White Cod and Roasted Potatoes in a Rosemary Cream Sauce
Recipes Main Dish Meal ideas Seafood
Description
Meatless Mondays or Fridays during Lent are elevated with this delightful seafood dinner. It starts with a mild white fish like cod and roasted potatoes in a to die for rosemary cream sauce that will leave everyone wanting the recipe.
Ingredients
3 T. extra-virgin olive oil, divided
1 lb. Yukon gold potatoes, washed and cut into 1" uniform pieces
2 t. kosher salt, divided
1/4 t. freshly ground black pepper
2 T. salted butter
1 large shallot, chopped
3 cloves garlic, minced
1 c. heavy cream
1/2 c. chicken or fish stock
2 sprigs fresh rosemary
1 t. lemon zest
2 T. lemon juice from 1 large lemon
2 t. Dijon mustard
1/4 t. ground cayenne pepper
2 T. capers, drained and rinsed
1 lb. white cod fillet, cut into 4 pieces (halibut or haddock can be substituted)
2 T. minced parsley, optional
Directions
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Preheat the oven 450 degrees F with a rack in the center position. Grease an 8x8" baking dish with 1 T. olive oil.
Add the potatoes to the prepared baking dish; toss with 1 T. olive oil, 1 t. salt, and the black pepper.
Roast in the oven until tender, 20-25 minutes.
Meanwhile, in a medium saucepan, melt the butter and remaining 1 T. olive oil over medium heat. Add the shallot; cook, stirring, until tender, about 5 minutes. Add the garlic; cook until fragrant, about 1 more minute.
Add the heavy cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Increase the heat to medium-high; bring to a simmer; reduce the heat to medium-low; cook until thickened, about 5 minutes.
Season the cod with the remaining 1 t. salt.
Remove the potatoes from the oven; nestle them in with the fish. Pour the sauce over the top.
Bake uncovered until the fish is flaky, about 10-15 minutes.
Serve, sprinkled with parsley, if desisred.
4 servings.