Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce

Introduction

Looking for a delicious, comforting meal that’s both simple to prepare and full of flavor? This Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce is just the dish. The combination of flaky cod fillets, golden roasted Yukon potatoes, and a luscious cream sauce infused with rosemary and lemon creates a meal that feels both elegant and cozy. With just a handful of ingredients, you can transform simple cod into a restaurant-worthy dish perfect for any occasion.

Why This Recipe is Perfect for You

This recipe is perfect for seafood lovers looking to elevate their weeknight dinners. The roasted Yukon potatoes provide a tender, buttery base, while the cod fillets bake to perfection in a creamy, fragrant sauce with bright lemon and herby rosemary notes. Whether you’re serving it for a family dinner or hosting guests, this dish is both impressive and incredibly easy to make.

Ingredients

• 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
• 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 lemon juice (from 1 lemon)
• 2 teaspoons Dijon mustard
• ¼ teaspoon ground cayenne pepper
• 2 tablespoons capers, drained
• 1 pound cod fillet, cut into 4 pieces
• 2 tablespoons minced flat-leaf parsley (optional)

Directions

1. Preheat the Oven

Start by preheating your oven to 450°F (230°C) and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil to prevent sticking and enhance the flavor.

2. Roast the Potatoes

Toss the Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and black pepper. Spread the potatoes in a single layer in the prepared baking dish. Roast them for 20-25 minutes, or until they are tender and lightly golden. Roasting the potatoes first gives them a perfect texture that complements the creamy sauce.

3. Prepare the Sauce

While the potatoes roast, heat the remaining 2 tablespoons of olive oil and butter in a medium saucepan over medium heat. Add the chopped shallot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Make the Cream Sauce

Stir in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Prepare the Cod

Season the cod fillets with the remaining 1 teaspoon of salt. Remove the roasted potatoes from the oven and nestle the cod fillets among the potatoes in the baking dish. This allows the flavors from the roasted potatoes to infuse the fish.

6. Bake the Cod

Pour the prepared rosemary cream sauce over the cod and potatoes. Return the dish to the oven and bake for 10-15 minutes, or until the cod is flaky and cooked through. The sauce will infuse the fish and potatoes with its rich, creamy flavors while keeping the cod tender.

7. Serve

For an extra touch of flavor and color, sprinkle freshly chopped flat-leaf parsley over the top before serving. Serve the cod and potatoes warm, with extra sauce spooned over each serving for a rich, satisfying meal.

Kitchen Equipment Needed

• 8×8-inch baking dish
• Medium saucepan for making the sauce
• Sharp knife for chopping the shallot and garlic
• Large spoon for drizzling sauce

Tips and Shortcuts

• No Yukon Potatoes? You can substitute Yukon potatoes with red potatoes or fingerling potatoes for a similar creamy texture.
• Fish Swap: If you don’t have cod, feel free to use other firm white fish like haddock or halibut.
• Prep Ahead: You can make the sauce in advance and store it in the fridge. Simply reheat it gently on the stove before using it in the recipe.

Recipe Swaps and Variations

• Herb Substitutes: If you don’t have rosemary, you can swap it with thyme for a slightly different, yet equally delicious, flavor.
• Cream Swap: For a lighter option, use half-and-half instead of heavy cream.
• Spice it Up: If you like a little more heat, increase the cayenne pepper or add some crushed red pepper flakes to the sauce.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the cod and potatoes in the oven at 350°F (175°C) until heated through, or microwave individual servings for 1-2 minutes.

Food and Drink Pairings

This creamy and tangy Baked Cod with Yukon Potatoes pairs beautifully with a light, crisp white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, serve with a lemon-infused sparkling water or a refreshing iced tea.

On the side, a fresh green salad or steamed asparagus would complement the richness of the dish, adding a light and refreshing element.

Frequently Asked Questions (FAQ)

Q: Can I use frozen cod?
A: Yes! Just be sure to thaw the cod completely and pat it dry before cooking to ensure the sauce adheres and the fish bakes evenly.

Q: Can I make this dish dairy-free?
A: You can replace the cream with coconut cream or a dairy-free cream alternative. Use dairy-free butter in place of regular butter, and the dish will still be creamy and delicious!

Q: How do I know when the cod is done?
A: The cod is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce

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• Author: Mia Martinez
• Total Time: 50-55 minutes

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Description

Tender baked cod with Yukon potatoes in a creamy rosemary and lemon sauce. A flavorful, comforting dish perfect for any occasion.

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Ingredients

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

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 lemon juice (from 1 lemon)

2 teaspoons Dijon mustard

¼ teaspoon ground cayenne pepper

2 tablespoons capers, drained

1 pound cod fillet, cut into 4 pieces

2 tablespoons minced flat-leaf parsley (optional)

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Instructions

Preheat the Oven:

Preheat your oven to 450°F (230°C) and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.

Roast the Potatoes:

Toss the Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Arrange them in a single layer in the prepared baking dish and roast for 20-25 minutes, or until tender.

Prepare the Sauce:

In a medium saucepan, heat the remaining 2 tablespoons of olive oil and butter over medium heat. Add the chopped shallot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the Cream Sauce:

Stir in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 5 minutes until the sauce thickens slightly.

Prepare the Cod:

Season the cod fillets with the remaining 1 teaspoon of salt. Remove the potatoes from the oven and nestle the cod fillets among the potatoes in the baking dish.

Bake the Cod:

Pour the rosemary cream sauce over the cod and potatoes. Return the baking dish to the oven and bake for 10-15 minutes, or until the cod is flaky and cooked through.

Serve:

If desired, sprinkle with freshly chopped parsley before serving for added color and flavor. Serve the cod and potatoes warm with extra sauce spooned over the top.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 380 kcal per serving