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Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce for Spring Bliss

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This Cod & Potatoes in Rosemary Cream Sauce is a delightful spring dish that's simple to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cod
  • 1 pound Cod fillet About ¼ pound per person
For the Potatoes
  • 1 pound Yukon gold potatoes Thin skins mean no peeling needed!
  • 1 tablespoon Extra-virgin olive oil Essential for roasting
  • 1 teaspoon Kosher salt Enhances all flavors
  • 1 teaspoon Black pepper Adjust to taste
For the Cream Sauce
  • 1 cup Heavy cream Substitute with full-fat coconut milk for dairy-free
  • 1 tablespoon Salted butter For sautéing shallots and garlic
  • 1 small Shallot Finely chopped
  • 2 cloves Garlic Minced
  • 1 cup Chicken or fish stock Vegetarian option: use vegetable stock
  • 2 tablespoons Fresh rosemary Chopped
  • 1 tablespoon Lemon zest and juice For brightness
  • 1 tablespoon Dijon mustard For tang
  • 1 pinch Cayenne pepper Adjust according to spice preference
  • 1 tablespoon Capers Briny goodness
For Garnish
  • 1 tablespoon Flat-leaf parsley Optional, for garnish

Equipment

  • 8x8 inch baking dish
  • Medium saucepan

Method
 

Cooking Instructions
  1. Preheat oven to 450°F (232°C) and grease an 8x8-inch baking dish with extra-virgin olive oil.
  2. Wash and chop Yukon gold potatoes, toss in olive oil, kosher salt, and black pepper, then roast for 20-25 minutes.
  3. Sauté chopped shallot in a saucepan with butter and olive oil until soft, then add minced garlic and sauté for another minute.
  4. Add heavy cream, stock, rosemary, lemon zest, lemon juice, Dijon mustard, cayenne, and capers to the saucepan; simmer for 5 minutes.
  5. Arrange roasted potatoes in the baking dish and place cod fillets among them, then pour the cream sauce over everything.
  6. Bake uncovered for 10-15 minutes until the cod flakes easily with a fork.
  7. Garnish with chopped flat-leaf parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 850mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

For best results, store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to maintain creaminess.

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