Tender Baked Cod and Yukon Potatoes

A delightful dish that combines tender cod and Yukon gold potatoes in a creamy rosemary and lemon sauce, perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

For the main dish

4 pieces cod fillets (about 6 ounces each) You can substitute with tilapia or haddock.
4 medium Yukon gold potatoes, sliced thinly
1 tablespoon olive oil
to taste salt and pepper
1 cup heavy cream Can substitute with half-and-half or coconut cream.
2 tablespoons fresh rosemary, chopped
1 piece lemon, zested and juiced
2 cloves garlic, minced
Fresh parsley for garnish (optional)

Preparation

Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the sliced Yukon potatoes with olive oil, salt, and pepper until evenly coated.
Layer the potatoes at the bottom of a greased baking dish.
In a separate bowl, whisk together the heavy cream, chopped rosemary, lemon juice, and lemon zest. Add the minced garlic.
Place the cod fillets on top of the potato layer, season with salt and pepper, then pour the creamy rosemary sauce over everything.

Baking

Pop the dish in the preheated oven and bake for about 25-30 minutes, or until the cod is opaque and flakes easily with a fork.

Serving

Once done, sprinkle fresh parsley on top and serve straight from the baking dish.

This dish is fantastic for meal prep. Leftovers can be stored in airtight containers for up to three days. Reheat gently.