Cod potatoes in rosemary sauce
Cod potatoes in rosemary sauce is a comforting yet elegant baked dish where tender fish and golden potatoes meet a creamy, citrusy sauce infused with fresh herbs.
Calories:
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 pound Yukon gold potatoes cut into 1-inch pieces
- 2 teaspoons kosher salt divided
- 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 fresh lemon juice about 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 chopped fresh parsley optional, for garnish
Instructions
- Preheat oven to 450°F and grease an 8×8-inch dish with 1 tbsp olive oil. Toss potatoes with 1 tbsp olive oil, 1 tsp salt, and black pepper. Roast 20–25 minutes, until tender and golden.
- While potatoes roast, heat butter and remaining 1 tbsp olive oil in a saucepan over medium. Cook shallot 5 minutes until soft, then add garlic for 1 minute.
- Stir in cream, stock, rosemary, lemon zest, lemon juice, Dijon, cayenne, and capers. Simmer 5 minutes until slightly thickened.
- Season cod with 1 tsp salt. Remove potatoes, nestle cod among them, and pour sauce over top. Bake uncovered 10–15 minutes, until cod flakes easily.
- Finish with parsley if desired. Serve hot, spooning sauce over fish and potatoes.