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Cod & Potatoes in Rosemary Cream Sauce

A delightful dish combining tender cod fillets and Yukon gold potatoes in a luscious rosemary-infused cream sauce, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 1 pound Yukon gold potatoes, cut into 1-inch pieces Creamy and buttery texture, perfect for roasting.
  • 3 tablespoons extra-virgin olive oil, divided Adds richness and a hint of fruitiness.
  • 2 teaspoons kosher salt, divided Essential for flavor.
  • ¼ teaspoon freshly cracked black pepper Adds an inviting warmth.
For the sauce
  • 2 tablespoons salted butter Contributes to the sauce's richness.
  • 1 large shallot, chopped Offers a subtly sweet depth of flavor.
  • 3 cloves garlic, minced A fragrant foundation for the sauce.
  • 1 cup heavy cream Makes the sauce creamy and velvety.
  • ½ cup chicken or fish stock Richness to balance the cream.
  • 2 sprigs fresh rosemary Aromatic herb that enhances the overall flavor.
  • 1 teaspoon lemon zest Brightens the dish with citrus notes.
  • 2 tablespoons fresh lemon juice Adds a refreshing acidity.
  • 2 teaspoons Dijon mustard A tangy kick for the sauce.
  • ¼ teaspoon ground cayenne pepper Provides just the right amount of heat.
  • 2 tablespoons capers, drained Adds a briny richness to balance the creaminess.
Main components
  • 1 pound cod fillet, cut into 4 pieces Main protein, delicate yet firm.
  • 2 tablespoons chopped fresh parsley (optional, for garnish) Freshness and color for presentation.

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C). Grease an 8×8-inch baking dish with 1 tablespoon of olive oil to prevent sticking.
  2. In a bowl, toss the cubed Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and black pepper. Spread the seasoned potatoes evenly in the greased dish and roast for about 20–25 minutes, until they are fork-tender and golden.
Making the sauce
  1. While the potatoes are roasting, melt the butter and the remaining olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Pour in the heavy cream and stock, adding the rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring to a gentle simmer, then reduce the heat and let it cook for about 5 minutes until the sauce thickens slightly.
Combining and baking
  1. Season the cod pieces with the remaining kosher salt. After the potatoes are tender, carefully nestle the cod among them in the baking dish, then pour the rosemary cream sauce over the entire mixture.
  2. Place the dish in the preheated oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
Serving
  1. Before serving, sprinkle chopped parsley on top for a fresh touch. Serve hot and enjoy your masterpiece!

Notes

For a twist, add a splash of white wine for extra depth in the sauce. Prepare the sauce in advance for quicker assembly.