Baked Cod with Rosemary Cream Sauce
Baked Cod with Rosemary Cream Sauce
Baked Cod with Rosemary Cream Sauce is a delightful dish that combines the mild flavor of cod with a rich and fragrant rosemary cream sauce. This recipe captures the essence of comfort food while remaining light and healthy. It’s an excellent choice for a quick weeknight dinner yet impressive enough for guests.
Why You’ll Love This Baked Cod with Rosemary Cream Sauce
This Baked Cod recipe caters to both flavor and ease. The rosemary cream sauce adds a stunning depth and aromatic quality that lifts the cod without overpowering its natural sweetness. Each bite is a harmonious blend of creamy, tangy, and savory notes, making it a delightful dish for family meals or dinner parties. Plus, it’s simple and quick to prepare, allowing you to enjoy a gourmet experience without spending hours in the kitchen.
How to Make Baked Cod with Rosemary Cream Sauce
Ingredients:
- 4 cod fillets
- 4 Yukon gold potatoes, sliced
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, chopped
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 2 tablespoons capers
- Salt and pepper to taste
- Olive oil for drizzling
Step-by-Step Instructions:
- Preheat the oven to 400°F (200°C).
- In a baking dish, arrange the sliced Yukon gold potatoes. Drizzle with olive oil, and season with salt and pepper.
- In a bowl, mix the heavy cream, rosemary, lemon juice, garlic, capers, and lemon zest. Pour the mixture over the potatoes.
- Place the cod fillets on top of the potatoes and season with salt and pepper.
- Bake in the preheated oven for 25-30 minutes, or until the cod flakes easily and the potatoes are tender.
- Serve warm.
How to Serve Baked Cod with Rosemary Cream Sauce
Baked Cod with Rosemary Cream Sauce pairs wonderfully with a fresh green salad or steamed vegetables. The light notes of the salad balance the richness of the dish, making for a well-rounded meal. You can also serve it with crusty bread to soak up the delicious sauce. Consider a side of quinoa or couscous for a hearty yet healthy alternative.
How to Store Baked Cod with Rosemary Cream Sauce
To store Baked Cod, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, place the cod and potatoes in an oven or microwave until warmed through. For best results, avoid reheating more than once to maintain the texture and flavor.
Tips to Make Baked Cod with Rosemary Cream Sauce Perfect
- Ensure your cod fillets are fresh and of high quality for the best flavor.
- Slicing the Yukon gold potatoes evenly ensures they cook uniformly. Consider par-cooking the potatoes for 5-10 minutes if you prefer faster baking.
- Fresh rosemary enhances the dish’s aroma and flavor, but you can substitute it with dried rosemary in a pinch. Reduce the amount to one tablespoon if using dried.
Flavor Variations
This recipe is versatile. You can add different herbs such as thyme or parsley for a unique twist. For a bit of heat, consider adding crushed red pepper flakes to the sauce. If you’re a fan of vegetables, try adding asparagus or cherry tomatoes into the baking dish to roast alongside the cod and potatoes.
Pro Tips for Success
- Use a fish spatula to gently lift the cod fillets after baking. This will help keep the fish intact.
- For extra creaminess, whisk in a tablespoon of Dijon mustard into the cream mixture. It adds a delightful tang.
- If you enjoy a stronger lemon flavor, add more lemon zest when preparing the sauce.
FAQs About Baked Cod with Rosemary Cream Sauce
How do I know when the cod is done cooking?
The cod is done when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C).
Can I freeze Baked Cod with Rosemary Cream Sauce?
Yes, you can freeze this dish. Make sure to let it cool completely before transferring it to a freezer-safe container. It is best enjoyed within 2 months for optimal flavor and texture.
What can I serve with Baked Cod?
Aside from a fresh salad, this dish goes well with roasted vegetables, garlic bread, or even a simple rice pilaf. Choose sides that complement the creamy nature of the sauce.
Final Thoughts
Baked Cod with Rosemary Cream Sauce is not only delicious but also easy to prepare, making it a fantastic addition to your recipe collection. Whether serving it for a family gathering or a simple weeknight dinner, this dish will surely impress with its rich flavors and inviting aromas. Give it a try, and enjoy the simplicity and warmth it brings to your table!
Baked Cod with Rosemary Cream Sauce
Ingredients
For the baked cod
- 4 fillets cod fillets Ensure they are fresh and of high quality.
- 4 pieces Yukon gold potatoes, sliced Slice evenly for uniform cooking.
- 1 cup heavy cream For a creamier sauce, whisk in a tablespoon of Dijon mustard.
- 2 tablespoons fresh rosemary, chopped Can substitute with 1 tablespoon of dried rosemary.
- 1 whole lemon, juiced and zested Add more zest for a stronger lemon flavor.
- 2 cloves garlic, minced
- 2 tablespoons capers
- to taste Salt Season to taste.
- to taste Pepper Season to taste.
- as needed Olive oil for drizzling
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a baking dish, arrange the sliced Yukon gold potatoes. Drizzle with olive oil, and season with salt and pepper.
- In a bowl, mix the heavy cream, rosemary, lemon juice, garlic, capers, and lemon zest. Pour the mixture over the potatoes.
- Place the cod fillets on top of the potatoes and season with salt and pepper.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the cod flakes easily and the potatoes are tender.
Serving
- Serve warm, paired with a fresh green salad or steamed vegetables.
