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

This Tender Baked Cod and Yukon Potatoes dish elevates a simple seafood dinner into a flavorful, comforting experience. Tender cod fillets bake alongside golden Yukon potatoes in a luscious, creamy rosemary and lemon sauce, offering a perfect balance of richness, brightness, and herbaceous aroma. The combination of garlic, shallots, Dijon mustard, and capers adds depth and a hint of tang, making this a dish that’s both elegant and approachable.

Ideal for weeknight dinners or special occasions, this recipe delivers restaurant-quality flavor with minimal fuss, providing a healthy, protein-packed meal that is sure to impress family and guests alike.

Ingredients

Proteins:

• 1 pound cod fillet, cut into 4 pieces

Vegetables & Aromatics:

• 1 pound Yukon gold potatoes, cut into 1-inch pieces
• 1 large shallot, chopped
• 3 cloves garlic, minced

Dairy & Fats:

• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons salted butter
• 1 cup heavy cream

Liquids & Seasonings:

• ½ cup chicken or fish stock
• 2 teaspoons kosher salt, divided
• ¼ teaspoon freshly cracked black pepper
• 2 sprigs fresh rosemary
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice (from 1 lemon)
• 2 teaspoons Dijon mustard
• ¼ teaspoon ground cayenne pepper

Extras & Garnish:

• 2 tablespoons capers, drained
• 2 tablespoons minced flat-leaf parsley (optional)

Step-by-Step Instructions

1. Prepare and Roast Potatoes

1. Preheat the oven to 400°F (200°C).
2. Toss Yukon potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and a pinch of black pepper.
3. Spread evenly on a baking sheet and roast for 20–25 minutes, until tender and golden, stirring halfway through.

2. Sauté Aromatics

1. While the potatoes roast, heat 1 tablespoon olive oil and butter in a medium skillet over medium heat.
2. Add chopped shallot and minced garlic. Sauté for 2–3 minutes until fragrant and translucent.

3. Make the Creamy Rosemary Lemon Sauce

1. Pour in heavy cream and chicken or fish stock, stirring to combine.
2. Add rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and the remaining 1 teaspoon salt.
3. Bring the sauce to a gentle simmer and cook for 3–5 minutes until slightly thickened, stirring occasionally.
4. Remove rosemary sprigs before serving.

4. Bake the Cod

1. Reduce oven temperature to 375°F (190°C).
2. Arrange cod fillets in a lightly greased baking dish and season with a pinch of salt and pepper.
3. Pour the creamy rosemary-lemon sauce over the fillets, adding roasted potatoes around the fish.
4. Bake for 12–15 minutes, until cod is opaque and flakes easily with a fork.

5. Finish and Garnish

1. Stir in capers gently.
2. Sprinkle minced parsley over the top if desired.
3. Serve immediately with extra sauce spooned over the fish and potatoes.

Tips, Variations, and Storage

• Fish Variations: Halibut, tilapia, or sea bass can replace cod.
• Potato Options: Baby red potatoes or fingerlings work well if Yukon golds aren’t available.
• Herb Swaps: Fresh thyme or tarragon can be used instead of rosemary for a different flavor profile.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the fish.

Pairings

• Sides: Steamed green beans, roasted asparagus, or a fresh arugula salad.
• Optional Extras: Serve with lemon wedges for extra brightness or a drizzle of extra-virgin olive oil for richness.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Cuisine: American / Seafood