Description
This creamy cod and potatoes in rosemary sauce is a simple yet elegant one-pan meal made with Yukon potatoes, capers, and a zesty lemon cream sauce. Weeknight-friendly and full of comfort.
Ingredients
Ingredients for Cod & Potatoes in Rosemary Cream Sauce:
- 1 lb Yukon gold potatoes, chopped
- 1 lb cod fillet, cut into 4 portions
- 3 tbsp olive oil
- 2 tbsp butter
- 1 cup heavy cream
- ½ cup chicken or fish stock
- 2 sprigs rosemary
- 1 shallot, chopped
- 3 garlic cloves, minced
- 2 tbsp capers
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- ¼ tsp cayenne pepper
- 2 tsp salt (divided)
- ¼ tsp black pepper
- Chopped parsley, optional
Instructions
- Preheat oven to 450°F. Grease an 8×8 dish. Toss potatoes with 1 tbsp oil, salt, pepper; roast 25 mins.
- Meanwhile, sauté shallots and garlic in butter + 1 tbsp oil. Add cream, stock, rosemary, lemon, Dijon, capers. Simmer 5 mins.
- Remove potatoes, nestle in cod, pour over sauce. Bake 10–15 mins.
- Garnish with parsley and serve hot.
Notes
- Fish swap: Use haddock, halibut, or tilapia.
- Dairy-free: Try full-fat coconut milk + olive oil in place of cream and butter.
- Add veggies: Roast carrots or fennel with the potatoes for a heartier dish.
- Herb twist: Swap rosemary for thyme or tarragon for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 580
- Sugar: 3g
- Sodium: 1200mg
- Fat: 37g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg
