Cod & Potatoes in Rosemary Cream Sauce

Ingredients

3 tablespoons extra-virgin olive oil

1 pound Yukon gold potatoes, cut into

1-inch pieces

2 teaspoons kosher salt

¼ teaspoon freshly cracked black

pepper

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

1 pound cod fillet, cut into 4 pieces

2 tablespoons minced flat leaf

parsley (optional)

Instructions:

Step 1:

Preheat the oven 450°F with a rack in the center position.

Grease an 8×8-inch baking dish with 1 tablespoon olive oil.

Step 2:

Add the potatoes and toss with 1 tablespoon of the oil, 1 teaspoon of the salt, and the black pepper.

Roast until tender, 20-25 minutes.

Step 3:

Meanwhile, heat the butter and remaining 1 tablespoon oil in a medium saucepan over medium heat.

Once the butter has melted add the shallot and cook, stirring, until tender, about 5 minutes.

Add the garlic and cook until fragrant, about 1 minute more.

Step 4:

Add the cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Increase the heat to medium-high and bring to a simmer.

Reduce the heat to medium low and cook until it begins to thicken, about 5 minutes.

Step 5:

Sprinkle the cod all over with the remaining 1 teaspoon salt.

Step 6:

Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top.

Bake uncovered until the fish is flakey, another 10-15 minutes.

Step 7:

Sprinkle with parsley, if using, before serving.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of potato instead of Yukon gold?

Yes, you can use other varieties of potatoes such as russet or red potatoes.

However, the texture and flavor may vary slightly.

What can I substitute for heavy cream if I want a lighter option?

You can substitute heavy cream with half-and-half or whole milk for a lighter option.

Keep in mind that the sauce may not be as rich and creamy with these substitutions.

Is there a substitute for cod if I prefer another type of fish?

Yes, you can use other types of white fish such as haddock, halibut, or tilapia as a substitute for cod in this recipe.

Can I use dried rosemary instead of fresh rosemary?

Yes, you can use dried rosemary instead of fresh rosemary.

Use about half the amount of dried rosemary compared to fresh rosemary, as dried herbs are more concentrated in flavor.

How do I know when the sauce has thickened enough?

The sauce will thicken as it simmers and reduces.

You’ll know it’s thick enough when it coats the back of a spoon and has a velvety texture.

Can I prepare the sauce ahead of time and refrigerate it until ready to use?

Yes, you can prepare the sauce ahead of time and refrigerate it until ready to use.

Simply reheat it gently on the stovetop before serving, stirring occasionally to prevent it from sticking.

What can I use as a substitute for capers if I don’t have them?

If you don’t have capers, you can omit them from the recipe or substitute them with chopped green olives for a similar briny flavor.

Can I use dried parsley instead of fresh parsley?

Yes, you can use dried parsley instead of fresh parsley.

Use about half the amount of dried parsley compared to fresh parsley, as dried herbs are more concentrated in flavor.

How should I store any leftovers of this dish?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently on the stovetop or in the microwave before serving.

Can I make this recipe gluten-free by substituting the Dijon mustard?

Yes, you can make this recipe gluten-free by ensuring that all ingredients, including the Dijon mustard, are gluten-free certified.

Alternatively, you can use a gluten-free substitute for Dijon mustard.

Cod & Potatoes in Rosemary Cream Sauce