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the best Cod & Potatoes in Rosemary Cream Sauce Recipe

the best Cod & Potatoes in Rosemary Cream Sauce Recipe
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★★★★★

5.3 from 13 reviews

This delightful recipe features tender cod fillets baked atop roasted Yukon gold potatoes, all smothered in a luscious rosemary cream sauce infused with lemon, garlic, and capers. It’s a perfect balance of creamy, savory, and fresh flavors that make for an elegant yet comforting meal, perfect for a weeknight dinner or special occasion.

Ingredients

Scale

Potatoes and Cooking Base

  • 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

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

Instructions

  1. Roast the Potatoes: Preheat your oven to 450°F and place a rack in the center. Grease an 8×8-inch baking dish using 1 tablespoon of olive oil. Toss the Yukon gold potatoes with another tablespoon of olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper until evenly coated. Spread the potatoes out in the baking dish and roast for 20 to 25 minutes, or until the potatoes are fork-tender and lightly golden on the edges.
  2. Make the Rosemary Cream Sauce: While the potatoes roast, melt the salted butter along with the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the heavy cream, chicken or fish stock, fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, ground cayenne pepper, and drained capers. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
  3. Bake the Fish: Season the cod fillet pieces with the remaining teaspoon of kosher salt. Remove the roasted potatoes from the oven and carefully nestle the cod pieces among the potatoes in the dish. Pour the warm rosemary cream sauce evenly over the fish and potatoes. Return the baking dish to the oven and bake uncovered for 10 to 15 minutes, or until the cod flakes easily with a fork and is cooked through.
  4. Garnish and Serve: Once baked, remove the dish from the oven and sprinkle with freshly chopped parsley if using. Serve immediately to enjoy the creamy, citrusy comfort of the cod and potatoes in rosemary cream sauce.

Notes

  • Use Yukon gold potatoes for their creamy texture and ability to roast evenly.
  • If you prefer, substitute chicken stock with vegetable stock for a milder sauce.
  • The cayenne pepper adds a subtle heat; adjust the amount to your taste.
  • Fresh rosemary sprigs provide the best flavor; dried rosemary can be used but use less (about 1 teaspoon).
  • This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
  • Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking the fish.

Nutrition

Keywords: Cod recipe, rosemary cream sauce, roasted potatoes, baked fish, easy dinner, comfort food, seafood recipe

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