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

A delightful dish featuring tender baked cod and Yukon potatoes in a creamy rosemary and lemon sauce, perfect for weeknight dinners or entertaining guests.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: Baked Cod, creamy lemon sauce, Easy Dinner, rosemary sauce, Yukon potatoes
Servings: 4 servings
Calories: 530kcal

Ingredients

Fish and Potatoes

  • 1 lb cod fillet, cut into 4 chunks
  • 1 lb Yukon gold potatoes, chopped

Creamy Sauce Ingredients

  • 1 cup heavy cream
  • 1/2 cup chicken or fish broth
  • 2 tbsp salted butter
  • 2 tbsp olive oil plus 1 tbsp for the baking dish
  • 2 tbsp capers, rinsed and drained
  • 2 tsp Dijon mustard
  • 2 sprigs rosemary
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 large shallot, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp cayenne pepper
  • 2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp chopped parsley (optional)

Instructions

Preparation

  • Preheat your oven to 450°F (230°C).
  • Lightly coat an 8×8-inch baking dish with 1 tbsp of olive oil.
  • In a medium bowl, toss the chopped Yukon gold potatoes with 1 tbsp of olive oil, 1 tsp of salt, and cracked black pepper.

Roasting

  • Spread the seasoned potatoes in the baking dish and bake for 20-25 minutes until tender and slightly golden brown.

Sautéing Aromatics

  • Heat 2 tbsp of olive oil and the salted butter in a pan over medium heat.
  • Add the chopped shallots and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic and cook for an additional minute.

Making the Sauce

  • Pour in the heavy cream and chicken or fish broth into the pan. Add rosemary, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Stir and simmer for 5 minutes.

Combining and Baking

  • Season the cod fillets with 1 tsp of kosher salt. Once the potatoes are roasted, nestle cod pieces over them.
  • Pour the creamy sauce evenly over the cod and potatoes.
  • Return to the oven and bake for an additional 10-15 minutes until the cod flakes easily with a fork.

Serving

  • If desired, sprinkle chopped parsley over the top before serving.
  • Spoon some of the sauce over each serving and enjoy your meal!

Notes

For added flavor, marinate the cod in the lemon juice, salt, rosemary, and mustard mixture for 30 minutes prior to cooking. Substitute half of the heavy cream with Greek yogurt for a lighter option.