Creamy Cod & Potatoes (Print Version)
# Ingredients:
01 -
1 pound cod fillet, portioned into 4 pieces
02 -
1 teaspoon lemon zest
03 -
3 tablespoons olive oil, extra-virgin
04 -
2 sprigs of fresh rosemary
05 -
2 teaspoons Dijon mustard
06 -
¼ teaspoon ground cayenne pepper powder
07 -
2 tablespoons salted butter
08 -
1 pound Yukon gold potatoes, diced into 1-inch chunks
09 -
3 cloves of garlic, minced fine
10 -
2 teaspoons kosher salt
11 -
1 tablespoon fresh lemon juice (from one lemon)
12 -
¼ teaspoon cracked black pepper
13 -
2 tablespoons capers, rinsed and drained
14 -
½ cup stock, either chicken or fish
15 -
1 cup of rich heavy cream
16 -
1 large shallot, finely chopped
17 -
2 tablespoons chopped flat-leaf parsley as garnish (optional)
# Instructions:
01 -
Turn your oven on to 450°F. Position a rack in the middle. Coat an 8x8-inch roasting dish with about 1 tablespoon of olive oil.
02 -
Toss the potato chunks with 1 tablespoon of olive oil, 1 teaspoon salt, and black pepper. Roast them for 20-25 minutes or until soft.
03 -
In a medium pan over medium heat, combine the butter with the last tablespoon of oil. Once the butter melts, toss in the shallot and let it cook, stirring, for 5 minutes until softened. Add the garlic and cook for an extra minute until aromatic.
04 -
Pour in the cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne, and capers. Raise the heat to bring it to a simmer, then lower it to medium-low. Allow it to gently thicken for about 5 minutes.
05 -
Sprinkle the cod pieces with the leftover 1 teaspoon of salt all over.
06 -
Take the potatoes out of the oven. Place the fish among the potatoes and pour the cream sauce on top. Keep baking without covering until the fish becomes flaky, about 10-15 minutes.
07 -
If you'd like, sprinkle some parsley over the dish just before eating.