Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce 🐟🥔
Comfort food done right—flaky cod, golden potatoes, and a rich, lemony sauce all baked to perfection.
Ingredients
1 lb cod fillet, cut into 4 pieces
1 lb Yukon gold potatoes, chopped
1 cup heavy cream
½ cup chicken or fish stock
2 tbsp salted butter
2 tbsp extra-virgin olive oil (plus 1 tbsp for baking dish)
2 tbsp capers, drained
2 tsp Dijon mustard
2 sprigs rosemary
2 tbsp lemon juice
1 tsp lemon zest
1 large shallot, chopped
3 garlic cloves, minced
¼ tsp ground cayenne
2 tsp kosher salt
¼ tsp cracked black pepper
2 tbsp chopped parsley (optional)
Instructions
Prep oven & dish:
Heat oven to 450°F (230°C). Lightly oil an 8×8-inch baking dish.
Roast potatoes:
Mix potatoes with 1 tbsp olive oil, 1 tsp salt, and pepper. Bake for 20–25 minutes until soft.
Start sauce:
In a pan, warm 2 tbsp olive oil and butter. Sauté shallots for 5 mins, then garlic for 1 min.
Simmer cream sauce:
Add cream, stock, rosemary, lemon zest and juice, mustard, cayenne, and capers. Simmer 5 mins.
Add cod:
Season cod with 1 tsp salt. Add to baking dish with potatoes.
Bake with sauce:
Pour sauce over everything. Bake for 10–15 mins until cod is tender and flakes easily.
Serve:
Top with parsley if using. Spoon extra sauce on top and serve warm.