Description
This dish is the definition of cozy-meets-classy: flaky cod, golden roasted potatoes, and a silky rosemary cream sauce kissed with lemon. Everything bakes together in one dish, making it an elegant dinner that feels like a restaurant meal—without the extra fuss.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound Yukon gold potatoes, diced into 1-inch cubes
- 2 teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons salted butter
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ 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
- ¼ teaspoon cayenne pepper
- 2 tablespoons capers, drained
- 1 pound cod fillet, cut into 4 portions
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Roast the Potatoes
- Preheat your oven to 450°F and place a rack in the center.
- Lightly coat an 8×8-inch baking dish with 1 tablespoon of olive oil.
- In a bowl, toss the potato cubes with 1 tablespoon olive oil, 1 teaspoon salt, and the black pepper. Spread evenly in the dish and roast for 20–25 minutes, until they’re tender and golden around the edges.
- Whip Up the Creamy Rosemary Sauce
- While the potatoes are baking, set a medium saucepan over medium heat. Add the butter and the last tablespoon of olive oil.
- Once melted, stir in the shallot and cook for 4–5 minutes until soft and fragrant. Add the garlic and sauté for about a minute.
- Pour in the heavy cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring the sauce to a gentle simmer, then reduce the heat slightly. Let it bubble for 5 minutes, stirring here and there, until the sauce thickens and coats the back of a spoon.
- Bake the Fish
- Season the cod fillets with the remaining teaspoon of salt. Remove the potatoes from the oven. Nestle the cod pieces among the roasted potatoes and pour the hot rosemary cream sauce over the top.
- Slide the dish back into the oven and bake, uncovered, for 10–15 minutes. The fish is done when it flakes easily with a fork.
- Finish and Serve
- Sprinkle with chopped parsley if you like. Serve warm and enjoy a plateful of creamy, lemony comfort.
Nutrition
- Serving Size: 1 Serving
- Calories: 653 kcal
- Sugar: 3 g
- Sodium: 1445 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 203 mg