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Tender baked cod with Yukon potatoes in creamy rosemary and lemon sauce
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Baked Cod with Yukon Potatoes

A comforting meal featuring flaky cod and creamy Yukon potatoes smothered in a rich rosemary and lemon sauce.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Baked Cod, Creamy Sauce, Lemon, Rosemary, Yukon Potatoes
Servings: 4 servings
Calories: 550kcal

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.

Notes

For variations, fresh herbs like thyme or dill can be substituted, or other vegetables can be added for nutrition. Leftovers can be stored in an airtight container for up to three days.