This cozy, comforting dish brings together tender cod fillets, buttery Yukon gold potatoes, and a rich rosemary cream sauce with a zesty lemon twist. It’s a complete meal baked in one dish—perfect for an easy weeknight dinner that feels fancy without the fuss.
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 fresh lemon juice (about 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 chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Roast the Potatoes
Preheat the oven to 450°F and position a rack in the center.
Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper.
Spread them in the dish and roast for 20–25 minutes, until fork-tender and lightly golden.
Step 2: Make the Rosemary Cream Sauce
While the potatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat.
Add the shallot and sauté for about 5 minutes, until soft.
Stir in the garlic and cook for 1 minute, just until fragrant.
Pour in the cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers.
Bring to a gentle simmer over medium-high heat.
Lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 3: Bake the Fish
Season the cod with the remaining 1 teaspoon salt.
Remove the roasted potatoes from the oven.
Nestle the cod pieces among the potatoes, then pour the warm rosemary cream sauce evenly over the top.
Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
Step 4: Garnish and Serve
Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.
Nutrition Information
Yields: 4 servings
Serving Size: 1
- Calories: 653
- Total Fat: 45g
- Saturated Fat: 22g
- Cholesterol: 203mg
- Sodium: 1445mg
- Carbohydrates: 37g
- Fiber: 4g
- Sugars: 3g
- Protein: 30g
FAQs
Can I use a different potato?
Yes, red or russet potatoes work too—just expect a slightly different texture.
What if I want a lighter sauce?
Substitute heavy cream with half-and-half or whole milk for a lighter version. The sauce will be less rich but still delicious.
Can I swap the cod for another fish?
Absolutely! Haddock, halibut, or tilapia are all great options.
Can I use dried rosemary instead of fresh?
Yes—use ½ teaspoon dried rosemary in place of the fresh sprigs.
How will I know when the sauce is thick enough?
It should lightly coat the back of a spoon and feel velvety when stirred.
Can I make the sauce ahead?
Yes. Store it in the fridge, then reheat gently on the stove before baking.
What if I don’t have capers?
You can omit them or use chopped green olives for a similar briny touch.
Is dried parsley okay for garnish?
Yes—use 1 tablespoon dried parsley in place of fresh, or skip it altogether.
How should I store leftovers?
Store in an airtight container in the fridge for 2–3 days. Reheat gently on the stove or in the microwave.