Welcome to your ultimate guide on making Cod & Potatoes in Rosemary Cream Sauce, a delightful and hearty dish that brings together tender cod fillets and creamy, herb-infused potatoes. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is the perfect comfort food with simple, easy-to-follow steps. Let’s dive into creating this fantastic meal that’s sure to impress!
Introduction
Cod & Potatoes in Rosemary Cream Sauce is a rich, comforting dish perfect for any time of year. This classic European-style recipe combines the mild flavor of cod with the heartiness of roasted potatoes and a luxurious cream sauce flavored with rosemary, garlic, and lemon. It’s an ideal dish for both casual dinners and special occasions, offering a sophisticated taste without the hassle of complex cooking. For lovers of seafood and creamy potato dishes, this is an absolute must-try!
Ingredients for Cod & Potatoes in Rosemary Cream Sauce
Here’s what you’ll need for this delicious dish:
- 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)
Optional substitutions:
- For a lighter version, use half-and-half instead of heavy cream.
- If you’re dairy-free, coconut cream can be a great alternative.
- For a gluten-free option, make sure your mustard is certified gluten-free.
How to Make Cod & Potatoes in Rosemary Cream Sauce – Step by Step
Step1: Preheat and Prepare Potatoes
- Preheat your oven to 450°F (232°C) and grease an 8×8-inch baking dish with 1 tablespoon of olive oil.
- Toss the Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and black pepper. Spread them in a single layer in the baking dish and roast for 20-25 minutes, until golden and tender.
Step2: Make the Cream Sauce
- While the potatoes are roasting, heat the butter and remaining olive oil in a medium saucepan over medium heat. Add the shallot and cook for 5 minutes until soft.
- Stir in the garlic and cook for another minute.
- Add the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne pepper, and capers. Increase the heat to medium-high and bring to a simmer.
- Reduce the heat to medium-low and let the sauce thicken for about 5 minutes, stirring occasionally.
Step3: Prepare the Cod
- Sprinkle the cod fillets evenly with the remaining teaspoon of salt.
- Once the potatoes are done roasting, remove them from the oven and nestle the cod pieces among the potatoes.
- Pour the creamy rosemary sauce over the cod and potatoes, ensuring the fillets are well coated.
Step 4: Bake and Finish
- Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cod is flaky and cooked through.
- Garnish with fresh parsley before serving, if desired.
Helpful Tips for Cod & Potatoes in Rosemary Cream Sauce
- Fresh vs. Dried Rosemary: Fresh rosemary adds a bright, aromatic flavor, but if you’re using dried, reduce the amount to 1 teaspoon.
- Adjusting the Spice: If you prefer less heat, reduce or omit the cayenne pepper.
- Roasting Potatoes: Make sure the potatoes are cut into even pieces to ensure they cook uniformly. Yukon gold potatoes are ideal because they hold their shape and have a creamy texture.
Cooking Tips for the Best Cod & Potatoes
- Best Cod Cooking Techniques: Be mindful not to overcook the cod. It only needs about 10-15 minutes to flake perfectly. Overcooking can result in dry, tough fish.
- Use a Meat Thermometer: The internal temperature of the cod should reach 145°F (63°C) for safe consumption.
- Crispy Potatoes Tip: For extra crispy potatoes, you can toss them halfway through roasting to ensure even browning.
Serving Suggestions for Cod & Potatoes in Rosemary Cream Sauce
Serve this dish with a light side salad, or pair it with steamed green beans or asparagus for a complete meal. A glass of crisp white wine, such as Sauvignon Blanc, would complement the creamy sauce beautifully. Alternatively, for a non-alcoholic option, try sparkling water with lemon to refresh your palate between bites.
Nutritional Information for Cod & Potatoes in Rosemary Cream Sauce
This dish is not only delicious but also offers nutritional benefits. Cod is a great source of lean protein and omega-3 fatty acids, while potatoes provide essential vitamins and minerals like potassium and vitamin C.
