Cod and Potatoes in Rosemary Cream Sauce

miarecipes.meevor.com

Tiffany Passmore

subheading: SCALE 1X 2X 3X:

3 tablespoons extra-virgin olive oil

1 pound Yukon gold potatoes, cut into 1-inch pieces

2 teaspoons kosher salt, divided

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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