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January 15, 2024
There’s something about baked cod fish in an herbed cream sauce that feels like a meal you would order at a restaurant. We’re here to share that it’s just as easy to make at home!
Categories
- Spring
- Dinner
- Gluten Free
Photography by Gayle McLeod
An Easy Baked Cod Recipe That’s Packed With Lemon And Herbs
This oven-roasted cod and potatoes with a lemony rosemary cream sauce is the perfect meal to celebrate spring. The zesty cream sauce combines mustard, capers, and chili flakes for a little extra zing. Our Radish Salad with Yogurt Dill Dressing pairs well with cod, or a delightfully simple side of Roasted Asparagus would be a nice accompaniment.
What is Cod Fish?
Cod is many things. It is a mild white fish that tastes great in just about any preparation. Perhaps one of its best known preparations is in , but is as delicious when baked, grilled, and steamed. For a more pared-down recipe, check out our Baked Cod.
We like to keep frozen cod on hand, pulling it from the freezer the day before we plan to cook it, and thawing it in the fridge on a plate. If we’re buying fresh from the grocery store, we make our best effort to cook it within a day or two of bringing it home.
Atlantic cod tends to be bigger than the Pacific varieties. As PNW natives, we’re more familiar with Alaskan cod. Either way, look for firm, white fish with a moist looking flesh.
Ingredients You’ll Need For This Baked Cod And Potatoes Recipe
Cod fillet – Ask your fishmonger for about a quarter of a pound of fish per person (this recipe serves four, and calls for a pound of cod). They will cut the fish into fillets for you at the market–just ask!
Yukon gold potatoes – We like Yukons for their thin skin and dense body that turns silky sweet when roasted until tender.
Heavy cream – This cream sauce gets an ultra flavor boost from rosemary and lemon with mustard, cayenne, and capers playing an important balancing act.
How to Make The Perfect Baked Cod With Roasted Potatoes
This is a general overview of the recipe to get you started. The full instructions can be found in the Method section of our recipe.
Roast the potatoes. Get your oven nice and hot, cover the taters in oil, salt, and pepper and roast in a baking dish until tender. We also do a really great crispy version in our recipe for Rosemary Roasted Potatoes.
Make the cream sauce. Cook the aromatics in butter in a medium saucepan. Add the cream and all the good stuff, bring to a simmer and then reduce the heat to thicken.
Nestle the fish. Pull the potatoes out of the oven, and add the fish into the baking dish (a fish spatula could be very helpful here!), covering everything generously with the rosemary cream sauce and bake until the cod is flakey. You might be familiar with the fish nestling technique if you’ve made our Green Curry Salmon.
More Flavorful Fish Recipes
Baked Salmon with Grapefruit Salad
Bourride (Fish Stew with Aioli)
Baked Cod with Parsley Olive Tapenade
Salmon en Papillote (Salmon in Parchment)
For more recipe inspiration you can follow us on Facebook, Instagram, TikTok and Pinterest. Have you tried this recipe? We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!
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Cod & Potatoes in Rosemary Cream Sauce
Updated on January 15, 2024
- Serves: 4
- Prep Time: 15min
- Cook Time: 35min
- Calories: 544
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Related Recipes
- Baked Cod
- Macadamia Nut Crusted Fish Bowl
- Fish Puttanesca
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)
Method
Preheat the oven 450°F with a rack in the center position. Grease an 8x8-inch baking dish with 1 tablespoon olive oil.
Add the potatoes and toss with 1 tablespoon of the oil, 1 teaspoon of the salt, and the black pepper. Roast until tender, 20-25 minutes.
Meanwhile, heat the butter and remaining 1 tablespoon oil in a medium saucepan over medium heat. Once the butter has melted add the shallot and cook, stirring, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
Add the cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium low and cook until it begins to thicken, about 5 minutes.
Sprinkle the cod all over with the remaining 1 teaspoon salt.
Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top. Bake uncovered until the fish is flakey, another 10-15 minutes.
Sprinkle with parsley, if using, before serving.
Nutrition Info
- Per Serving
- Amount
- Calories 544
- Protein 24 g
- Carbohydrates 22 g
- Total Fat 39 g
- Dietary Fiber 3 g
- Cholesterol 115 mg
- sodium 1306 mg
- Total Sugars 3 g
