Description
A delightful dish featuring tender cod fillets and roasted Yukon gold potatoes bathed in a rich rosemary cream sauce. This recipe combines roasting and baking techniques to create a harmonious meal bursting with fresh herbs, citrus, and savory flavors, perfect for a comforting dinner.
Ingredients
For Potatoes and Fish
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt, divided
- ¼ teaspoon freshly cracked black pepper
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons minced flat leaf parsley (optional)
For 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 lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
Instructions
- Preheat Oven and Prepare Baking Dish: Heat your oven to 450°F and position the rack in the center. Grease an 8x8-inch baking dish with 1 tablespoon of olive oil to prevent sticking and ensure even cooking.
- Roast Potatoes: Toss the cut Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Spread them evenly in the baking dish and roast until tender, about 20-25 minutes, turning once if desired for even browning.
- Sauté Aromatics: 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 cook, stirring frequently, until softened, roughly 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make Rosemary Cream Sauce: Pour in the heavy cream and chicken or fish stock. Add rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and cook until slightly thickened, about 5 minutes.
- Season Cod: Sprinkle the cod pieces evenly with the remaining 1 teaspoon kosher salt to enhance flavor.
- Combine and Bake: Remove the roasted potatoes from the oven. Nestle the seasoned cod pieces among the potatoes and pour the rosemary cream sauce over everything. Return the baking dish to the oven and bake uncovered for 10-15 minutes until the fish flakes easily with a fork.
- Garnish and Serve: Remove from oven, sprinkle with minced flat-leaf parsley if using, and serve hot for a comforting, flavorful meal.
Notes
- Yukon gold potatoes hold their shape well and add a buttery texture to the dish.
- Use fresh rosemary sprigs for the best aroma and flavor in the cream sauce.
- Dijon mustard adds a subtle tang, balancing the richness of the cream.
- Optionally, substitute chicken stock with fish stock for a more seafood-forward flavor.
- Ensure cod is fresh and thick enough to handle gentle baking without drying out.
- This dish pairs wonderfully with a crisp green salad or steamed green vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
