Description
A comforting and flavorful dish featuring tender cod fillets and roasted Yukon gold potatoes, all baked together in a creamy rosemary sauce with hints of lemon and capers.
Ingredients
Units
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
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons minced flat leaf parsley (optional)
Sauce
- 2 tablespoons salted butter
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
Instructions
- Preheat oven: 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.
- Prepare and roast potatoes: Toss the potatoes with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and black pepper. Spread them in the baking dish and roast until tender, about 25 minutes.
- Make the sauce base: While potatoes roast, heat butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Melt the butter, add chopped shallot, and cook until tender about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Add sauce ingredients and simmer: 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 and bring to a simmer. Lower heat to medium-low and cook until sauce thickens, about 5 minutes.
- Season cod: Sprinkle cod pieces evenly with the remaining 1 teaspoon kosher salt.
- Bake cod with potatoes and sauce: Remove potatoes from oven. Nestle cod fillets into the potatoes and pour the rosemary cream sauce over the top. Bake uncovered until fish is flaky, about 15 minutes.
- Garnish and serve: Sprinkle with minced parsley if desired before serving. Serve hot.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to roast well.
- Substitute chicken stock with vegetable stock for a pescatarian version.
- For a lighter sauce, substitute heavy cream with half-and-half, but sauce may be less thick.
- Capers add a nice briny touch; rinse them if you prefer a milder flavor.
- Make sure not to overbake the cod to keep it moist and flaky.
- Fresh rosemary sprigs are preferable for the best aroma, but dried rosemary can be used in lesser quantity.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
