Description
A comforting dish featuring tender roasted Yukon gold potatoes and flaky cod fillets baked together in a fragrant rosemary cream sauce with capers, lemon, and Dijon mustard, perfect for an elegant yet easy dinner.
Ingredients
Units
Scale
Potatoes and Cod
- 3 tablespoons extra-virgin olive oil
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 pound cod fillet, cut into 4 pieces
Sauce
- 2 tablespoons salted butter
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
Garnish
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat the oven to 450 degrees Fahrenheit and position the rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of the olive oil to prevent sticking.
- Roast potatoes: Toss the cut Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the baking dish and roast until tender, about 25 minutes.
- Make rosemary cream sauce: While the potatoes roast, heat the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. When butter melts, add chopped shallot and cook until tender, around 5 minutes. Add minced garlic and cook for about 1 more minute until fragrant.
- Add cream and seasonings: Stir in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium low and cook until the sauce thickens slightly, about 5 minutes.
- Season cod: Sprinkle the cod fillets evenly with the remaining 1 teaspoon kosher salt to enhance their flavor.
- Assemble and bake dish: Remove the roasted potatoes from the oven, nestle the cod pieces among the potatoes, then pour the prepared rosemary cream sauce evenly over the top. Return the dish to the oven and bake uncovered until the cod is opaque and flakes easily with a fork, approximately 15 minutes.
- Garnish and serve: Sprinkle the finished dish with minced flat leaf parsley if desired, then serve warm for a delicious and flavorful meal.
Notes
- You can substitute cod with other firm white fish like haddock or halibut if desired.
- Yukon gold potatoes are preferred for roasting due to their creamy texture, but red potatoes also work well.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream.
- For a gluten-free option, ensure the chicken or fish stock is gluten-free.
- If fresh rosemary is not available, use 1 teaspoon dried rosemary but add it earlier to allow flavor development.
- Serve with a simple green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
