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Tender Baked Cod and Yukon Potatoes

A quick, easy, and delicious dish featuring tender cod and Yukon potatoes in a creamy rosemary and lemon sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cod and Potatoes
  • 4 pieces fresh cod fillets (about 6 ounces each) Substitute with any white fish like tilapia or haddock if needed.
  • 4 pieces Yukon gold potatoes, sliced into thin rounds
  • Salt and pepper, to taste
  • Olive oil, for drizzling
For the Creamy Rosemary and Lemon Sauce
  • 1 cup heavy cream Can be substituted with half-and-half or a non-dairy alternative.
  • 1 tablespoon fresh rosemary, finely chopped Or 1 teaspoon dried rosemary.
  • 1 Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • A pinch of red pepper flakes (optional) For a little kick.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the sliced Yukon potatoes with olive oil, salt, and pepper. Spread them evenly on a baking dish or large baking sheet.
Baking Potatoes
  1. Bake the potatoes in the oven for about 20 minutes, until golden and slightly crispy.
Making the Sauce
  1. In a saucepan over medium heat, combine heavy cream, rosemary, lemon juice, zest, minced garlic, Dijon mustard, and red pepper flakes. Bring to a gentle simmer and stir occasionally until slightly thickened, about 5 minutes.
Baking Cod
  1. After 20 minutes, remove potatoes from the oven and place cod fillets on top. Pour the creamy sauce over the cod and potatoes, and sprinkle with salt and pepper.
  2. Return to the oven and bake for an additional 15-20 minutes, until the cod is opaque and flakes easily with a fork.
Serving
  1. Garnish with extra rosemary or lemon zest if desired. Serve with a crisp green salad and a chilled glass of white wine.

Notes

Make ahead by preparing up to baking and covering the dish. Store in the fridge for up to a day. Reheat gently. Substitute rosemary with thyme or parsley if preferred.