Description
A quick and healthy dinner option featuring flaky cod fillets baked on a layer of creamy Yukon gold potatoes.
Ingredients
- 4 cod fillets
- 2 Yukon gold potatoes, thinly sliced
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, chopped
- 1 lemon, juiced
- 2 cloves garlic, minced
- 2 tablespoons capers
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer the sliced Yukon gold potatoes.
- In a bowl, mix together the heavy cream, rosemary, lemon juice, garlic, capers, salt, and pepper.
- Place the cod fillets on top of the potatoes and pour the cream mixture over the fillets.
- Drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes or until the cod is flaky and the potatoes are tender.
Notes
For added flavor, let the cream sauce sit before using. Adjust baking time based on the thickness of cod fillets.