Cod & Potatoes Rosemary Cream (Print Version)
Tender cod and buttery potatoes come together in a rich rosemary cream sauce with a bright lemon twist - comfort food at its finest.
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons extra-virgin olive oil, divided
02 -
1 pound Yukon gold potatoes, cut into 1-inch pieces
03 -
2 teaspoons kosher salt, divided
04 -
¼ teaspoon freshly cracked black pepper
05 -
1 pound cod fillet, cut into 4 pieces
→ Rosemary Cream Sauce
06 -
2 tablespoons salted butter
07 -
1 large shallot, chopped
08 -
3 cloves garlic, minced
09 -
1 cup heavy cream
10 -
½ cup chicken or fish stock
11 -
2 sprigs fresh rosemary
12 -
1 teaspoon lemon zest
13 -
2 tablespoons fresh lemon juice
14 -
2 teaspoons Dijon mustard
15 -
¼ teaspoon ground cayenne pepper
16 -
2 tablespoons capers, drained
→ Garnish
17 -
2 tablespoons chopped fresh parsley
# Steps:
01 -
Preheat the oven to 230°C (450°F) and position a rack in the center. Grease an 20×20-cm (8×8-inch) baking dish with 1 tablespoon olive oil. Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread them in the dish and roast for 20–25 minutes, until fork-tender and lightly golden.
02 -
While the potatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and sauté for about 5 minutes, until soft. Stir in the garlic and cook for 1 minute, just until fragrant. Pour in the cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring to a gentle simmer over medium-high heat. Lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
03 -
Season the cod with the remaining 1 teaspoon salt. Remove the roasted potatoes from the oven. Nestle the cod pieces among the potatoes, then pour the warm rosemary cream sauce evenly over the top. Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
04 -
Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.
# Notes:
01 -
This dish brings together tender cod fillets, buttery Yukon gold potatoes, and a rich rosemary cream sauce with a zesty lemon twist—perfect for an easy weeknight dinner that feels elegant.