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Cod & Potatoes in Rosemary Cream Sauce

Creamy Cod & Potatoes in Rosemary Sauce for Cozy Nights

A comforting one-dish meal, Cod & Potatoes in Rosemary Cream Sauce combines elegance and ease with tender cod and buttery potatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Sauce
  • 3 tablespoons Extra-Virgin Olive Oil Substitution: Can use vegetable oil in a pinch.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 2 tablespoons Salted Butter Substitution: Unsalted butter can be used if reducing sodium.
  • 1 large Shallot Substitution: Use a small onion if shallots are unavailable.
  • 2 cloves Garlic Substitution: Garlic powder can be used (1 clove = 1/8 teaspoon garlic powder).
  • 1 cup Heavy Cream Substitution: Use half-and-half or whole milk for a lighter sauce.
  • 1 cup Chicken or Fish Stock Vegetable stock for a vegetarian option.
  • 2 sprigs Fresh Rosemary Substitution: Use ½ teaspoon dried rosemary for each sprig.
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Fresh Lemon Juice Can adjust to taste.
  • 1 tablespoon Dijon Mustard Substitution: Yellow mustard if Dijon is unavailable.
  • 1 teaspoon Ground Cayenne Pepper Omit for no heat or use paprika for a mild alternative.
  • 2 tablespoons Capers Substitution: Use chopped green olives for a similar taste.
For the Main Dish
  • 1 pound Cod Fillet Substitution: Haddock, halibut, or tilapia may be used.
  • 1 pound Yukon Gold Potatoes Substitution: Red or russet potatoes will work.
  • 1 teaspoon Freshly Cracked Black Pepper No direct substitution suggested.
  • 2 tablespoons Fresh Parsley Substitution: Use 1 tablespoon dried parsley if fresh is not available or omit.

Equipment

  • Oven
  • Baking Dish
  • Saucepan
  • Mixing bowl
  • knife
  • Cutting board

Method
 

Directions
  1. Preheat your oven to 450°F (232°C) and grease an 8x8-inch baking dish with 1 tablespoon of olive oil.
  2. In a mixing bowl, toss the Yukon gold potatoes with the remaining olive oil, 1 teaspoon of kosher salt, and freshly cracked black pepper until well coated. Spread the potatoes in a single layer in the dish and roast for 20-25 minutes, or until they're fork-tender and golden brown.
  3. In a saucepan, melt 2 tablespoons of salted butter with the remaining olive oil over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened, then stir in minced garlic for an additional minute until fragrant.
  4. Next, mix in heavy cream, chicken stock, rosemary, lemon zest, fresh lemon juice, Dijon mustard, cayenne, and capers. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.
  5. Once the potatoes are finished roasting, remove the dish from the oven and carefully nestle the seasoned cod fillets among the potatoes.
  6. Pour the prepared rosemary cream sauce evenly over the cod and potatoes, ensuring everything is nicely coated. Return the dish to the oven and bake uncovered for about 10-15 minutes or until the cod flakes easily with a fork and appears opaque.
  7. After baking, remove the dish from the oven and let it rest for a few minutes. If desired, garnish your Cod & Potatoes in Rosemary Cream Sauce with freshly chopped parsley.
  8. Serve this comforting, one-dish meal hot, inviting your loved ones to dig into the delightful flavors you've created!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 36gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Check sauce thickness and avoid overcooking the cod. You can prepare the cream sauce in advance for convenience.

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