Description
A delicious and creamy baked cod recipe featuring tender roasted Yukon gold potatoes in a fragrant rosemary cream sauce with lemon, capers, and Dijon mustard. This comforting seafood dish combines rich flavors with simple ingredients, perfect for a satisfying dinner for four.
Ingredients
Units
Scale
Potatoes & Seasoning
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil (divided)
Rosemary Cream Sauce
- 2 tablespoons salted butter
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
Fish & Garnish
- 1 pound cod fillet, cut into 4 pieces
- 1 teaspoon kosher salt (for seasoning fish)
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 450°F and position the rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil to prevent sticking.
- Roast Potatoes: Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the greased baking dish and roast in the oven until tender, about 25 minutes.
- Make Rosemary Cream Sauce: While potatoes roast, heat butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add chopped shallot and cook while stirring until tender, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Add Sauce Ingredients: Stir in heavy cream, chicken or fish stock, fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase heat to medium-high and bring to a simmer, then reduce to medium-low and cook until sauce thickens slightly, about 5 minutes.
- Season Cod: Sprinkle cod fillets evenly with the remaining 1 teaspoon kosher salt for seasoning.
- Combine and Bake: Remove potatoes from oven, nestle cod fillets gently among the potatoes, then pour the rosemary cream sauce over the top. Return the dish uncovered to the oven and bake until the cod is flaky and cooked through, about 15 minutes.
- Garnish and Serve: Remove from oven and sprinkle minced flat leaf parsley over the top if desired. Serve immediately for a warm and flavorful meal.
Notes
- You can substitute chicken stock with vegetable stock for a pescatarian variation.
- Using fresh rosemary is key for aromatic flavor; dry rosemary can be used but use half the amount.
- If you prefer a spicier kick, increase cayenne pepper slightly to taste.
- The cream sauce can be prepared a day ahead and gently reheated before baking.
- To make this dish dairy-free, substitute heavy cream with coconut cream and butter with olive oil.
- Ensure the cod fillets are even in size for uniform cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
