White Cod and Roasted Potatoes in a Rosemary Cream SauceRecipe preview on Faxo
Recipe

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
Steps
- 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.
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