Description
This Cod & Potatoes in Rosemary Cream Sauce is a luxurious yet simple dish featuring tender cod fillets served over golden Yukon potatoes in a creamy, rosemary-infused sauce. Perfect for a comforting dinner with a touch of elegance.
Ingredients
- 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
- 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
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Roast for 20–25 minutes until tender.
- In a large skillet, heat 2 tablespoons olive oil and butter over medium heat. Add shallot and garlic, sauté 2–3 minutes until fragrant.
- Add cream, stock, rosemary, lemon zest, lemon juice, Dijon mustard, and cayenne. Simmer for 5–6 minutes until slightly thickened.
- Stir in capers and adjust seasoning with salt and pepper.
- Gently place cod fillets into the sauce and simmer for 5–7 minutes until fish is cooked through and flakes easily.
- Serve cod over roasted potatoes and drizzle with rosemary cream sauce. Garnish with fresh parsley if desired.
Notes
- For a richer sauce, finish with a pat of butter before serving.
- Fresh rosemary is preferred, but dried can be substituted (use 1 teaspoon).
- This dish pairs beautifully with a crisp white wine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-Seared & Roasted
- Cuisine: European