This recipe delivers a hearty, comforting, and elegant one-pan meal featuring flaky white fish (like Cod, Haddock, or Halibut) nestled among perfectly roasted potatoes, all bathed in a rich, savory, and aromatic herb cream sauce. The final dish is golden, bubbling, and garnished with fresh herbs, reminiscent of a cozy European bistro meal.
Yields: 4 servings
Prep time: 25 minutes
Cook time: 40-50 minutes
Total time: 65-75 minutes
Ingredients
For the Roasted Potatoes
• 1.5 lbs (approx. 680g) Yukon Gold or new potatoes, cut into large, rustic chunks (about 1 to 1.5 inches). Yukon Golds are preferred for their creamy texture when roasted.
• 3 Tbsp Extra Virgin Olive Oil
• 1 tsp Kosher Salt (or to taste)
• 1/2 tsp Freshly Ground Black Pepper (or to taste)
• 1 tsp Dried Rosemary
• 1/2 tsp Dried Thyme
• 1/2 tsp Garlic Powder
For the Cream Sauce Base
• 2 Tbsp Unsalted Butter
• 1 large Shallot, finely minced (or 1/4 cup finely diced yellow onion)
• 3 cloves Garlic, minced
• 2 Tbsp All-Purpose Flour (or cornstarch for a gluten-free option)
• 1/2 cup Dry White Wine (like Pinot Grigio or Sauvignon Blanc) – Optional, but highly recommended for flavor depth. Substitute with chicken or vegetable stock if preferred.
• 1/2 cup Fish or Vegetable Stock (low sodium)
• 1.5 cups Heavy Cream (also known as thickened cream)
• 1/2 cup Finely Grated Parmesan Cheese (reserve a little for garnish)
• 1 tsp Dijon Mustard
• 1/2 tsp Fresh Lemon Zest
• 1/2 tsp Kosher Salt
• 1/4 tsp White Pepper (or black pepper)
• Pinch of Nutmeg (optional, but enhances the creamy flavor)
For the Cod and Final Assembly
• 4 (approx. 6 oz each) thick-cut Cod fillets (or other firm white fish like Haddock, Halibut), skinless and boneless. Ensure the fillets are relatively thick (around 1 inch) to prevent overcooking.
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1 Tbsp Fresh Thyme leaves, roughly chopped (or whole sprigs for garnish)
• 2 Tbsp Fresh Parsley, finely chopped (for garnish and adding to the sauce)
• 1 Tbsp Fresh Rosemary, roughly chopped (for garnish and adding to the sauce)
• 2 Tbsp Capers, drained (optional, for a briny touch)
• 1-2 Tbsp Extra Virgin Olive Oil (for searing the fish, if pre-searing)
Instructions
Phase 1: Roasting the Potatoes (Pre-Bake)
1. Preheat the Oven: Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C).
2. Prepare Potatoes: In a large bowl, toss the potato chunks with the 3 Tbsp of olive oil, 1 tsp Kosher salt, 1/2 tsp black pepper, dried rosemary, dried thyme, and garlic powder until they are evenly coated.
3. Initial Roast: Spread the seasoned potatoes in a single layer in a large, oven-safe baking dish (preferably one that is approximately 9×13 inches or a large, oval au gratin dish like the one pictured). Note: The baking dish should be large enough to accommodate the potatoes and the four fish fillets later.
4. Roast: Place the dish in the preheated oven and roast for 20 to 25 minutes. The potatoes should be starting to soften and just beginning to turn golden brown around the edges. This step ensures the potatoes are cooked through by the time the fish is ready.
Phase 2: Preparing the Cream Sauce
1. Sauté Aromatics: While the potatoes are roasting, prepare the cream sauce. In a medium saucepan, melt the 2 Tbsp of butter over medium heat. Add the minced shallot (or onion) and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for about 1 minute more until fragrant—be careful not to let the garlic brown.
