“Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce
Ingredients:
- 4 cod fillets (6 oz each)
- 1 lb Yukon Gold potatoes, cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup vegetable broth
- 1 tablespoon capers, rinsed and drained
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Fish and Potatoes:
Preheat your oven to 400°F (200°C).
Toss the potato wedges with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.
Season the cod fillets with salt and pepper.
2. Make the Sauce:
In a saucepan, combine heavy cream, Dijon mustard, rosemary, lemon zest, lemon juice, and vegetable broth. Bring to a simmer over medium heat.
Let the sauce simmer for 5-10 minutes, or until it thickens slightly. Stir in the capers.
3. Bake the Fish:
Place the cod fillets on a baking sheet lined with parchment paper.
Pour the sauce over the fish.
Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Serve:
Serve the fish and potatoes with the creamy sauce. Garnish with fresh parsley.
Tips:
For a more intense lemon flavor, use Meyer lemons.
You can substitute the heavy cream with half-and-half or milk for a lighter sauce.
For a healthier option, use low-fat or non-fat Greek yogurt instead of heavy cream.
Serve with a side of steamed asparagus or a green salad.
Enjoy this delicious and easy-to-make dish!