Description
A warm, one-dish supper combining flaky cod, golden Yukon Gold potatoes, and a lush rosemary-lemon cream. Easy enough for weeknights, elegant enough for guests.
Ingredients
Scale
- 3 tbsp extra-virgin olive oil, divided
- 1 lb Yukon Gold potatoes, cut into roughly 1-inch cubes
- 2 tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 tbsp salted butter
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken or fish stock
- 2 fresh rosemary sprigs
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tsp Dijon mustard
- ¼ tsp ground cayenne (optional, for a faint heat)
- 2 tbsp drained capers
- 1 lb cod fillet, cut into 4 portions
- 2 tbsp chopped fresh parsley (optional, for finishing)
Instructions
- Heat the oven to 450°F (230°C) and place the rack in the middle. Lightly oil an 8×8-inch baking dish with 1 tablespoon of the olive oil.
- Toss the potato cubes with 1 tablespoon olive oil, 1 teaspoon of the kosher salt, and the black pepper. Spread them in a single layer in the prepared dish and roast until they’re tender and lightly browned, about 20–25 minutes.
- While the potatoes roast, make the sauce: melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook until softened, roughly 4–5 minutes. Stir in the garlic and cook another minute until fragrant.
- Pour in the heavy cream and the stock, then add the rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring the mixture to a gentle simmer, then reduce the heat and let it cook, stirring occasionally, until it thickens slightly — about 4–6 minutes. Remove and discard the rosemary stems.
- Season the cod pieces with the remaining 1 teaspoon kosher salt. Pull the roasted potatoes from the oven and arrange the cod among the potatoes. Pour the warm rosemary-lemon cream over the fish and potatoes.
- Return the dish to the oven and bake uncovered for 10–15 minutes, until the cod flakes easily with a fork and the sauce is bubbly at the edges.
- Sprinkle with chopped parsley if you like, then serve straight from the pan while hot.
Notes
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- Swap cod for haddock or halibut if desired; adjust baking time for thicker fillets.
- For a briny alternative to capers, try chopped green olives.
Nutrition
- Calories: 653
- Sugar: 3g
- Sodium: 1445mg
- Fat: 45g
- Saturated Fat: 22g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 203mg