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Cod & Potatoes in Rosemary Cream Sauce Recipe

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4.4 from 121 reviews

This delectable Cod & Potatoes in Rosemary Cream Sauce recipe features tender cod fillets nestled among golden roasted Yukon gold potatoes, all bathed in a luscious, aromatic rosemary cream sauce with hints of lemon and Dijon mustard. Roasting the potatoes first ensures a perfect crispy texture, while baking the cod in the creamy sauce keeps it delicate and moist. An elegant yet comforting dish, perfect for a cozy dinner.

Ingredients

Scale

Potatoes

  • 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

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

Fish

  • 1 pound cod fillet, cut into 4 pieces
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Roast the Potatoes: Preheat your oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil. Toss the Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the baking dish, then roast in the oven for 20–25 minutes until the potatoes are fork-tender and lightly golden.
  2. Make the Rosemary Cream Sauce: While the potatoes roast, melt the butter along with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the heavy cream, chicken or fish stock, add the fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, ground cayenne pepper, and capers. Bring the sauce to a gentle simmer over medium-high heat, then lower the heat and cook for around 5 minutes with occasional stirring until it slightly thickens.
  3. Bake the Fish: Season the cod fillet pieces with the remaining 1 teaspoon kosher salt. Once the potatoes are done roasting, remove the dish from the oven. Nestle the cod pieces among the roasted potatoes, then pour the warm rosemary cream sauce evenly over the top. Return the dish uncovered to the oven and bake for 10–15 minutes, or until the cod flakes easily with a fork.
  4. Garnish and Serve: After baking, sprinkle the dish with chopped fresh parsley if desired. Serve the cod and potatoes hot, enjoying every creamy, citrusy, and aromatic bite.

Notes

  • Use Yukon gold potatoes for their buttery texture and ability to roast well.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream, but sauce may be less thick.
  • Chicken stock can be replaced with fish stock or vegetable stock for different flavor profiles.
  • Adjust cayenne pepper to taste for a milder or spicier kick.
  • Fresh rosemary sprigs provide the best flavor; dried rosemary is not recommended.
  • This dish pairs nicely with a green vegetable like steamed asparagus or sautéed spinach.
  • For a gluten-free meal, ensure your Dijon mustard and stock are gluten-free certified.

Keywords: cod recipe, rosemary cream sauce, roasted potatoes, baked cod, easy dinner, creamy fish dish

Find it online: https://tastemadebyclara.com/cod-and-potatoes-in-rosemary-cream-sauce-recipe/