Cod & Potatoes in Rosemary Cream Sauce July 7, 2025
There’s something about baked cod fish in an herbed cream sauce that feels like a meal you would order at a restaurant. We’re here to share that it’s just as easy to make at home! Check out the recipe here.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons salted butter
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
- 600g cod fillet, cut into 4 pieces
- 2 tablespoons minced flat leaf parsley (optional)
Method
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Preheat the oven 220°C with a rack in the center position. Grease an 20×20 -centimetre baking dish with 1 tablespoon olive oil.
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Add the potatoes and toss with 1 tablespoon of the oil, 1 teaspoon of the salt, and the black pepper. Roast until tender, 20-25 minutes.
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Meanwhile, heat the butter and remaining 1 tablespoon oil in a medium saucepan over medium heat. Once the butter has melted add the shallot and cook, stirring, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
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Add the cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium low and cook until it begins to thicken, about 5 minutes.
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Sprinkle the cod all over with the remaining 1 teaspoon salt.
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Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top. Bake uncovered until the fish is flakey, another 10-15 minutes.
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Sprinkle with parsley, if using, before serving.