Description
- Cod and potatoes in rosemary cream sauce—an elegant yet easy dish that’s perfect for weeknight dinners or special occasions
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 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
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat the oven to 450°F with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
- Toss the potatoes with 1 tablespoon of oil, 1 teaspoon salt, and the black pepper. Roast until tender, about 20-25 minutes.
- In a medium saucepan, melt the butter with the remaining oil over medium heat. Add the shallot and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne, and capers. Bring to a simmer over medium-high heat, then reduce to medium-low and cook until it thickens, about 5 minutes.
- Sprinkle the cod with the remaining salt. Remove the potatoes from the oven, nestle the fish among them, and pour the sauce over. Bake uncovered until the fish is flaky, about 10-15 minutes. Sprinkle with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 544 kcal per serving
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