Creamy Cod & Potatoes (Print Version)
# Ingredients:
01 -
1 pound Yukon gold potatoes, chopped into bite-sized chunks
02 -
3 tablespoons olive oil (extra virgin)
03 -
2 teaspoons Dijon mustard
04 -
1 teaspoon lemon zest
05 -
2 teaspoons kosher salt
06 -
¼ teaspoon ground cayenne pepper
07 -
¼ teaspoon black pepper, freshly cracked
08 -
½ cup chicken or fish stock
09 -
2 tablespoons salted butter
10 -
3 cloves garlic, finely chopped
11 -
1 large shallot, diced
12 -
1 cup heavy cream
13 -
2 tablespoons drained capers
14 -
2 tablespoons lemon juice (from one lemon)
15 -
2 sprigs rosemary (fresh)
16 -
2 tablespoons parsley, minced (optional)
17 -
1 pound cod fillets, divided into 4 portions
# Instructions:
01 -
Set your oven to heat up to 450°F, placing the rack in the middle. Coat an 8x8 baking dish with a tablespoon of olive oil.
02 -
Spread the potato chunks on a baking sheet. Toss them with 1 tablespoon of oil, 1 teaspoon salt, and the cracked black pepper. Roast for 20-25 minutes or until soft.
03 -
On medium heat, warm up the butter and the rest of the olive oil in a saucepan. Stir in the shallot once the butter melts and cook until it's softened, about 5 minutes. Add the garlic and mix for another minute until it smells fragrant.
04 -
Pour in the cream, stock, mustard, rosemary, lemon zest, lemon juice, cayenne, and capers. Turn up the heat to bring it to a gentle boil. Lower it slightly and let it cook for 5 minutes or until it starts to thicken.
05 -
Use the last teaspoon of salt to sprinkle over both sides of the cod fillets.
06 -
Take the roasted potatoes out of the oven. Arrange the cod among the potatoes, then pour the sauce evenly over everything. Bake for another 10-15 minutes, or just until the cod flakes easily.
07 -
If you'd like, sprinkle some parsley on top before serving.