Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 4
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt, divided
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons salted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest (grated outer peel of a lemon)
- 2 tablespoons lemon juice (freshly squeezed from about 1 lemon)
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons minced flat-leaf parsley (optional for garnish)
Description
This dish brings together simple, everyday ingredients and transforms them into a restaurant-worthy meal. The Yukon gold potatoes roast until tender and lightly golden, developing a delicate softness and a hint of caramelized flavor. Flaky cod fillets nestle in with the potatoes, resting in a deeply flavorful sauce that marries silky cream, fresh citrus brightness, and aromatic rosemary. A touch of capers adds a briny pop that balances the richness of the sauce, making every bite a blend of smooth, savory, and fresh.
Instructions
- Preheat the Oven:
Preheat your oven to 450°F (230°C) and adjust the oven rack so it sits in the center position. This ensures even heat circulation. Grease an 8×8-inch baking dish with 1 tablespoon of the olive oil; this not only prevents sticking but also helps toast the edges of the potatoes as they cook. - Prepare the Yukon Potatoes:
In a mixing bowl, combine the 1-inch Yukon gold potato cubes with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and the freshly cracked black pepper. Toss gently with your hands or a large spoon until each piece of potato is fully coated with oil and seasoning. This initial seasoning forms the foundation of flavor for the dish. - Roast the Potatoes:
Spread the seasoned potatoes in a single, even layer in the prepared baking dish. Placing them evenly ensures they roast uniformly rather than steam. Slide the dish into the preheated oven and roast for about 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and exhibit a light golden color on their edges. Roasting first builds texture and flavor before the sauce and cod are added. - Heat for the Sauce:
While the potatoes are roasting, begin the sauce. Place a medium saucepan over medium heat and add the remaining 2 tablespoons of olive oil along with the salted butter. Allow the butter to melt completely into the oil, forming a glossy base for sautéing aromatics. - Sauté Aromatics:
Add the chopped shallot to the pan and cook for about 5 minutes, stirring occasionally. You want the shallot to soften and become translucent, releasing its mild sweetness. Once the shallot has softened, add the minced garlic and cook for an additional minute. Stir frequently to prevent the garlic from browning too quickly; this step builds deeper aromatic flavor in the sauce. - Build the Cream Sauce:
With the aromatics softened, gradually pour in the heavy cream, followed by the chicken or fish stock. Add both sprigs of fresh rosemary, the lemon zest, and the lemon juice. Next, whisk in the Dijon mustard and the ground cayenne pepper. Finally, stir in the drained capers. Bring this mixture just to a gentle simmer—small bubbles forming around the edges—then reduce the heat to medium-low. Let it cook for about 5 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly. The lemon and rosemary infuse the cream with brightness and herbal depth. - Season the Cod:
While the sauce simmers, take the cod fillets and pat them dry with paper towels. This helps the seasoning stick and prevents excess moisture from diluting the sauce. Sprinkle the remaining 1 teaspoon of kosher salt evenly over all sides of the cod pieces.
- Assemble the Dish:
Once the potatoes are roasted and have that tender, golden character, carefully remove the baking dish from the oven. Nestle the seasoned cod fillets among the roasted potatoes, spacing them evenly so they cook uniformly. You want the cod to sit slightly above the potatoes so the sauce can surround it. - Add the Cream Sauce:
Pour the prepared rosemary and lemon cream sauce over the cod and potatoes, ensuring that some of the sauce pools around each fillet. The sauce should coat the potatoes and fish so that once baked, every bite is rich and flavor-packed. - Bake Everything Together:
Return the baking dish to the oven and bake for another 10 to 15 minutes. The cod is done when it easily flakes with a fork and appears opaque throughout. During this time, the sauce will continue to bubble gently in the oven, infusing the fish and potatoes with its complex flavors. - Finish and Serve:
Remove the dish from the oven and, if you like, sprinkle the minced flat-leaf parsley over the top for a touch of herbaceous freshness and color contrast. Serve the cod and potatoes warm, making sure to spoon plenty of the creamy sauce over each portion.
Notes for Best Results
- Yukon gold potatoes have a naturally creamy texture that holds up well during roasting and braising; cutting them all to similar sizes ensures even cooking.
- The sauce should be thick enough to coat the back of a spoon but still pourable; if it seems too thick, you can thin it with a splash more stock.
- Taste the sauce before adding the cod; you can adjust lemon, salt, or pepper levels to balance richness and brightness.
Enjoy this dish as a satisfying centerpiece for dinner — rich, aromatic, and balanced with citrus, herbs, and tender textures.