Baked Cod with Lemon and Garlic in Rosemary Cream Sauce Recipe
Baked Cod with Lemon and Garlic in a creamy rosemary sauce paired with tender roasted Yukon gold potatoes, creating a flavorful and comforting meal perfect for an easy dinner.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil (divided)
- 2 teaspoons kosher salt (divided)
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons salted butter
Cream Sauce
- 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
Fish
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons minced flat-leaf parsley (optional, for garnish)
Instructions
- Preheat and Prepare Potatoes: 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.
- Make the Cream Sauce: While the potatoes are roasting, heat the butter and remaining olive oil in a medium saucepan over medium heat. Add the shallot and cook for 5 minutes until soft. Stir in the garlic and cook for another minute. Add the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne pepper, and capers. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and let the sauce thicken for about 5 minutes, stirring occasionally.
- Prepare the Cod: 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.
- Bake and Finish: 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.
Notes
- Fresh rosemary adds a bright flavor; if using dried rosemary, reduce to 1 teaspoon.
- Adjust cayenne pepper to control spice level or omit for no heat.
- Cut potatoes evenly to ensure uniform roasting; Yukon gold varieties work best.
- Avoid overcooking cod to keep it tender and moist; cook until flaky.
- Use a meat thermometer to ensure cod internal temperature reaches 145°F (63°C).
- For extra crispy potatoes, toss them halfway through roasting.
- For a lighter dish, substitute heavy cream with half-and-half.
- Dairy-free option: replace heavy cream with coconut cream.
- Ensure Dijon mustard is gluten-free if needed.
Keywords: Baked Cod, Lemon Garlic Cod, Rosemary Cream Sauce, Roasted Potatoes, Easy Dinner, Fish Recipe
