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Cod & Potatoes in Rosemary Cream Sauce

Creamy Cod & Potatoes in Rosemary Sauce for Cozy Dinners

This one-dish Cod & Potatoes in Rosemary Cream Sauce is a comforting meal that captures the essence of home-cooked goodness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Yukon gold potatoes Chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt Adjust according to taste
  • to taste black pepper
For the Rosemary Cream Sauce
  • 1 tablespoon salted butter
  • 1 medium shallot Finely chopped
  • 2 cloves garlic Minced
  • 1 cup heavy cream
  • 1 cup chicken or fish stock
  • 2 tablespoons fresh rosemary Chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground cayenne pepper Adjust based on preference
  • 1 tablespoon capers Chopped if large
For the Main Protein
  • 1 pound cod fillet Flaky and tender
For Garnish
  • to taste fresh parsley Chopped, optional

Equipment

  • 8x8-inch Baking Dish
  • Medium Saucepan
  • large bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 450°F (232°C) and grease an 8x8-inch baking dish with 1 tablespoon of olive oil.
  2. Toss the chopped Yukon Gold potatoes with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and freshly cracked black pepper to taste. Spread the potatoes evenly in the baking dish and roast for 20-25 minutes, stirring halfway through.
  3. Melt 1 tablespoon of salted butter and the remaining olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until soft. Then, add minced garlic and continue cooking for 1 more minute.
  4. Stir in 1 cup of heavy cream, 1 cup of chicken or fish stock, rosemary, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers into the mixture. Bring to a simmer and let bubble for about 5 minutes until slightly thickened.
  5. Season the cod fillets with the remaining salt and nestle them among the potatoes. Pour the cream sauce generously over everything.
  6. Bake uncovered for 10-15 minutes until the cod flakes easily with a fork.
  7. Garnish with freshly chopped parsley before serving hot.

Nutrition

Serving: 1dishCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

Use fresh cod for the best results; frozen may result in a less flaky texture. Taste the sauce before pouring to adjust flavors as needed.

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