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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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 556kcal

Equipment

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 9x13-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.

Nutrition

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