Creamy Rosemary Caper Lingcod And Potatoes

Nothing says ‘fall’ quite like a cozy supper of oven-roasted lingcod and potatoes in a creamy rosemary caper sauce.

One of our new favourite one-pan wonders, this recipe is perfect for a laid-back weekend dinner or even meal prep. With the comforting flavours of buttery leeks, earthy Dijon mustard, and creamy herb sauce, the fork-tender vegetables work in harmony with the flaky texture of the fish. Serve alongside your choice of steamed green vegetables for a dinner with all of the flavour and none of the fuss.

Servings: 4-6 people

Prep Time: ~15 mins | Cook Time: ~1 hour

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 lb potatoes, cut into large chunks
• 2 tsp salt
• ¼ tsp freshly cracked black pepper
• 2 tablespoons salted butter, melted
• 1 large shallot, diced
• 3 cloves garlic, minced
• 1 leek, sliced
• 1 cup heavy cream
• ½ cup vegetable stock
• 2 sprigs fresh rosemary
• 1 tsp lemon zest
• Juice of 1 lemon
• 2 tsp Dijon mustard
• 2 tbsp capers, drained
• 1 portioned lingcod fillet (approx. 1lb), cut into 4 pieces
• Flat-leaf parsley, roughly chopped

Directions

1. Preheat the oven to 420°F with a rack in the center position. 
2. In a large baking dish or Dutch oven, add the potatoes and toss with the oil, 1 teaspoon of the salt, and the black pepper. Roast until tender, approximately 35 - 40 minutes.
3. Once the potatoes are fork-tender and golden on the outside, reduce the temperature to 400°F. Add the melted butter, cream, stock, lemon zest, lemon juice, and mustard, then gently mix to incorporate. Next, add the shallot, garlic, leek, capers and rosemary, stirring to coat in the sauce. Cover with foil or a lid (if you have one) and return to the oven for another 15 minutes, or until the sauce begins to thicken and the leeks have softened.
4. Remove the dish from the oven, then nestle the fish among the potatoes. Season each fillet with salt and pepper. Return to the oven and bake uncovered for another 8-10 minutes until the fish is cooked through and flakes easily.
5. Sprinkle with parsley, then serve and enjoy!

Notes

• Depending on how the sauce is progressing, you may choose to return the dish covered to the oven after adding the fish. This will help to steam the fish and further soften the leeks. If you would prefer a more golden finish, we recommend finishing the fish uncovered. 
• This recipe can be made with your choice of white fish or salmon!

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