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Cod & Potatoes in Rosemary Cream Sauce Recipe

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★★★★★

4.8 from 100 reviews

This delightful recipe features tender cod fillets baked atop golden roasted Yukon gold potatoes, all smothered in a luscious rosemary cream sauce infused with garlic, lemon, and capers. Perfectly balanced with savory herbs and a hint of citrus, this dish is a comforting, elegant meal that’s simple to prepare and full of flavor.

Ingredients

Scale

Potatoes

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon freshly cracked black pepper

Rosemary Cream Sauce

  • 2 tablespoons salted butter
  • 1 large shallot, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken or fish stock
  • 2 sprigs fresh rosemary
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons capers, drained

Fish and Garnish

  • 1 pound cod fillet, cut into 4 pieces
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Roast the Potatoes: Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil. Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread them in the dish and roast for 20–25 minutes, until fork-tender and lightly golden.
  2. Make the Rosemary Cream Sauce: While the potatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and sauté for about 5 minutes, until soft. Stir in the garlic and cook for 1 minute, just until fragrant. Pour in the cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring to a gentle simmer over medium-high heat. Lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
  3. Bake the Fish: Season the cod with the remaining 1 teaspoon salt. Remove the roasted potatoes from the oven. Nestle the cod pieces among the potatoes, then pour the warm rosemary cream sauce evenly over the top. Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
  4. Garnish and Serve: Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.

Notes

  • Use Yukon gold potatoes as they hold their shape well and roast beautifully.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • Fresh rosemary is preferred for the best flavor; dried rosemary can be used but should be added sparingly and earlier in cooking for rehydration.
  • Ensure fish is fresh and not overbaked to maintain moisture and flaky texture.
  • The capers add a briny punch but can be omitted if you prefer a milder taste.
  • This dish pairs beautifully with a crisp green salad or steamed vegetables.

Keywords: cod recipe, roasted potatoes, rosemary cream sauce, baked fish, one-dish meal, lemon garlic sauce, comfort food

Find it online: https://platedandproud.com/cod-and-potatoes-in-rosemary-cream-sauce-recipe/