Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound (450 g) Yukon Gold potatoes, cubed
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon cayenne pepper
- 2 tablespoons capers
- 1 pound (450 g) cod fillets, cut into portions
- 2 tablespoons fresh parsley (optional)
Instructions
- Preheat oven to 230°C (450°F) and grease a baking dish.
- Toss potatoes with olive oil, salt, and pepper, then roast for 20–25 minutes until golden.
- In a saucepan, heat butter and olive oil, then cook shallot until soft.
- Add garlic and cook briefly until fragrant.
- Stir in cream, stock, rosemary, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Simmer for 5 minutes.
- Season cod with remaining salt.
- Remove potatoes from oven and place cod among them.
- Pour sauce over the fish and potatoes.
- Bake for 10–15 minutes until cod is opaque and flakes easily.
- Garnish with parsley and serve.
Notes
- Do not overcook cod to keep it tender.
- Roasting potatoes first ensures proper texture.
- Adjust lemon juice for more brightness.
- Use fresh rosemary for best flavor.
- Add extra stock if sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Low Calorie
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
