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–+ servings
Cod Rosemary Cream

Cod Rosemary Cream

Indulge in a comforting yet elegant Cod Rosemary Cream dish. Perfect for busy weeknights or special occasions, this recipe combines tender cod with a rich rosemary cream sauce and roasted potatoes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 680 g Yukon Gold potatoes cut into 2.5 cm pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 shallots finely chopped
  • 4 cloves garlic sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers drained
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon cayenne pepper
  • 680 g cod fillets cut into individual portions
  • fresh parsley chopped (for garnish)
  • lemon wedges (for serving)

Equipment

  • Baking sheet
  • Medium saucepan
  • Sharp knife
  • Parchment paper
  • Spatula

Method
 

  1. Preheat your oven to 220°C (425°F).
  2. Toss the potato chunks with olive oil, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
  3. Roast the potatoes for 20–25 minutes, flipping halfway through.
  4. In a medium saucepan, melt the butter and olive oil over medium heat. Add shallots and garlic, sauté until fragrant and translucent.
  5. Pour in the cream and chicken broth, then add rosemary sprigs. Simmer until sauce thickens slightly.
  6. Stir in mustard, capers, lemon zest, and juice. Adjust seasoning.
  7. Once the potatoes are finished roasting, arrange cod fillets on top in a baking dish. Spoon rosemary cream sauce generously over fish and potatoes.
  8. Return to the oven for another 12–15 minutes or until cod flakes easily with a fork.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Use fresh ingredients whenever possible for the best flavor. For a dairy-free version, substitute heavy cream with coconut milk. If you cannot find Yukon Gold potatoes, red potatoes or baby potatoes are also great options. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven. Fresh lemon juice added before serving brightens the dish, especially after storage.
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