2. Make the Roux: Sprinkle the 2 Tbsp of flour (or cornstarch) over the shallot and garlic mixture. Stir constantly with a whisk for 1-2 minutes to cook out the raw flour taste, creating a light roux.
3. Deglaze (Optional but Recommended): Slowly pour in the \bm{1/2} cup of dry white wine (or stock). Whisk continuously until the mixture is smooth and begins to thicken, scraping up any browned bits from the bottom of the pan. Simmer rapidly for about 1 minute until reduced by about half.
4. Add Liquids and Seasoning: Pour in the \bm{1/2} cup of stock and continue to whisk until smooth. Then, gradually whisk in the \bm{1.5} cups of heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
5. Finish Sauce: Stir in the \bm{1/2} cup of Parmesan cheese, Dijon mustard, and lemon zest. Season with \bm{1/2} tsp Kosher salt, \bm{1/4} tsp white pepper, and a pinch of nutmeg. Add about half of the fresh parsley and rosemary/thyme mixture (reserve the rest for garnish). Allow the sauce to simmer gently for about 5 minutes, stirring occasionally, until it thickens to a pourable, gravy-like consistency. Taste and adjust seasonings if necessary. Remove from heat.
Phase 3: Final Assembly and Baking
1. Prepare Fish: Pat the cod fillets dry thoroughly with paper towels. Season both sides of the fillets with \bm{1/2} tsp of Kosher salt and \bm{1/4} tsp of black pepper.
2. Optional Quick Sear: For a golden-brown crust like the one in the photo, heat a large skillet with 1-2 Tbsp of olive oil over medium-high heat. Sear the seasoned cod fillets for about 1-2 minutes per side, just enough to get a nice crust. Remove from heat immediately. If you skip the sear, the fish will cook through in the oven and still be delicious, but may lack the golden color on top.
3. Nestle Fish: Carefully remove the baking dish with the partially roasted potatoes from the oven. Create spaces among the potatoes and gently nestle the seasoned (and optionally seared) cod fillets into the dish.
4. Pour Sauce: Ladle or pour the prepared cream sauce evenly over the potatoes, allowing it to pool around the fish. Avoid covering the very top of the fish fillets completely if you want a browned top; otherwise, for maximum moisture, cover the fillets with the sauce. Scatter the drained capers (if using) over the potatoes and sauce.
5. Final Bake: Return the baking dish to the oven. Bake uncovered for an additional 10 to 15 minutes, or until the fish is opaque in the center and flakes easily with a fork, reaching an internal temperature of \bm{140-145^\circ F} (\bm{60-63^\circ C}). The sauce should be bubbling gently and the tops of the fish and potatoes should be beautifully golden.
6. Garnish and Rest: Remove the dish from the oven. Let it rest on the counter for 5 minutes before serving. This allows the fish juices to redistribute. Garnish generously with the remaining fresh chopped parsley, thyme, and rosemary.
Chef’s Notes and Serving Suggestions
• Fish Selection: Cod is a fantastic, firm-flaky option. You can also use \bm{4} large Salmon fillets for a richer flavor, though the baking time may need to be slightly extended.
• Thickening the Sauce: If your sauce seems too thin after simmering, you can make a quick slurry of \bm{1} teaspoon of cornstarch mixed with \bm{1} tablespoon of cold water. Whisk this into the simmering sauce and cook for another minute until thickened.
• Herb Customization: The combination of fresh rosemary, thyme, and parsley works wonderfully. Feel free to substitute or add other herbs like fresh dill (a classic pairing with cod), chives, or tarragon.
• Serving: This is essentially a complete meal. Serve it immediately in the baking dish for a rustic presentation, or plate individually, ensuring each person gets a piece of fish, a generous portion of potatoes, and plenty of the delicious cream sauce spooned over the top. A side of lightly steamed green beans or asparagus would complete the dinner perfectly.
• Make-Ahead Tip: You can prepare the cream sauce up to one day in advance and store it in the refrigerator. Reheat gently before pouring over the fish and potatoes for the final bake. Do not pre-cut the potatoes or fish too far in advance.