Why I Love This Recipe

I’m always looking for more ways to make cod that don’t feel like the same lemon-and-herb situation over and over again, and this one is absolutely incredible. The potatoes get a head start in the oven so they have time to get tender and golden, then the cod gets nestled right into the same baking dish with a creamy lemon Dijon sauce. You have salty capers, fresh thyme, plenty of garlic, and just a little cayenne to balance out all that creaminess. It feels a little fancy, but it’s still very much a throw-it-in-a-baking-dish kind of dinner.

Enjoying The Leftovers

Cod is definitely best when it’s freshly baked, but I’ve happily eaten the leftovers from this one for lunch the next day. The biggest thing is reheating it gently so the fish doesn’t dry out. I like to spoon plenty of the cream sauce over the cod before reheating, then finish it with a little fresh lemon juice and black pepper.

Storing

Let everything cool, then transfer the cod, potatoes, and sauce to an airtight container. Store in the refrigerator for up to 3 days. Try to keep the cod covered in some of the cream sauce to help it stay moist.

Reheating

For the best texture, place the cod and potatoes in a small baking dish, spoon some of the cream sauce over the fish, cover loosely with foil, and warm in a 325°F oven until heated through. You can also microwave individual portions at a lower power in short intervals to avoid overcooking the cod.

A few tips before you start

Pat the cod really dry

  •  Use paper towels to remove as much surface moisture as possible before seasoning the fish. This helps keep excess water out of the cream sauce as the cod bakes

Don’t overcook the cod

  •  Cod cooks quickly, especially at 450°F. Start checking it around the 10-minute mark. It should be opaque, flake easily with a fork, and reach 145°F in the thickest part

Keep the sauce at a gentle simmer

  •   Once the heavy cream and lemon juice go into the skillet, keep the heat low and avoid aggressively boiling the sauce. You only need a few minutes for it to start thickening before it goes into the oven
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Baked Cod and Potatoes with Caper Lemon Cream Sauce

If cod isn't usually the fish you get excited about, give it a creamy lemon Dijon sauce, and we can talk. The potatoes roast first until they start to turn golden, then the cod goes into the same dish before everything gets covered in a garlicky cream sauce with capers, thyme, Dijon, and plenty of lemon. It’s creamy, bright, a little briny, and the potatoes soak up all that extra sauce sitting at the bottom of the dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
US M
Servings 4

Ingredients

For the Potatoes
  • 1 1/2 lbs Yukon gold potatoes, cut into 1-inch pieces
  • 2 tbsp extra-virgin olive oil
  • 1 tsp salt
  • 1/4 tsp freshly cracked black pepper
For the Cod & Cream Sauce
  • 1 lb cod fillet, cut into 4-6 pieces
  • Salt to taste
  • 2 tbsp salted butter
  • 1 large shallot, chopped
  • 3 cloves garlic, minced
  • 1/2 cup chicken stock
  • 2 sprigs fresh thyme
  • 2 tsp Dijon mustard
  • 1/4 tsp cayenne pepper
  • 2 tbsp capers, drained
  • 1 cup heavy cream
  • 1/2 tsp lemon zest
  • 2 tbsp fresh lemon juice
For Topping
  • Fresh thyme
  • Freshly cracked black pepper
US – M

Instructions

  • Preheat the oven to 450°F.
  • Add the potatoes to a 9×13-inch baking dish. Drizzle with the olive oil and season with the salt and black pepper. Toss until evenly coated and spread into an even layer.
  • Roast the potatoes for 20 minutes, or until they are beginning to soften and lightly brown around the edges.
  • While the potatoes roast, melt the butter in a large skillet over medium heat. Add the shallot and sauté for 3-4 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
  • Pour in the chicken stock, then add the fresh thyme, Dijon mustard, cayenne pepper, and capers. Stir to combine and bring to a gentle simmer.
  • Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Gently simmer for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened. Remove the thyme sprigs.
  • Pat the cod dry and season with salt.
  • Remove the potatoes from the oven and nestle the cod pieces into the baking dish between the potatoes. Pour the creamy lemon Dijon sauce evenly over the cod and potatoes.
  • Return the baking dish to the oven and bake for another 10-15 minutes, or until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
  • Finish with freshly cracked black pepper and fresh thyme before serving.

Equipment

small pot
cutting board
measuring cups
9×13 baking dish

Nutrition Per Serving

Calories: 556kcal | Carbohydrates: 35g | Protein: 27g | Fat: 35g | Fiber: 4g

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