Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cod & Potatoes in Rosemary Cream Sauce - Easy Recipe

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

Scale

 

  • 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

Notes

  • 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.

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