This comforting and elegant one-dish meal combines flaky cod fillets, tender Yukon gold potatoes, and a luscious rosemary cream sauce with a bright lemon twist. It’s an effortless yet impressive dinner that’s perfect for busy weeknights or special occasions alike.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt, divided
- ¼ teaspoon freshly ground 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 fresh lemon juice (about 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 chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Roast the Potatoes
Preheat your oven to 450°F (230°C) and place a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread them evenly in the dish and roast for 20–25 minutes until golden and fork-tender.
Step 2: Prepare the Rosemary Cream Sauce
While the potatoes roast, melt the butter together with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and cook for about 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Pour in the heavy cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 3: Bake the Cod
Season the cod fillets with the remaining 1 teaspoon salt. Remove the potatoes from the oven and nestle the cod pieces among them. Pour the warm rosemary cream sauce evenly over the fish and potatoes.
Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
Step 4: Garnish and Serve
If desired, sprinkle with fresh parsley. Serve warm and enjoy the creamy, citrus-infused comfort of this hearty meal.
Nutrition (per serving)
Calories: 653
Total Fat: 45g
Saturated Fat: 22g
Cholesterol: 203mg
Sodium: 1445mg
Carbohydrates: 37g
Fiber: 4g
Sugars: 3g
Protein: 30g
FAQs
- Can I use other potatoes?
Yes, red or russet potatoes work well, though textures may vary. - How can I lighten the sauce?
Swap heavy cream for half-and-half or whole milk for a lighter but still tasty sauce. - Can I use a different fish?
Absolutely! Haddock, halibut, or tilapia are great alternatives. - Can dried rosemary be used?
Yes, substitute ½ teaspoon dried rosemary for fresh sprigs. - How do I know when the sauce is ready?
It should lightly coat the back of a spoon and have a smooth, velvety texture. - Can I prepare the sauce in advance?
Yes, refrigerate the sauce and gently reheat before baking. - What if I don’t have capers?
You can omit them or replace with chopped green olives for a similar briny flavor. - Is dried parsley okay for garnish?
Yes, 1 tablespoon dried parsley works fine, or feel free to skip. - How to store leftovers?
Keep leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stove or microwave.
This cod and potatoes bake is a deliciously creamy, flavorful meal that’s easy to prepare and perfect for any night of the week. Enjoy the cozy flavors with minimal effort!
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