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This elegant cod and potatoes dish in rosemary cream sauce transforms simple ingredients into a restaurant-worthy meal that anyone can master at home. The tender fish bakes to perfection atop crispy roasted potatoes, all enveloped in a luxurious herb-infused cream sauce that will make your kitchen smell heavenly.
I first made this dish for a special anniversary dinner when dining out wasn't an option, and it has since become our go-to impressive meal whenever we want to elevate an ordinary weeknight into something extraordinary.
Ingredients
- Cod fillets: the star of the show with their delicate flaky texture and mild flavor that beautifully absorbs the cream sauce
- Yukon gold potatoes: their buttery flavor and waxy texture hold up perfectly when roasted and simmered in sauce
- Fresh rosemary: provides an aromatic piney flavor that pairs beautifully with both the fish and cream
- Heavy cream: creates the luxurious base for the sauce, becoming rich and velvety as it reduces
- Capers: add bright little bursts of briny flavor that cut through the richness of the cream
- Lemon juice and zest: the acidity balances the rich sauce while brightening all the flavors
- Dijon mustard: adds subtle tanginess and helps emulsify the sauce for perfect consistency
Step-by-Step Instructions
- Prepare the potatoes:
- Cut Yukon golds into uniform 1-inch pieces to ensure even cooking. Toss thoroughly with olive oil, salt and pepper before roasting in a hot oven until the outsides develop a golden crust while the insides remain creamy. The high temperature of 450°F is crucial for developing the right texture.
- Create the cream sauce:
- Begin by sautéing shallots in the butter-oil mixture until they become translucent and slightly caramelized, about 5 minutes of gentle cooking. Add garlic just briefly to release its aroma without burning it. When you combine the cream with stock, make sure to add the rosemary sprigs whole so they can be easily removed later. Allow the sauce to simmer gently until it coats the back of a spoon.
- Nestle and bake the fish:
- Season the cod generously before nestling it among the partially roasted potatoes. Pour the reduced cream sauce over everything, ensuring the fish is mostly submerged to prevent it from drying out. The fish will cook quickly, just 10-15 minutes until it flakes easily with a fork but remains moist and tender.
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The rosemary truly makes this dish exceptional. I grow rosemary in my kitchen garden year-round specifically for recipes like this, where its piney aroma infuses the cream with an earthy depth that dried rosemary simply cannot match. The first time I made this for my mother-in-law, she insisted I had been hiding my culinary prowess for years.
Serving Suggestions
This dish presents beautifully served family-style directly from the baking dish, allowing everyone to appreciate the golden fish atop the creamy potatoes. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette. The peppery greens provide a perfect contrast to the rich cream sauce. A chilled glass of unoaked Chardonnay or crisp Pinot Grigio complements the delicate fish flavors without overwhelming them.
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Ingredient Substitutions
While cod is my preference for its flaky texture, this recipe works wonderfully with any firm white fish like halibut, haddock, or sea bass. Adjust cooking time based on the thickness of your fillets. Red potatoes can stand in for Yukon golds if needed, though they will have a slightly less creamy texture. For a lighter version, substitute half the cream with additional stock and add a tablespoon of cornstarch slurry to maintain thickness. Dried rosemary can work in a pinch, but reduce the amount to 1 teaspoon and add it earlier to allow time for rehydration.
Make-Ahead Options
The cream sauce can be prepared up to two days ahead and refrigerated in an airtight container. Gently reheat before pouring over the potatoes and fish. The potatoes can be roasted 30 minutes ahead and held at room temperature before completing the dish. For a complete make-ahead strategy, prepare everything up to the point of adding the fish, then refrigerate. When ready to serve, bring to room temperature, add the fish, and bake an additional 5 minutes longer than specified.
Frequently Asked Questions
- → Can I substitute another fish for cod?
Yes, haddock or halibut work well as substitutes for cod in this dish due to their similar texture and flavor.
- → What potatoes work best for this dish?
Yukon gold potatoes are ideal for their creamy texture and ability to roast beautifully without becoming mushy.
- → Can I use dried rosemary instead of fresh?
Yes, but use about one-third of the amount as dried rosemary is more concentrated in flavor. Add it to the sauce while simmering.
- → How do I know when the cod is done?
The cod is ready when it flakes easily with a fork and appears opaque throughout, which typically takes 10-15 minutes of baking.
- → Can the cream sauce be made ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to two days. Reheat it gently before using.