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Baked Cod with Mustard Cream Sauce and Roasted Baby Potatoes Recipe

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4.2 from 12 reviews

A delicious and easy baked cod fish with tender baby potatoes served in a tangy mustard cream sauce, perfect for a comforting weeknight dinner or casual gathering.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Seasoning & Oil

  • 3 tablespoons olive oil
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon rubbed sage
  • Kosher salt
  • Fresh cracked pepper

Main Ingredients

  • 1.5 pounds baby gold potatoes
  • 1 pound cod fillet

Mustard Cream Sauce

  • 3/4 cup heavy cream
  • 1/4 cup chicken broth
  • 1/4 cup capers
  • 2 cloves garlic, finely minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon lemon juice
  • Kosher salt
  • Fresh cracked pepper

Garnish

  • Fresh chopped parsley
  • Freshly sliced chives
  • Lemon wedges

Instructions

  1. Heat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the potatoes and fish.
  2. Mix Seasoning: In a small bowl, combine olive oil, Old Bay seasoning, rubbed sage, along with generous pinches of kosher salt and fresh cracked pepper to create a flavorful oil mixture.
  3. Prep and Bake Potatoes: Place the baby gold potatoes in a 9×13 baking dish. Drizzle with two-thirds of the seasoned oil mixture and toss well to coat evenly. Bake for 20-25 minutes until the potatoes are tender but still firm.
  4. Make Cream Sauce: While the potatoes bake, whisk together heavy cream, chicken broth, capers, minced garlic, Dijon mustard, stone-ground mustard, lemon juice, and salt and pepper to taste in a bowl to create the mustard cream sauce.
  5. Add Fish: Remove the baking dish from the oven. Move the potatoes aside to form a well in the center for the cod. Pat the cod fillet dry, drizzle with the remaining seasoned oil, coating both sides thoroughly, then nestle it into the center of the baking dish.
  6. Add Sauce and Bake: Pour the prepared mustard cream sauce over the cod and drizzle it over the potatoes. Return the dish to the oven and bake for another 10-15 minutes or until the cod flakes easily with a fork and the potatoes are fork-tender.
  7. Garnish and Enjoy: Serve the baked cod and potatoes garnished with fresh chopped parsley, sliced chives, and lemon wedges for a bright finish. Enjoy your delicious meal!
  8. Share the Love: If you enjoyed this recipe, please consider leaving a 5-star rating and review to support the recipe creator.

Notes

  • Adjust seasoning to taste, especially salt and pepper, as Old Bay seasoning already has some salt content.
  • Baby gold potatoes are recommended for their creamy texture; substitute with Yukon gold if unavailable.
  • For a dairy-free version, substitute heavy cream with coconut cream and use vegetable broth instead of chicken broth.
  • Ensure the cod fillet is fresh and patted dry to help the oil and seasoning adhere better.
  • Overbaking the fish can make it dry; check frequently after 10 minutes to avoid overcooking.
  • The mustard cream sauce can be prepared ahead of time and refrigerated for convenience.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/baked-cod-with-mustard-cream-sauce-and-roasted-baby-potatoes-recipe/