Description
Succulent lemon-herb cod dances with crispy roasted potatoes in this Mediterranean-inspired seafood delight. Quick and elegant, this dish brings coastal flavors directly to your plate, promising a light yet satisfying meal you’ll savor with each delectable bite.
Ingredients
Scale
Protein:
- 1 pound cod fillet, cut into 4 pieces
Vegetables and Starches:
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 large shallot, chopped
- 3 cloves garlic, minced
Herbs, Spices, and Seasonings:
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
- 2 tablespoons minced flat-leaf parsley
Fats and Liquids:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons salted butter
- 1 cup heavy cream
- 1/2 cup chicken or fish stock
Instructions
- Heat the oven to 450F, positioning the rack in the center. Coat a baking dish with olive oil to prevent sticking.
- Coat potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until golden and crisp, approximately 20-25 minutes.
- Melt butter and remaining olive oil in a saucepan over medium heat. Sauté shallots until translucent, about 5 minutes, then add garlic and cook briefly.
- Incorporate cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne, and capers into the saucepan. Simmer and reduce, stirring occasionally until the sauce thickens, roughly 5 minutes.
- Season cod with remaining salt and arrange on top of roasted potatoes in the prepared baking dish. Drizzle the herbed cream sauce over the fish.
- Bake until cod becomes flaky and opaque, typically 10-15 minutes at 450F.
- Garnish with fresh parsley before serving for an elegant touch.
Notes
- Perfectly crisp potatoes require spacing them out on the baking sheet to ensure even roasting and prevent steaming.
- Use fresh cod for the best texture and flavor, patting the fish dry before seasoning to help achieve a golden exterior.
- Adjust cayenne pepper amount for those sensitive to heat, or substitute with a milder spice like paprika for a gentler kick.
- For a gluten-free version, replace wheat-based mustard with Dijon-style mustard made from gluten-free ingredients and verify stock is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg