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

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

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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