Go Back
Tender baked cod with Yukon potatoes in creamy rosemary and lemon sauce
Print Recipe

Tender Baked Cod and Yukon Potatoes

A delightful dish that combines tender cod fillets and Yukon gold potatoes in a creamy rosemary and lemon sauce, perfect for easy weeknight dinners or special gatherings.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Keyword: Baked Cod, Creamy Sauce, Lemon, Rosemary, Yukon Potatoes
Servings: 4 servings
Calories: 450kcal

Ingredients

For the potatoes

  • 1 lb Yukon gold potatoes, chopped into bite-sized pieces

For the cod

  • 1 lb cod fillet, cut into 4 chunks Fresh or thawed if frozen
  • 1 cup heavy cream For a rich, creamy texture
  • 1/2 cup chicken or fish broth Enhances flavor profile
  • 2 tbsp salted butter For richness
  • 2 tbsp olive oil Plus an extra 1 tablespoon to coat the baking dish
  • 2 tbsp capers, rinsed and drained Adds a briny punch
  • 2 tsp Dijon mustard Brings a subtle tang
  • 2 sprigs rosemary, fresh For aromatic depth
  • 2 tbsp lemon juice Brightens flavors
  • 1 tsp lemon zest Amplifies citrus notes
  • 1 large shallot, chopped Provides mild onion flavor
  • 3 cloves garlic, minced For aromatic goodness
  • 1/4 tsp cayenne pepper Adds gentle warmth
  • 2 tsp kosher salt To season the dish
  • 1/4 tsp cracked black pepper For additional flavor
  • 2 tbsp chopped parsley (optional) For a fresh garnish

Instructions

Preparation

  • Preheat your oven to 450°F (230°C).
  • Lightly coat an 8x8-inch baking dish with 1 tablespoon of olive oil.
  • In a mixing bowl, toss the chopped Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon of salt, and black pepper to taste.
  • Spread the potatoes evenly in the prepared baking dish and bake for 20–25 minutes or until tender.

Sauce Preparation

  • Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large pan over medium heat.
  • Add the chopped shallots and sauté for about 5 minutes until they turn translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the heavy cream, broth, rosemary, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and rinsed capers to the pan.
  • Let the mixture simmer gently for 5 minutes.

Assembly and Baking

  • Sprinkle the cod fillets with 1 teaspoon of kosher salt, ensuring both sides are seasoned evenly.
  • Once the potatoes are ready, gently nestle the seasoned cod pieces over them in the baking dish.
  • Pour the creamy sauce evenly over the fish and potatoes.
  • Return the baking dish to the oven and bake for another 10–15 minutes until the cod flakes easily with a fork.

Garnish and Serve

  • Sprinkle with freshly chopped parsley if desired and serve hot, spooning the creamy sauce generously over each serving.

Notes

For additional depth, add a splash of white wine to the sauce, or sprinkle Parmesan cheese before baking. For spice, increase cayenne pepper. Substitute fresh herbs as desired.