Ingredients
Scale
- 4 Cod fillets, skinless
- 4 Yukon gold potatoes, diced
- 1/2 Cup heavy cream
- 2 Fresh rosemary sprigs, chopped
- 1 Lemon, zested and juiced
- 3 Garlic cloves, minced
- 2 Tablespoons capers
- Salt and pepper, to taste
- 2 Tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a baking dish by drizzling it with olive oil.
- Place the diced Yukon gold potatoes in the dish and season with salt, pepper, and minced garlic.
- Bake the potatoes for about 15 minutes, stirring halfway through.
- Combine heavy cream, lemon juice, lemon zest, and chopped rosemary in a bowl.
- Remove the baking dish from the oven and add the cod fillets on top of the potatoes.
- Pour the cream mixture over the cod and sprinkle with capers.
- Return the dish to the oven and bake for another 10-12 minutes, or until the cod is cooked through and flakes easily.
Notes
Don’t crowd the potatoes for optimal browning. Fresh herbs will enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian