Description
A comforting and simple baked cod recipe with creamy rosemary sauce and Yukon potatoes.
Ingredients
Scale
- 4 Cod fillets
- 4 Yukon Gold potatoes, sliced
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons capers
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the Yukon gold potatoes into uniform rounds and place them in a baking dish. Drizzle with olive oil and season with salt and pepper, tossing to coat.
- In a small saucepan, combine heavy cream, rosemary, lemon juice, garlic, and capers. Warm gently for about 5 minutes.
- Layer the cod fillets on top of the potatoes in the baking dish, then pour the cream sauce over the cod and potatoes.
- Bake for 25-30 minutes until the cod is flaky and the potatoes are tender.
- Let the dish rest for a couple of minutes before serving, garnished with extra rosemary if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The dish can be assembled a day ahead without baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg