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–+ servings
Cod & Potatoes in Rosemary Cream Sauce

Cozy Cod & Potatoes in Rosemary Cream Sauce Delight

Indulge in Cod & Potatoes in Rosemary Cream Sauce, a comforting one-dish meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Yukon gold potatoes Feel free to substitute with red or russet potatoes.
  • 2 tablespoons Extra-virgin olive oil Any light oil can work as a substitute.
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
For the Rosemary Cream Sauce
  • 4 tablespoons Salted butter
  • 1 medium Shallot A yellow onion can be used as a substitute.
  • 3 cloves Garlic Fresh is best, but minced garlic can work.
  • 1 cup Heavy cream Substitute with half-and-half or whole milk for a lighter touch.
  • 1 cup Chicken or fish stock Using homemade stock elevates the dish.
  • 2 tablespoons Fresh rosemary Use 1/2 teaspoon dried rosemary if fresh isn’t available.
  • 1 teaspoon Lemon zest
  • 2 tablespoons Fresh lemon juice Always use fresh for the best flavor.
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Ground cayenne pepper Adjust to your heat preference.
  • 2 tablespoons Capers Substitute with chopped green olives if necessary.
For the Protein
  • 4 fillets Cod fillet Swap for haddock, halibut, or tilapia if preferred.
Optional Garnish
  • 2 tablespoons Fresh parsley Dried parsley can be used in a pinch.

Equipment

  • Oven
  • Baking Dish
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and grease an 8×8-inch baking dish with olive oil.
  2. Prepare the Yukon gold potatoes by cutting them into cubes, tossing them with olive oil, kosher salt, and black pepper, and then spreading them in the baking dish. Roast for 20 to 25 minutes, stirring halfway through.
  3. In a skillet over medium heat, melt salted butter and a drizzle of olive oil. Sauté finely chopped shallots and minced garlic until fragrant, then add heavy cream, chicken stock, fresh rosemary, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Simmer for 5 minutes.
  4. Season cod fillets with kosher salt and nestle them among the roasted potatoes. Pour the rosemary cream sauce over everything, ensuring it’s well-coated.
  5. Bake uncovered for 10 to 15 minutes, until the cod flakes easily and appears opaque.
  6. Remove from oven, let rest for a few minutes, and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Ensure the sauce coats the back of a spoon before removing from heat for the perfect velvety texture. Utilize fresh ingredients for the brightest flavors and avoid overcooking the cod for optimal texture.

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