Description
Cod Potatoes in Rosemary Cream Sauce — a comforting one-dish dinner featuring flaky cod and golden potatoes in a Dijon-rosemary cream sauce. Makes 4 servings in 55 minutes with simple ingredients.
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.
Notes
- Fridge: Storing leftover Cod Potatoes in Rosemary Cream Sauce requires an airtight glass container to prevent odor transfer. Kept at proper cold temps, it remains delicious for P3D. Keep the fish submerged in the sauce to retain moisture.
- Freezer: For long-term viability, freeze the Cod Potatoes in Rosemary Cream Sauce in a vacuum-sealed bag. It holds up well for up to P2M, though the cream may separate slightly upon thawing. Always thaw in the fridge overnight.
- Oven Reheat: Revive the Cod Potatoes in Rosemary Cream Sauce by baking at 300°F (150°C) for PT15M. Cover with foil to ensure the fish doesn’t dry out while the cream gently bubbles back together.
- Microwave Reheat: Use 50% power when microwaving your Cod Potatoes in Rosemary Cream Sauce to prevent rubbery fish. Short bursts of PT1M with thorough stirring in between keep the texture optimal.
- Air Fryer Reheat: While tricky due to the sauce, reheating the solid components of Cod Potatoes in Rosemary Cream Sauce in an oven-safe dish at 320°F (160°C) for PT6M can crisp the edges beautifully.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner Ideas
Nutrition
- Serving Size: 1 generous
- Calories: 485 calories
- Sugar: 2g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 125mg