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–+ servings
Cod & Potatoes in Rosemary Cream Sauce

Cozy Cod & Potatoes in Rosemary Cream Sauce for Dinner Delight

This comforting Cod & Potatoes in Rosemary Cream Sauce combines tender cod and buttery Yukon gold potatoes for a delicious and easy dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 2 tablespoons extra-virgin olive oil Can substitute with avocado oil.
  • 4 medium Yukon gold potatoes Can substitute with red or russet potatoes.
  • 1 teaspoon kosher salt Sea salt can be used as an alternative.
  • 1 dash black pepper Use freshly cracked for better flavor.
  • 2 tablespoons salted butter Unsalted butter can be used if preferred.
  • 1 medium shallot Onions or leeks can be substituted.
  • 2 cloves garlic Fresh garlic is preferable.
  • 1 cup heavy cream Can substitute with half-and-half or whole milk.
  • 1 cup chicken or fish stock Vegetable stock offers a lighter flavor.
  • 2 tablespoons fresh rosemary Can use ½ teaspoon dried rosemary.
  • 1 teaspoon lemon zest Lime zest can also be used.
  • 1 tablespoon fresh lemon juice Vinegar can be used as a substitute.
  • 1 teaspoon Dijon mustard Yellow mustard can be used instead.
  • 1/4 teaspoon ground cayenne pepper Adjust to taste or omit for less spice.
  • 2 tablespoons capers Omit or substitute with chopped green olives if desired.
  • 1 pound cod fillet Can substitute with haddock, halibut, or tilapia.
  • 1 tablespoon fresh parsley Optional for garnish; can use dried parsley.

Equipment

  • 8×8 baking dish
  • Medium Saucepan
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C) and grease an 8×8 baking dish with olive oil.
  2. Toss Yukon gold potatoes with olive oil, kosher salt, and black pepper. Spread in the baking dish and roast for about 20–25 minutes.
  3. Melt salted butter and olive oil in a saucepan over medium heat. Sauté shallots for 5 minutes, then add minced garlic and cook for an additional minute.
  4. Stir in heavy cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne pepper, and capers. Simmer for about 5 minutes.
  5. Once potatoes are roasted, season cod fillets and arrange on top of potatoes. Pour sauce over everything.
  6. Bake uncovered for 10–15 minutes until the cod flakes easily with a fork.
  7. Garnish with parsley before serving warm straight from the dish.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 35gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

This recipe is perfect for a cozy dinner and offers great opportunities for customization with different fish or root vegetables. Store leftovers in an airtight container for up to 3 days.

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