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Cod & Potatoes in Rosemary Cream Sauce

Cod and Potatoes in Rosemary Cream Sauce sprinkled with parsley in a baking dish with a serving spoon
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 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)

Method

  1. Preheat the oven 450°F with a rack in the center position. Grease an 8x8-inch baking dish with 1 tablespoon olive oil.

  2. Add the potatoes and toss with 1 tablespoon of the oil, 1 teaspoon of the salt, and the black pepper. Roast until tender, 20-25 minutes.

  3. Meanwhile, heat the butter and remaining 1 tablespoon oil in a medium saucepan over medium heat. Once the butter has melted add the shallot and cook, stirring, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.

  4. Add the cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium low and cook until it begins to thicken, about 5 minutes.

  5. Sprinkle the cod all over with the remaining 1 teaspoon salt.

  6. Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top. Bake uncovered until the fish is flakey, another 10-15 minutes.

  7. Sprinkle with parsley, if using, before serving.