Nutritional Information (per serving):
- Calories: 544
- Fat: 32g
- Carbohydrates: 28g
- Protein: 34g
- Sodium: 1350mg
- Fiber: 4g
Storage and Leftovers for Cod & Potatoes in Rosemary Cream Sauce
To store leftovers, place them in an airtight container and refrigerate for up to 2 days. To reheat, warm in a 350°F (175°C) oven for 10-12 minutes, or microwave on low power to prevent the fish from drying out. The cream sauce will thicken in the fridge, so you may need to add a splash of water or stock when reheating.
Frequently Asked Questions (FAQs) for Cod & Potatoes in Rosemary Cream Sauce
1. Can I use another type of fish instead of cod?
Yes, you can substitute cod with other white fish such as haddock, halibut, or tilapia.
2. Is it possible to make this dish dairy-free?
Absolutely! You can use coconut cream or a dairy-free alternative in place of the heavy cream.
3. Can I prepare this dish ahead of time?
You can roast the potatoes and make the sauce ahead, but for best results, cook the cod right before serving to maintain its delicate texture.
4. How can I reduce the calorie content?
To lower the calorie count, you can use half-and-half instead of heavy cream and reduce the butter.
Related Recipes for Cod Lovers
For more seafood inspiration, check out these related recipes from OptimalRecipes:
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
- Peanut Butter Ganache: A Guide to Perfect Desserts
Conclusion
We hope you enjoy making Cod & Potatoes in Rosemary Cream Sauce. It’s a simple yet elegant dish that combines robust flavors with minimal effort. Let us know in the comments how your dish turned out or if you tried any fun variations. Don’t forget to share this recipe with your friends and family!
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Cod & Potatoes in Rosemary Cream Sauce – Easy Recipe
Description
Welcome to your ultimate guide on making Cod & Potatoes in Rosemary Cream Sauce, a delightful and hearty dish that brings together tender cod fillets and creamy, herb-infused potatoes. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is the perfect comfort food with simple, easy-to-follow steps. Let’s dive into creating this fantastic meal that’s sure to impress!
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)
Optional substitutions:
- For a lighter version, use half-and-half instead of heavy cream.
- If you’re dairy-free, coconut cream can be a great alternative.
- For a gluten-free option, make sure your mustard is certified gluten-free.
Instructions
Step 1: Preheat and Prepare Potatoes
- Preheat your oven to 450°F (232°C) and grease an 8×8-inch baking dish with 1 tablespoon of olive oil.
- Toss the Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and black pepper. Spread them in a single layer in the baking dish and roast for 20-25 minutes, until golden and tender.
Step 2: Make the Cream Sauce
- While the potatoes are roasting, heat the butter and remaining olive oil in a medium saucepan over medium heat. Add the shallot and cook for 5 minutes until soft.
- Stir in the garlic and cook for another minute.
- Add the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne pepper, and capers. Increase the heat to medium-high and bring to a simmer.
- Reduce the heat to medium-low and let the sauce thicken for about 5 minutes, stirring occasionally.
Step 3: Prepare the Cod
- Sprinkle the cod fillets evenly with the remaining teaspoon of salt.
- Once the potatoes are done roasting, remove them from the oven and nestle the cod pieces among the potatoes.
- Pour the creamy rosemary sauce over the cod and potatoes, ensuring the fillets are well coated.
Step 4: Bake and Finish
- Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cod is flaky and cooked through.
- Garnish with fresh parsley before serving, if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh vs. Dried Rosemary: Fresh rosemary adds a bright, aromatic flavor, but if you’re using dried, reduce the amount to 1 teaspoon.
- Adjusting the Spice: If you prefer less heat, reduce or omit the cayenne pepper.
- Roasting Potatoes: Make sure the potatoes are cut into even pieces to ensure they cook uniformly. Yukon gold potatoes are ideal because they hold their shape and have a creamy texture.
