Tender Baked Cod and Yukon Potatoes in a Creamy Rosemary and Lemon Sauce

 

 

 

 

 

 

 

Ingredients

For the Cod and Potatoes:
4 cod fillets
3 large Yukon gold potatoes, thinly sliced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
For the Creamy Rosemary Lemon Sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 cup chicken or seafood broth
1 cup heavy cream
1 tbsp fresh rosemary, chopped
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese

Instructions

Prepare the Potatoes:
Preheat oven to 375°F (190°C).
Toss sliced potatoes with olive oil, salt, black pepper, and garlic powder.
Layer evenly in a greased baking dish.
Make the Sauce:
Melt butter in a saucepan over medium heat.
Sauté garlic until fragrant.
Add broth, heavy cream, rosemary, lemon zest, lemon juice, salt, and black pepper.
Simmer for 5 minutes, then stir in Parmesan cheese.
Bake the Dish:
Pour half of the creamy sauce over the potatoes and bake for 20 minutes.
Place cod fillets on top of the potatoes and pour remaining sauce over them.
Bake for another 15-20 minutes until cod is flaky and potatoes are tender.
Serve:
Garnish with fresh rosemary and lemon slices.
Serve warm with crusty bread or a side salad.