Cod & Potatoes in Rosemary Cream Sauce Recipe
A comforting and elegant dish featuring tender roasted Yukon gold potatoes and flaky cod fillets baked in a rich rosemary cream sauce infused with lemon, capers, and Dijon mustard. This recipe combines simple ingredients for a flavorful, creamy, and citrusy meal perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes and Cod
- 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
- 1 pound cod fillet, cut into 4 pieces
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
Garnish (Optional)
- 2 tablespoons chopped fresh parsley
Instructions
- 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 Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread the potatoes evenly in the baking dish and roast for 20–25 minutes until they are fork-tender and lightly golden.
- Make the Rosemary Cream Sauce: While the potatoes are roasting, melt the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, fresh lemon juice, Dijon mustard, ground cayenne pepper, and 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.
- Bake the Fish: Season the cod fillet pieces with the remaining 1 teaspoon kosher salt. Remove the roasted potatoes from the oven. Nestle the cod pieces among the potatoes in the baking dish, then pour the warm rosemary cream sauce evenly over the entire dish. Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
- Garnish and Serve: After baking, sprinkle the dish with chopped fresh parsley if desired. Serve the dish hot and enjoy the creamy, citrusy flavors with each comforting bite.
Notes
- Use fresh rosemary sprigs for the best flavor in the cream sauce.
- Yukon gold potatoes hold up well during roasting and baking, maintaining a nice texture.
- Capers add a pleasant briny contrast to the creamy sauce; adjust amount to taste.
- Ensure not to overcook the cod to keep it moist and flaky.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- This recipe can be adapted for fish stock to enhance the seafood flavor further.
Keywords: cod recipe, roasted potatoes, rosemary cream sauce, baked fish, comfort food, easy dinner, lemon cod, capers sauce
