Description

This dish works wonderfully for weeknight dinners yet feels luxurious enough for entertaining. With simple steps, everyday ingredients, and bold, sophisticated flavors, it’s a meal that satisfies on every level.

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)

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Instructions

1. Sauté the Potatoes

Heat the olive oil in a large skillet over medium heat. Add the potatoes, salt, and black pepper. Sauté for 8–10 minutes, stirring occasionally, until the potatoes begin to brown on the edges.

2. Add Butter, Shallots & Garlic

Add the butter to the pan. Once melted, stir in the chopped shallot and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds, just until fragrant.

3. Build the Rosemary Cream Sauce

Pour the heavy cream and chicken (or fish) stock into the skillet. Stir in the rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring the mixture to a gentle simmer.

4. Simmer the Potatoes

Cover the skillet and let the potatoes simmer for 10–12 minutes, or until fork-tender.

5. Add the Cod

Nestle the cod pieces into the sauce, spooning sauce over the top. Cover and cook for 6–8 minutes, or until the cod is opaque and flakes easily with a fork.

6. Finish & Serve

Remove the rosemary sprigs. Taste and adjust seasoning. Sprinkle parsley on top and serve warm with crusty bread, rice, or vegetables.

Prep Time: 15 min
Cook Time: 35 min