Cod & Potatoes in Rosemary Cream Sauce 

Cod & Potatoes in Rosemary Cream Sauce is a comforting and elegant dish that brings together tender cod fillets, buttery Yukon gold potatoes, and a rich rosemary-infused cream sauce. The combination of flavors and textures makes it a perfect choice for a cozy dinner or a special occasion. The creamy sauce, enhanced with lemon zest and Dijon mustard, complements the mild cod and hearty potatoes, creating a satisfying and flavorful meal. This dish is easy to prepare and can be made in one baking dish, making cleanup a breeze. Whether you're a seasoned cook or a beginner, this recipe is sure to impress.

Ingredients

• For the Dish:
  
  

  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
    
    

  • 3 tablespoons extra-virgin olive oil, divided
    
    

  • 2 teaspoons kosher salt, divided
    
    

  • ¼ teaspoon freshly cracked black pepper
    
    

  • 1 pound cod fillet, cut into 4 pieces
    
    

  • 2 tablespoons chopped fresh parsley (optional, for garnish)

• For the Rosemary Cream 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

Directions

1. Roast the Potatoes:
   
   

   • Preheat your oven to 450°F (232°C).
     
     

   • 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 black pepper.
     
     

   • Spread them in the prepared baking dish and roast for 20–25 minutes, until fork-tender and lightly golden.
     
     

2. Prepare the Rosemary Cream Sauce:
   
   

   • While the potatoes roast, melt the butter 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.
     
     

   • Stir in the minced garlic and cook for 1 minute, just until fragrant.
     
     

   • Pour in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, 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.
     
     

   • Remove from heat and discard the rosemary sprigs.
     
     

3. Assemble and Bake:
   
   

   • Season the cod fillet pieces with the remaining 1 teaspoon salt.
     
     

   • Remove the roasted potatoes from the oven.
     
     

   • Nestle the cod pieces among the potatoes in the baking dish.
     
     

   • Pour the 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.
     
     

4. Garnish and Serve:
   
   

   • Sprinkle with chopped fresh parsley, if desired.
     
     

   • Serve hot and enjoy the creamy, citrusy comfort in every bite.
     
     

Nutritional Information (per serving)

• Calories: 653 kcal
  
  

• Total Fat: 45g
  
  

• Saturated Fat: 22g
  
  

• Cholesterol: 203mg
  
  

• Sodium: 1445mg
  
  

• Total Carbohydrates: 37g
  
  

• Dietary Fiber: 4g
  
  

• Sugars: 3g
  
  

• Protein: 30g