Description
Cod & Potatoes in Rosemary Cream Sauce is a comforting seafood dinner featuring tender, flaky cod fillets, golden Yukon Gold potatoes, and a rich garlic rosemary cream sauce. Made with fresh lemon, butter, Dijon mustard, and aromatic herbs, this easy baked cod recipe is perfect for weeknight dinners or special occasions.
Ingredients
1 lb cod fillets, cut into 4 portions
1 lb Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons extra virgin olive oil, divided
2 teaspoons salt, divided
¼ teaspoon black pepper
2 tablespoons salted butter
1 large shallot, finely chopped
3 garlic cloves, minced
1 cup heavy cream
½ cup fish stock or chicken broth
2 fresh rosemary sprigs
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
¼ teaspoon cayenne pepper
2 tablespoons capers
2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (230°C). Lightly grease an 8×8-inch baking dish.
Step 2: Roast the Potatoes
Place the diced Yukon Gold potatoes in the baking dish. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon salt and black pepper. Toss until evenly coated. Roast for 20–25 minutes until almost fork-tender.
Step 3: Prepare the Rosemary Cream Sauce
Heat the remaining tablespoon of olive oil and butter in a saucepan over medium heat. Add the chopped shallot and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Step 4: Add the Cream and Seasonings
Pour in the heavy cream and fish stock. Add the rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Simmer gently for approximately 5 minutes, stirring occasionally, until slightly thickened.
Step 5: Add the Cod Fillets
Remove the baking dish from the oven. Pat the cod fillets dry and season with the remaining salt, adjusting to taste. Arrange the fish among the roasted potatoes. Pour the warm rosemary cream sauce evenly over the cod and potatoes.
Step 6: Bake the Cod
Return the baking dish to the oven and bake for 10–15 minutes, depending on the thickness of the fillets. The cod is fully cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Step 7: Garnish and Serve
Remove the rosemary sprigs. Sprinkle freshly chopped parsley over the dish and spoon the creamy sauce over the cod and potatoes. Serve warm with fresh vegetables or crusty bread.
Notes
Use thick cod fillets for the best texture and to prevent overcooking.
Yukon Gold potatoes work best because of their creamy texture and naturally buttery flavor.
Roast the potatoes before adding the cod because potatoes require a longer cooking time.
Fresh rosemary provides the best flavor, but ½–¾ teaspoon dried rosemary can be substituted.
Avoid boiling the cream sauce vigorously to prevent separation.
Half-and-half can replace heavy cream, although the sauce will be thinner.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the oven at 325°F (165°C) until the center reaches 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course, Seafood
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cod fillet with potatoes and rosemary cream sauce (¼ recipe)
- Calories: 590 kcal
- Sugar: 3 g
- Sodium: 1,550 mg
- Fat: 43 g
- Saturated Fat: 20 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 160 mg
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