Description
A delicious and creamy baked cod and potatoes dish infused with fresh rosemary, lemon, and capers, perfect for an elegant and comforting meal.
Ingredients
Units
Scale
Potatoes & Seasoning
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil, divided
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 & Garnish
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 450°F with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
- Prepare Potatoes: Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and the black pepper. Spread them in the prepared baking dish and roast until tender, about 25 minutes.
- Make Sauce Base: While the potatoes roast, heat the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook, stirring occasionally, until tender, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 more minute.
- Simmer Sauce: Add heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and drained capers to the saucepan. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook until the sauce begins to thicken, about 5 minutes.
- Season Cod: Sprinkle the cod pieces all over with the remaining 1 teaspoon kosher salt.
- Assemble and Bake: Remove the potatoes from the oven. Nestle the seasoned cod pieces among the potatoes and pour the rosemary cream sauce evenly over the fish and potatoes. Return the dish to the oven and bake uncovered until the fish is flaky and cooked through, about 15 minutes.
- Garnish and Serve: Remove from the oven and sprinkle with minced flat leaf parsley if using. Serve immediately.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape during roasting.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- Chicken stock can be replaced with fish stock or vegetable stock for different flavor nuances.
- Capers add a nice briny contrast but can be omitted if you prefer a milder taste.
- Ensure cod pieces are similar in size for even cooking.
- For a gluten-free option, verify the Dijon mustard and stock are gluten-free certified.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
