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–+ servings
Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce

This Cod & Potatoes in Rosemary Cream Sauce recipe transforms simple ingredients into a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cod & Potatoes
  • 4 fillets Cod Fillet Main protein; look for firm, moist flesh
  • 4 medium Yukon Gold Potatoes Perfect for roasting
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt Adjust according to dietary needs
  • 1/2 teaspoon Freshly Cracked Black Pepper Adjust to taste
For the Cream Sauce
  • 2 tablespoons Butter Or use olive oil for a lighter option
  • 1 small Shallot Finely chopped
  • 2 cloves Garlic Minced
  • 1 cup Heavy Cream For dairy-free, use coconut milk
  • 1 cup Chicken or Fish Stock Vegetable broth as vegetarian option
  • 2 tablespoons Fresh Rosemary Chopped
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 1/4 teaspoon Ground Cayenne Pepper Optional
  • 2 tablespoons Capers Optional
  • 2 tablespoons Minced Flat Leaf Parsley For garnish

Equipment

  • oven
  • 8x8-inch baking dish
  • Saucepan
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) with the rack in the center.
  2. Wash and slice Yukon Gold potatoes into 1-inch pieces, toss with oil, salt, and pepper, and roast for 20-25 minutes.
  3. Melt butter and olive oil in a saucepan, sauté shallots for 5 minutes, then add garlic and cook for 1 minute.
  4. Add heavy cream and stock, stir in rosemary, lemon zest, juice, mustard, cayenne, and capers, then simmer for 5 minutes.
  5. Nestle cod fillets among the roasted potatoes, pour cream sauce over, and bake uncovered for 10-15 minutes.
  6. Let rest for a couple of minutes, garnish with parsley, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 850mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

For best results, thaw fish completely before cooking. Adjust cooking time for thicker fillets. Store leftovers in an airtight container for up to 2 days.

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