Introduction

This baked cod with lemon and garlic is a comforting, flavorful dish perfect for a weeknight dinner. Tender cod fillets are paired with roasted Yukon gold potatoes and a creamy rosemary sauce, delivering a satisfying meal that’s both elegant and easy to prepare.

A white plate shows a single thick piece of cooked white fish with a golden brown sear on top, covered with a creamy light beige sauce sprinkled with green herbs like rosemary and black pepper. Around the fish, there are several pieces of roasted small yellow potatoes cut into wedges with a browned, slightly crispy texture. The sauce pools slightly around the fish and potatoes, mixing with some scattered herbs, creating a smooth, rich appearance. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil
1 pound Yukon gold potatoes, cut into 1-inch pieces
2 teaspoons kosher salt
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 lemon juice (from 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 minced flat-leaf parsley (optional)

Instructions

Step 1: Preheat your oven to 450°F (232°C) and grease an 8×8-inch baking dish with 1 tablespoon of olive oil. Toss the Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and black pepper. Spread them in a single layer in the baking dish and roast for 20-25 minutes, until golden and tender.
Step 2: While the potatoes are roasting, heat the butter and remaining olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook for 5 minutes until soft. Stir in the minced garlic and cook for another minute. Add the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase the heat to medium-high and bring to a simmer. Reduce heat to medium-low and let the sauce thicken for about 5 minutes, stirring occasionally.
Step 3: Sprinkle the cod fillets evenly with the remaining teaspoon of salt. Once the potatoes are done roasting, remove them from the oven and nestle the cod pieces among the potatoes. Pour the creamy rosemary sauce over the cod and potatoes, ensuring the fillets are well coated.
Step 4: Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cod is flaky and cooked through. Garnish with fresh parsley before serving, if desired.

Tips & Variations

Use fresh rosemary for a brighter flavor; if using dried, reduce to 1 teaspoon to avoid overpowering the dish.
To reduce heat, omit or decrease the cayenne pepper.
Cut potatoes into even pieces to ensure uniform cooking; Yukon gold potatoes work best for their creamy texture.
For a lighter sauce, substitute heavy cream with half-and-half or try coconut cream for a dairy-free alternative.
Ensure your Dijon mustard is gluten-free if needed to keep the dish safe for gluten-sensitive diets.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or use a microwave in short intervals to avoid drying out the cod. Fresh herbs can be added after reheating for a burst of flavor.

How to Serve

A white plate holds a single piece of white fish fillet, slightly browned on top, covered with light creamy sauce speckled with black pepper and fresh green herb sprigs scattered on the fish and sauce. Surrounding the fish are golden roasted potato wedges with crispy brown edges, some partially dipped in the sauce. The creamy sauce pools on the plate, showing a smooth texture with small bits of herbs mixed in. The dish is set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How can I tell when the cod is perfectly cooked?

The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking to prevent dry, tough fish.

Can I prepare this dish ahead of time?

You can roast the potatoes and prepare the sauce in advance, but it’s best to bake the cod just before serving to maintain its texture and freshness.