Tender Baked Cod and Yukon Potatoes
A comforting dish combining flaky cod and buttery Yukon gold potatoes in a creamy rosemary and lemon sauce that's perfect for any occasion.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 lb cod fillet, cut into 4 chunks Fresh, flaky fish offering mild flavor that absorbs the sauce.
- 1 lb Yukon gold potatoes, chopped These buttery potatoes are tender and slightly sweet.
- 1 cup heavy cream Adds richness and a velvety texture.
- 1/2 cup chicken or fish broth Deepens flavor and provides a savory backdrop.
- 2 tbsp salted butter Enriches the sauce and complements the fish.
- 2 tbsp olive oil Healthy fat for roasting.
- 1 tbsp olive oil for the baking dish Prevents sticking and adds flavor.
- 2 tbsp capers, rinsed and drained Adds briny flavor complexity.
- 2 tsp Dijon mustard Enhances flavor profile.
- 2 sprigs rosemary Adds fragrant aroma.
- 2 tbsp lemon juice Brightens flavor.
- 1 tsp lemon zest Adds a citrusy zing.
- 1 large shallot, chopped Deepens aromatic qualities.
- 3 cloves garlic, minced Adds warmth and richness.
- 1/4 tsp cayenne pepper Adds subtle heat.
- 2 tsp kosher salt Enhances flavor.
- 1/4 tsp cracked black pepper Adds spice.
- 2 tbsp chopped parsley (optional) Adds color to the dish.
Instructions
Preparation
- Preheat your oven to 450°F (230°C). Lightly coat an 8×8-inch baking dish with 1 tablespoon of olive oil.
- In a mixing bowl, toss the chopped Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon of salt, and black pepper to taste. Spread them out in the prepared baking dish and bake for 20–25 minutes or until they are tender and slightly golden.
Cooking the Sauce
- While the potatoes are baking, heat 2 tablespoons of olive oil and the butter in a large skillet over medium heat. Add the chopped shallots and sauté them for about 5 minutes until soft and translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Reduce the heat to low and stir in the heavy cream, chicken broth, rosemary, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Let the mixture simmer for about 5 minutes.
Assembling and Baking
- Season the cod fillet chunks with 1 teaspoon of salt. Once the potatoes are done, nestle the cod pieces over the roasted potatoes.
- Pour the creamy 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
- If desired, sprinkle with fresh parsley. Serve hot, spoiling the delightful sauce over each serving.
Notes
For added flavor, consider adding thyme or dill. Ensure even cooking by having cod pieces of uniform size. For extra creaminess, you can include cream cheese in the sauce. For variations, try adding seasonal vegetables or different types of fish.