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the best Cod & Potatoes in Rosemary Cream Sauce

the best Cod & Potatoes in Rosemary Cream Sauce
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★★★★★

4.9 from 28 reviews

A comforting and elegant dish featuring tender cod fillets and golden Yukon gold potatoes roasted to perfection, all bathed in a luscious rosemary cream sauce infused with bright lemon, capers, and a hint of cayenne for subtle heat.

Ingredients

Scale

Potatoes and Seasoning

  • 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

Sauce

  • 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

Fish and Garnish

  • 1 pound cod fillet, cut into 4 pieces
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Roast the Potatoes: Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil. Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and freshly cracked black pepper. Spread them evenly in the baking dish and roast for 20–25 minutes until they are fork-tender and lightly golden.
  2. Make the Rosemary Cream Sauce: While the potatoes roast, melt the butter along with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring the mixture to a gentle simmer over medium-high heat. Reduce the heat to low and cook, stirring occasionally, for about 5 minutes until the sauce slightly thickens.
  3. Bake the Fish: Season the cod pieces with the remaining 1 teaspoon kosher salt. Remove the roasted potatoes from the oven and nestle the cod pieces among the potatoes in the baking dish. Pour the warm rosemary cream sauce evenly over the fish and potatoes. Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
  4. Garnish and Serve: Once cooked, sprinkle the dish with fresh chopped parsley if desired. Serve hot to enjoy the creamy, citrusy comfort with every bite.

Notes

  • Use fresh rosemary sprigs for the best flavor in the cream sauce.
  • Yukon gold potatoes are preferred for their creamy texture and ability to hold shape well during roasting.
  • You can substitute fish stock with chicken stock or vegetable stock if needed.
  • For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
  • Cayenne pepper adds a subtle heat—adjust or omit based on your spice preference.
  • Make sure not to overcook the cod to keep it moist and tender.
  • Serve with a side of steamed green vegetables or a fresh salad for a complete meal.

Nutrition

Keywords: cod recipe, rosemary cream sauce, roasted potatoes, baked cod, seafood dinner, easy fish dinner, creamy sauce, lemon and capers, healthy seafood meal

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