Description
Creamy baked cod with potatoes delivers comfort straight from coastal kitchens to your dinner table. Tender fish nestled with crispy potato slices makes this simple seafood classic a weeknight winner that brings Mediterranean warmth to your plate.
Ingredients
Scale
Main Ingredients:
- 1 lb cod fillet, cut into 4 pieces
- 1 lb Yukon gold potatoes, cut into 1-inch pieces
Supporting Ingredients:
- 1 cup heavy cream
- ½ cup chicken or fish stock
- 2 tablespoons salted butter
Seasonings and Aromatics:
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
- 2 tablespoons minced flat leaf parsley (optional, for garnish)
Instructions
- Crank your oven to a searing 450°F and coat an 8×8-inch baking dish with 1 tablespoon olive oil.
- Toss your potato chunks with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread them across the dish and roast for 20-25 minutes until golden and fork-tender.
- Melt remaining olive oil and butter in a saucepan over medium heat. Add chopped shallot and sauté for 5 minutes until softened.
- Drop minced garlic into the pan and cook for 1 minute, releasing its aromatic essence.
- Pour in 1 cup heavy cream, ½ cup stock, fresh rosemary sprigs, lemon zest, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, ¼ teaspoon cayenne, and 2 tablespoons drained capers.
- Simmer the sauce for 5 minutes, allowing it to thicken slightly and meld flavors.
- Sprinkle your cod fillets with remaining 1 teaspoon salt.
- Nestle cod pieces directly into the roasted potatoes. Drizzle entire sauce evenly over the fish.
- Bake uncovered for 10-15 minutes until cod easily flakes with a fork.
- Let the dish rest for a few minutes, then garnish with minced parsley if desired and serve piping hot.
Notes
- Always check cod’s doneness by gently pressing – if it flakes easily and appears opaque white, it’s perfectly cooked.
- Fresh rosemary makes a big difference, but dried works in a pinch – just use half the recommended amount.
- For a lighter version, substitute half-and-half or whole milk for heavy cream and use less butter.
- Choose thick cod fillets for best texture, ensuring even cooking and preventing dryness.
- Prep Time: 10 minutes
- Cook Time: 40-46 minutes
- Category: Baked
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 80 mg