Description

This cozy, comforting recipe features tender cod fillets baked with buttery Yukon gold potatoes in a rich rosemary cream sauce enhanced by zesty lemon and capers. Perfect for an easy yet elegant weeknight dinner, this one-dish meal combines roasting and baking techniques to create a flavorful, creamy, and satisfying seafood entrée.

Ingredients

Scale

Potatoes

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 cracked black pepper

Rosemary Cream Sauce

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

Fish

1 pound cod fillet, cut into 4 pieces
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Roast the Potatoes: Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil. Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the dish and roast for 20 to 25 minutes until the potatoes are fork-tender and lightly golden.
Make the Rosemary Cream Sauce: While the potatoes roast, melt the butter together with 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream, chicken or fish stock, fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and drained capers. Bring the mixture to a gentle simmer over medium-high heat, then lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and becomes velvety.
Bake the Fish: Season the cod pieces with the remaining 1 teaspoon kosher salt. Remove the roasted potatoes from the oven. Nestle the cod pieces evenly among the potatoes in the baking dish. Pour the warm rosemary cream sauce evenly over the fish and potatoes. Return the dish to the oven and bake uncovered for 10 to 15 minutes, or until the cod flakes easily with a fork.
Garnish and Serve: Once baked, optionally sprinkle the dish with fresh chopped parsley for a burst of color and fresh flavor. Serve hot and enjoy the creamy, citrusy comfort in every bite.

Notes

Red or russet potatoes can be used instead of Yukon gold, though texture may vary slightly.
For a lighter sauce, substitute heavy cream with half-and-half or whole milk.
Haddock, halibut, or tilapia can be swapped in place of cod.
If fresh rosemary is unavailable, use ½ teaspoon dried rosemary.
The sauce is ready when it lightly coats the back of a spoon and feels velvety.
Sauce can be made ahead, refrigerated, and gently reheated before baking.
Capers can be omitted or substituted with chopped green olives for a similar briny taste.
Dried parsley can be used as a garnish if fresh is unavailable, about 1 tablespoon.
Store any leftovers in an airtight container in the refrigerator for 2 to 3 days and reheat gently on the stove or microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: cod recipe, baked cod, creamy rosemary sauce, cod and potatoes, easy fish dinner, one dish meal, seafood bake, lemon cod recipe