Cod & Potatoes in Sauce (Print Version)
# Ingredients:
01 -
3 tablespoons extra-virgin olive oil
02 -
1 pound Yukon gold potatoes, cut into 1-inch pieces
03 -
2 teaspoons kosher salt
04 -
¼ teaspoon freshly cracked black pepper
05 -
2 tablespoons salted butter
06 -
1 large shallot, chopped
07 -
3 cloves garlic, minced
08 -
1 cup heavy cream
09 -
½ cup chicken or fish stock
10 -
2 sprigs fresh rosemary
11 -
1 teaspoon lemon zest
12 -
2 tablespoons lemon juice (from 1 lemon)
13 -
2 teaspoons Dijon mustard
14 -
¼ teaspoon ground cayenne pepper
15 -
2 tablespoons capers, drained
16 -
1 pound cod fillet, cut into 4 pieces
17 -
2 tablespoons minced flat leaf parsley (optional)
# Instructions:
01 -
Preheat the oven to 450°F with a rack in the center position. Grease an 8x8-inch baking dish with 1 tablespoon olive oil.
02 -
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.
03 -
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.
04 -
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.
05 -
Sprinkle the cod all over with the remaining 1 teaspoon salt.
06 -
Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top. Bake uncovered until the fish is flaky, another 10-15 minutes.
07 -
Sprinkle with parsley, if using, before serving.