Rosemary Cream Sauce Cod & Potatoes
Treat yourself to the elegant flavors of our Rosemary Cream Sauce Cod & Potatoes — tender, flaky cod with creamy, herby goodness and perfectly cooked potatoes in every bite!
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound Yukon gold potatoes cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 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
- 1 pound cod fillet cut into 4 pieces
- 2 tablespoons minced flat-leaf parsley optional
Instructions
- Preheat the oven to 450°F with a rack in the center position. Grease an 8x8-inch baking dish with 1 tablespoon of olive oil.
- Toss the potatoes with 1 tablespoon of olive oil, 1 teaspoon of salt, and black pepper. Roast in the oven until tender, about 20-25 minutes.
- In a medium saucepan over medium heat, melt the butter with the remaining 1 tablespoon of oil. Add the shallot and cook until tender, around 5 minutes. Then, add the garlic and cook for another minute.
- Pour in the cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne, and capers. Bring to a simmer over medium-high heat, then reduce to medium-low and cook until slightly thickened, about 5 minutes.
- Season the cod with the remaining 1 teaspoon of salt.
- Once the potatoes are done, place the fish on top and pour the sauce over it. Bake uncovered until the fish is flaky, for an additional 10-15 minutes.
- Optionally, sprinkle with parsley before serving.
Notes
Notes:
For a lighter version, you can use half-and-half instead of heavy cream.
For a lighter version, you can use half-and-half instead of heavy cream.