Tender Baked Cod and Yukon Potatoes
This delightful recipe marries the juicy, flaky texture of cod with a creamy rosemary and lemon sauce, perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 lb cod fillet, cut into 4 chunks
- 1 lb Yukon gold potatoes, chopped into bite-sized pieces
- 1 cup heavy cream rich and velvety
- 1/2 cup chicken or fish broth providing depth of flavor
- 2 tbsp salted butter adding richness
- 2 tbsp olive oil plus 1 tbsp for the baking dish
- 2 tbsp capers, rinsed and drained for a briny burst
- 2 tsp Dijon mustard for added tanginess
- 2 sprigs rosemary fragrant and fresh
- 2 tbsp lemon juice brightening the dish
- 1 tsp lemon zest enhancing the citrusy aroma
- 1 large shallot, chopped finely for sweetness
- 3 cloves garlic, minced for robust flavor
- 1/4 tsp cayenne pepper adding a hint of heat
- 2 tsp kosher salt seasoning the dish perfectly
- 1/4 tsp cracked black pepper for a slight kick
- 2 tbsp chopped parsley optional, for garnish and freshness
Instructions
Preparation
- Preheat your oven to 450°F (230°C).
- Lightly coat an 8×8-inch baking dish with 1 tbsp of olive oil.
Roasting Potatoes
- Toss the chopped Yukon gold potatoes with 1 tbsp of olive oil, 1 tsp of salt, and black pepper.
- Spread them evenly in the prepared baking dish and roast in the oven for 20–25 minutes, or until fork-tender.
Making the Creamy Sauce
- In a large pan over medium heat, heat 2 tbsp of olive oil and 2 tbsp of salted butter.
- Add the shallots and sauté for 5 minutes until translucent.
- Next, add the minced garlic and cook for an additional 1 minute until fragrant.
Simmering the Sauce
- Stir in the heavy cream, broth, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers.
- Allow the sauce to simmer for 5 minutes, letting the flavors meld.
Baking the Dish
- Season the cod fillets with 1 tsp of salt.
- Nestle the seasoned cod pieces over the roasted potatoes in the baking dish, ensuring they are evenly spaced.
- Pour the creamy rosemary and lemon sauce evenly over the cod and potatoes.
- Return the dish to the oven and bake for an additional 10–15 minutes, or until the cod flakes easily with a fork.
Serving
- Once cooked, sprinkle with chopped parsley if desired and spoon sauce generously over each serving.
- Serve hot for a comforting meal.
Notes
Consider marinating the cod in lemon juice and herbs for deeper flavor. Customize the sauce with white wine for complexity or add vegetables like spinach or asparagus for nutrition.