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

1. Preheat the oven 450 degrees F with a rack in the center position. Grease an 8x8" baking dish with 1 T. olive oil.
2. Add the potatoes to the prepared baking dish; toss with 1 T. olive oil, 1 t. salt, and the black pepper.
3. Roast in the oven until tender, 20-25 minutes.