Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce
Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce offers a delightful way to enjoy a nourishing meal that’s both flavorful and satisfying. This dish is a perfect blend of flaky cod, hearty Yukon gold potatoes, and a rich, creamy sauce that bursts with the refreshing zest of lemon and the aromatic warmth of rosemary. It’s the kind of recipe that fills your kitchen with enticing aromas and warms the heart on any occasion. Simple enough for weeknight dinners yet sophisticated enough to impress guests, this meal is a must-try for anyone looking for a quick and family-friendly dish.
With this step-by-step recipe, you’ll discover the joy of preparing a delicious meal that showcases wholesome ingredients and minimal fuss. Perfect for busy weeknights or laid-back weekends, let’s dive into why you’ll love making this dish.
Why You’ll Love This Recipe
Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce is not just a meal; it’s an experience. Here are a few reasons this recipe is bound to become a staple in your culinary repertoire:
- Easy Preparation: With straightforward steps and common ingredients, this dish comes together quickly, making it perfect for any home cook, from beginners to seasoned chefs.
- Quick Cooking: With a total cook time of about 40 minutes, you can serve a delicious, wholesome meal in no time.
- Crowd-Pleaser: The combination of tender cod and creamy potatoes will appeal to family members of all ages, satisfying both seafood lovers and those who prefer heartier options.
- Comforting and Nourishing: Creamy, savory, and aromatic, it’s the ultimate comfort food that feels like a warm hug on a plate.
Let’s gather the ingredients and get started on this delightful dish!
Ingredients
For this scrumptious recipe, you will need the following:
- 1 lb cod fillet: Tender and flaky, cod is the star of this dish.
- 1 lb Yukon gold potatoes: Creamy and buttery, they provide a wonderful base.
- 1 cup heavy cream: This adds a luscious richness to the sauce.
- 1/2 cup chicken or fish broth: Enhances flavor without overpowering the dish.
- 2 tbsp salted butter: For sautéing shallots and adding depth of flavor.
- 2 tbsp olive oil, plus 1 tbsp for the baking dish: Provides great flavor and helps in roasting the potatoes.
- 2 tbsp capers, rinsed and drained: Adds a tangy punch that brightens the sauce.
- 2 tsp Dijon mustard: A hint of spice that complements the creamy sauce.
- 2 rosemary sprigs: Infuses the dish with aromatic herbal notes.
- 2 tbsp lemon juice and 1 tsp lemon zest: Brightens the flavor profile and adds freshness.
- 1 large shallot, chopped: A sweeter, more subtle alternative to regular onion.
- 3 garlic cloves, minced: Offers a fragrant kick that enhances the overall taste.
- 1/4 tsp cayenne pepper: Adds warmth without overwhelming the dish.
- 2 tsp kosher salt and 1/4 tsp cracked black pepper: Essential for seasoning and enhancing flavors.
- 2 tbsp chopped parsley (optional): Freshness to sprinkle on top before serving.
Each ingredient contributes to the overall flavor, making every bite a delicious combination of creamy, buttery, and savory notes.
Step-by-Step Directions
Step 1: Preheat the Oven
Begin by preheating your oven to 450°F (230°C). This high temperature will create a beautiful, oven-roasted finish for the potatoes and cod.
Step 2: Prepare the Baking Dish
Lightly coat an 8×8-inch baking dish with 1 tbsp olive oil, ensuring it’s evenly distributed to prevent sticking.
Step 3: Roast the Potatoes
In a mixing bowl, toss the Yukon gold potatoes with 1 tbsp olive oil, 1 tsp kosher salt, and black pepper to taste. Spread them in an even layer in the prepared baking dish and roast for about 20–25 minutes, until golden and tender.
Step 4: Sauté the Aromatics
Meanwhile, in a skillet, heat 2 tbsp olive oil and 2 tbsp salted butter over medium heat. Add the chopped shallots and sauté for about 5 minutes, until they start to turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 5: Prepare the Creamy Sauce
Lower the heat slightly and add the heavy cream, broth, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers to the skillet. Let this mixture simmer for about 5 minutes, allowing the flavors to meld beautifully.
Step 6: Add Cod to the Dish
Season the cod fillet chunks with 1 tsp kosher salt. Nestle these pieces over the roasted potatoes in the baking dish.
Step 7: Combine and Bake
Pour the creamy sauce evenly over the cod and potatoes. Bake the dish in the preheated oven for 10–15 minutes, or until the cod flakes easily with a fork and is cooked through.
Step 8: Garnish and Serve
Once baked, remove from the oven and sprinkle with chopped parsley if desired. Serve hot and enjoy the delightful flavors!
Tips & Tricks
To enhance your cooking experience and elevate this dish further, here are some tips:
- Fresh Herbs: If rosemary isn’t your favorite, feel free to substitute it with thyme or dill for a different flavor profile.
