Cod & Potatoes in Rosemary Cream Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

3 tablespoons extra-virgin olive oil

1 pound Yukon gold potatoes, cut into 1-inch pieces

2 teaspoons kosher salt

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)

Directions

Preheat the oven 450°F with a rack in the center position. Grease an 8x8-inch baking dish with 1 tablespoon olive oil.

Add the potatoes and toss with 1 tablespoon of the oil, 1 teaspoon of the salt, and the black pepper. Roast until tender, 20-25 minutes.

Meanwhile, heat the butter and remaining 1 tablespoon oil in a medium saucepan over medium heat. Once the butter has melted add the shallot and cook, stirring, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.

Add the cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium low and cook until it begins to thicken, about 5 minutes.

Sprinkle the cod all over with the remaining 1 teaspoon salt.

Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top. Bake uncovered until the fish is flakey, another 10-15 minutes.

Sprinkle with parsley, if using, before serving.

Nutrition

• Calories: 544
• Total Fat: 39 g
• Saturated Fat: 18 g
• Cholesterol: 115 mg
• Sodium: 1306 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 24 g