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 Fish & Chips, 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.
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