- Add Veggies: Consider adding some chopped spinach or asparagus to the dish for added color and nutrition.
- Make Ahead: You can prepare the creamy sauce a day before and store it in the refrigerator for quick assembly when you’re ready to bake.
Serving Suggestions & Pairings
Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce can be served as a hearty main course. Complement it with a fresh green salad, steamed vegetables, or crusty whole-grain bread to soak up the delicious sauce. It’s an excellent dish for family gatherings, casual dinner parties, or even a cozy weeknight dinner at home.
Nutritional Information
This recipe yields approximately four servings. Below are the estimated nutritional values per serving:
- Calories: 550
- Protein: 34g
- Carbohydrates: 34g
- Fat: 30g
- Fiber: 3g
This meal balances hearty ingredients with rich flavors, making it a nourishing option for both weekday dinners and special occasions.
Storing Tips & Variations
If you have leftovers, here’s how to store and reheat your delicious meal:
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the baked dish for up to a month. Just ensure it’s in a freezer-safe container.
- Reheating: For the best taste, reheat gently in the oven at 350°F (175°C) until warmed through to maintain the integrity of the fish and sauce.
Variations
- Swap cod for other white fish like tilapia or haddock.
- Use sweet potatoes instead of Yukon gold for a different flavor and added nutrients.
- Modify the sauce by experimenting with different herbs, like basil, to add another dimension.
Conclusion
Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce is waiting for you to give it a try! With its mouthwatering flavors and straightforward preparation, this dish is perfect for any occasion. Don’t forget to share your experience with this recipe and let us know how your creation turned out!
FAQs
1. Can I use frozen cod for this recipe?
Yes, frozen cod can work well, but be sure to thaw it completely before using it in the recipe for even cooking.
2. What can I use instead of heavy cream?
If you’re looking for a lighter version, you can substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
3. Is this dish suitable for meal prep?
Absolutely! You can prepare the components ahead of time and assemble them fresh when you’re ready to bake.
4. How do I know when the cod is cooked through?
The cod will be opaque and should flake easily with a fork. A food thermometer can also help, ensuring it reaches an internal temperature of 145°F (63°C).
5. Can I add other vegetables to this dish?
Certainly! Feel free to customize by adding vegetables like asparagus, zucchini, or bell peppers for additional flavor and nutrition.
Now, roll up your sleeves and get cooking! This dish is sure to become a cherished part of your recipe collection.
Baked Cod with Yukon Potatoes
Ingredients
Main Ingredients
- 1 lb cod fillet Tender and flaky, cod is the star of this dish.
- 1 lb Yukon gold potatoes Creamy and buttery, they provide a wonderful base.
- 1 cup heavy cream This adds a luscious richness to the sauce.
- 1/2 cup chicken or fish broth Enhances flavor without overpowering the dish.
- 2 tbsp salted butter For sautéing shallots and adding depth of flavor.
- 2 tbsp olive oil Provides great flavor and helps in roasting the potatoes.
- 1 tbsp olive oil For coating the baking dish.
Flavoring Ingredients
- 2 tbsp capers Rinsed and drained, adds a tangy punch.
- 2 tsp Dijon mustard A hint of spice that complements the creamy sauce.
- 2 sprigs rosemary Infuses the dish with aromatic herbal notes.
- 2 tbsp lemon juice Brightens the flavor profile.
- 1 tsp lemon zest Adds freshness.
Aromatics
- 1 large shallot Chopped, a sweeter alternative to regular onion.
- 3 cloves garlic Minced for a fragrant kick.
- 1/4 tsp cayenne pepper Adds warmth without overwhelming the dish.
- 2 tsp kosher salt Essential for seasoning.
- 1/4 tsp cracked black pepper For enhancing flavors.
- 2 tbsp chopped parsley Optional for garnish.
Instructions
Preparation
- Preheat the oven to 450°F (230°C).
- Lightly coat an 8x8-inch baking dish with 1 tbsp olive oil.
- Toss the Yukon gold potatoes with 1 tbsp olive oil, 1 tsp kosher salt, and black pepper. Spread evenly in the baking dish and roast for about 20–25 minutes.
Cooking
- In a skillet, heat 2 tbsp olive oil and 2 tbsp salted butter over medium heat. Sauté the shallots for about 5 minutes, then add garlic and cook for an additional minute.
- Add the heavy cream, broth, rosemary, lemon zest, lemon juice, Dijon mustard, cayenne, and capers to the skillet. Simmer for about 5 minutes.
- Season the cod fillet with 1 tsp kosher salt. Place over the roasted potatoes.
- Pour the creamy sauce over the cod and potatoes. Bake for 10–15 minutes, or until the cod flakes easily with a fork.
Serving
- Sprinkle with chopped parsley if desired and serve hot.