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Creamy Cod Potatoes

Creamy Cod Potatoes

Try our Creamy Cod Potatoes recipe—flaky cod baked with rosemary cream sauce over crispy Yukon Golds. A comforting one-pan meal perfect for weeknights or cozy dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds Yukon Gold potatoes cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 shallots finely chopped
  • 4 cloves garlic thinly sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary
  • 1 tbsp Dijon mustard
  • 1 tbsp capers drained
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • ¼ tsp cayenne pepper
  • 1 ½ pounds cod fillets cut into individual portions
  • q.s. Fresh parsley chopped, for garnish
  • q.s. Lemon wedges for serving

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Cutting board and sharp chef’s knife
  • Measuring cups and spoons
  • Sturdy spatula or spoon for tossing
  • Citrus zester or fine grater

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Toss the potato chunks with olive oil, salt, and pepper in your baking dish and spread them into a single layer.
  3. Roast the potatoes for 20 to 25 minutes, until golden brown and tender.
  4. In a medium saucepan, melt the butter and olive oil over medium heat, then add shallots and garlic and cook until soft, about 2-3 minutes.
  5. Pour in the heavy cream and chicken broth, add rosemary, Dijon, capers, lemon zest, lemon juice, and cayenne, then bring to a gentle boil and simmer for 5-7 minutes.
  6. Pull the baking dish from the oven and nestle the cod portions on top of the potatoes.
  7. Pour the rosemary cream sauce over the fish and potatoes.
  8. Bake for another 12 to 15 minutes, until the cod is opaque and flakes easily with a fork.
  9. Garnish with fresh chopped parsley and serve immediately with lemon wedges.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 36gFat: 27gSaturated Fat: 15gCholesterol: 90mgSodium: 720mgPotassium: 1300mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Make sure to dry the cod fillets with paper towels for better texture during cooking. Feel free to substitute cod with other white fish like haddock or halibut depending on what you have available. Fresh herbs and lemon are highly recommended for the best flavor. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid rubbery cod. The recipe is gluten-free, but double-check your broth and mustard for any gluten-containing additives.
Tried this recipe?Let us know how it was!