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Cod & Potatoes in Rosemary Cream Sauce Recipe

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3.9 from 84 reviews

A deliciously creamy and flavorful baked cod dish with tender roasted Yukon gold potatoes, all brought together in a fragrant rosemary cream sauce accented with lemon and capers. Perfect for a comforting yet elegant meal.

Ingredients

For the Potatoes

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

For the 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 lemon juice (from 1 lemon)
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons capers, drained

For the Fish

  • 1 pound cod fillet, cut into 4 pieces
  • 2 tablespoons minced flat leaf parsley (optional)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 450°F (230°C) and place a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil to prevent sticking.
  2. Roast Potatoes: Toss the diced Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the prepared baking dish and roast in the oven until tender, about 20-25 minutes.
  3. Make Rosemary Cream Sauce: While potatoes roast, heat 2 tablespoons salted butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once the butter melts, add chopped shallot and cook with stirring until tender, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
  4. Simmer Sauce Ingredients: Stir in heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase heat to medium-high to bring the mixture to a gentle simmer, then reduce heat to medium-low and cook until the sauce thickens slightly, approximately 5 minutes.
  5. Season Fish: Sprinkle the cod fillet pieces evenly with the remaining 1 teaspoon kosher salt to enhance flavor.
  6. Combine and Bake: Remove the potatoes from the oven and carefully nestle the seasoned cod pieces among them. Pour the rosemary cream sauce evenly over the fish and potatoes. Return the baking dish to the oven and bake uncovered until the cod is opaque and flakes easily with a fork, about 10-15 minutes more.
  7. Garnish and Serve: Optionally sprinkle the finished dish with minced flat leaf parsley before serving to add a fresh, herbaceous note and vibrant color.

Notes

  • Yukon gold potatoes are ideal for roasting due to their creamy texture and ability to hold shape.
  • Ensure the cod is fresh or properly thawed if using frozen for best flavor and texture.
  • If you prefer a milder sauce, reduce the cayenne pepper slightly or omit it.
  • Chicken or fish stock can be substituted with vegetable stock for a pescatarian variation.
  • For a dairy-free version, substitute heavy cream with coconut cream and use plant-based butter alternatives.
  • Use fresh rosemary sprigs to infuse the sauce with aromatic flavor, removing them before baking if desired.

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