Description
A comforting and flavorful dish featuring tender cod and roasted Yukon gold potatoes in a rich rosemary cream sauce, enhanced with lemon zest, Dijon mustard, and capers for a delightful balance of flavors.
Ingredients
Scale
Potatoes and Cod
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 pound cod fillet, cut into 4 pieces
- 3 tablespoons extra-virgin olive oil, divided
- 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 lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
Garnish
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 450°F with a rack in the center position and grease an 8×8-inch baking dish with 1 tablespoon of olive oil.
- Roast potatoes: Toss the cut potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them in the baking dish and roast until tender, about 25 minutes.
- 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. Add chopped shallot and cook, stirring occasionally, until tender, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
- Simmer sauce: Add heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and drained capers. Bring to a simmer over medium-high heat, then reduce to medium-low and cook until the sauce begins to thicken, about 5 minutes.
- Season cod: Sprinkle cod pieces evenly with the remaining 1 teaspoon kosher salt.
- Combine and bake: Remove potatoes from oven and nestle cod pieces among the potatoes. Pour the rosemary cream sauce over the fish and potatoes. Bake uncovered until cod is flaky and cooked through, about 15 minutes.
- Garnish and serve: Sprinkle minced flat leaf parsley over the dish if desired before serving.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape well during roasting.
- Ensure not to overcook the cod; it should be flaky but moist.
- Capers add a briny flavor—rinse them if you prefer less saltiness.
- Fresh rosemary is preferred, but dried rosemary can be substituted using half the amount.
- This dish pairs well with a crisp white wine or a light green salad on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 544 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg
