In the realm of comfort food, there are dishes that not only warm the heart but also elevate the palate with their complexity and depth of flavor. One such dish is the Cod and Potatoes in Rosemary Cream Sauce—a harmonious blend of earthy potatoes, succulent cod, and a rich, aromatic sauce that ties everything together. Whether you’re a seasoned chef or a culinary novice, this recipe promises to deliver a restaurant-quality meal right to your dining table. Let’s dive into how you can recreate this culinary masterpiece at home.

For Whom This Recipe Is a Must-Try

This recipe is perfect for anyone looking to impress dinner guests or treat themselves to a sumptuous meal. It’s an excellent choice for special occasions, cozy weekend dinners, or any time you crave something a bit more sophisticated than your everyday fare. If you’re a fan of seafood and hearty, comforting flavors, this dish is definitely for you.

Why It’s Great

Cod and Potatoes in Rosemary Cream Sauce stands out for several reasons. Firstly, it’s a beautifully balanced dish that offers a good mix of protein, carbs, and fats. The mild, flaky texture of the cod pairs perfectly with the creamy sauce and the hearty bite of roasted potatoes. Moreover, the rosemary, lemon, and capers add a brightness and depth that lift the dish from good to unforgettable.

Kitchen Equipment Needed

Before we embark on this culinary journey, ensure you have the following equipment at hand:

An 8×8-inch baking dish
A medium saucepan
A baking sheet
A mixing bowl
Measuring cups and spoons
A knife and cutting board

Ingredients and Directions

Refer to the original recipe provided above for a detailed list of ingredients and step-by-step directions.

Tips, Shortcuts, and Variations

Tips

Fish Selection: While cod is recommended, feel free to substitute with other white fish such as halibut or haddock for similar results.
Potato Prep: Cutting the potatoes into uniform pieces ensures even cooking. Soak them in cold water for a few minutes to remove excess starch if you have the time.

Shortcuts

Prep Ahead: Chop your shallot and garlic, zest and juice your lemon, and measure out your ingredients in advance to streamline the cooking process.
Store-Bought Stock: While homemade stock is always a treat, a good quality store-bought chicken or fish stock works perfectly and saves time.

Variations

Dairy-Free: Substitute the heavy cream with a plant-based alternative like coconut cream to cater to dairy-free diets.
Spice Level: Adjust the cayenne pepper according to your heat preference. You can omit it or add more for a spicier kick.

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on the stovetop until thoroughly warmed. Note that the sauce may thicken upon cooling; a splash of stock can help thin it back to its original consistency.

Food and Drink Pairings

This dish pairs wonderfully with a crisp, dry white wine such as Sauvignon Blanc or Chardonnay. The acidity and fruitiness of the wine complement the creaminess of the sauce and the richness of the fish. For a non-alcoholic option, consider a sparkling lemon water or a herbal tea to cleanse the palate.

FAQs

Can I make this dish ahead of time?

While best served fresh, you can roast the potatoes and prepare the sauce ahead of time. Assemble and bake just before serving to ensure the fish is perfectly tender.

Is this recipe suitable for kids?

Absolutely! The mild flavors of cod and the creamy sauce are often a hit with children. Adjust the seasoning to suit their taste preferences.

Can I freeze this dish?

It’s not recommended to freeze this dish as the cream sauce may separate and the texture of the potatoes and fish can become unpleasant upon reheating.

Call to Action

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Cod and Potatoes in Rosemary Cream Sauce

Author: admin
Total Time: 55 minutes

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Description

Just whipped up this stunning Lemon-Herb Cod with Crispy Roasted Potatoes! Perfect for impressing guests or treating yourself to an elegant dinner at home. 🍋🐟🥔

Ingredients

Scale

3 tablespoons extra-virgin olive oil
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, chopped
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken or fish stock
2 sprigs fresh rosemary
1 teaspoon lemon zest
2 tablespoons lemon juice (from 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)

Instructions

Preheat the oven to 450°F with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
Toss the potatoes with 1 tablespoon of olive oil, 1 teaspoon salt, and black pepper. Roast until tender, 20-25 minutes.
In a medium saucepan, melt butter with the remaining olive oil over medium heat. Add shallot, cooking until tender, about 5 minutes, then add garlic and cook for another minute.
Stir in the cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne, and capers. Bring to a simmer then reduce heat to medium-low, cooking until thickened, about 5 minutes.
Season the cod with the remaining salt and nestle among the potatoes in the baking dish. Pour the sauce over the top and bake until the fish is flaky, 10-15 minutes.
If desired, sprinkle with parsley before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 4 servings
Calories: 490 Kcal