Description

A comforting dish featuring tender cod fillets and roasted Yukon gold potatoes, all smothered in a flavorful rosemary cream sauce with hints of lemon and capers for a deliciously rich and slightly tangy meal.

Ingredients

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Potatoes

3 tablespoons extra-virgin olive oil, divided
1 pound Yukon gold potatoes, cut into 1-inch pieces
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 fresh lemon juice (about 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
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Roast the Potatoes: Preheat your oven to 450°F (230°C) and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Spread them evenly in the dish and roast for 20–25 minutes until they are fork-tender and have a light golden color.
Make the Rosemary Cream Sauce: While the potatoes roast, melt the butter with the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring the mixture to a gentle simmer over medium-high heat. Reduce heat and cook for about 5 minutes, stirring occasionally until the sauce thickens slightly.
Bake the Fish: Season the cod pieces with the remaining 1 teaspoon of kosher salt. Remove the roasted potatoes from the oven and carefully nestle the cod among the potatoes in the baking dish. Pour the warm rosemary cream sauce evenly over the fish and potatoes. Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
Garnish and Serve: Sprinkle chopped fresh parsley over the top if desired. Serve the dish hot, enjoying the creamy, citrusy, and comforting flavors with each bite.

Notes

Use Yukon gold potatoes for their creamy texture that holds up well to roasting.
Fresh rosemary sprigs infuse the cream sauce with aromatic flavor; remove them before serving if desired.
Capers add a subtle briny tang that balances the creaminess of the sauce.
Adjust cayenne pepper to your desired level of heat or omit for a milder sauce.
This dish is best served immediately to enjoy the cream sauce at its freshest.
Substitute fish stock with chicken stock if fish stock is unavailable.