Description
A flavorful and comforting dish featuring tender roasted Yukon gold potatoes and flaky cod fillets baked in a creamy rosemary sauce with lemon, capers, and Dijon mustard. Perfect for a satisfying dinner that combines fresh herbs and zesty accents.
Ingredients
Units
Scale
Potatoes
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil (divided)
- 2 teaspoons kosher salt (divided)
- 1/4 teaspoon freshly cracked black pepper
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
Fish
- 1 pound cod fillet, cut into 4 pieces
- 1 teaspoon kosher salt (for seasoning cod)
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 450°F with the rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
- Roast Potatoes: Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon of the kosher salt, and the black pepper. Spread in the baking dish and roast until tender, about 25 minutes.
- Prepare Sauce Base: While potatoes roast, heat butter and remaining 1 tablespoon oil in a medium saucepan over medium heat. Add chopped shallot and cook, stirring, until tender, approximately 5 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
- Simmer Sauce: Add heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers to the saucepan. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook until sauce begins to thicken, about 5 minutes.
- Season Cod: Sprinkle the cod fillets with the remaining 1 teaspoon kosher salt evenly on all sides.
- Assemble and Bake: Remove the roasted potatoes from the oven. Nestle the seasoned cod pieces into the potatoes and pour the rosemary cream sauce evenly over the top. Bake uncovered until the fish flakes easily with a fork, about 15 minutes.
- Garnish and Serve: If desired, sprinkle with minced flat leaf parsley before serving for freshness and color.
Notes
- Use Yukon gold potatoes for a creamy texture that holds up well during roasting.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Fresh rosemary sprigs add flavor but can be substituted with 1 teaspoon dried rosemary if fresh is unavailable.
- Ensure the cod is baked just until flaky to avoid overcooking and drying out the fish.
- Capers add a briny tang, but they can be omitted or replaced with chopped green olives for a different flavor profile.
- Serve with a green vegetable or side salad to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
