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Baked Fish and Potatoes with Mustard Cream Sauce Recipe

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3.9 from 5 reviews

This Baked Fish and Potatoes with Mustard Cream Sauce recipe combines tender cod fillets and baby gold potatoes roasted to perfection with an aromatic blend of Old Bay seasoning, sage, and a tangy mustard cream sauce enriched with capers and garlic. It’s a flavorful, comforting one-pan meal perfect for a wholesome dinner.

Ingredients

Seasoning Mix

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

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, to taste
  • Fresh cracked pepper, to taste

Garnish

  • Fresh chopped parsley
  • Freshly sliced chives
  • Lemon wedges

Instructions

  1. Heat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the potatoes and fish.
  2. Mix Seasoning: In a small bowl, combine the olive oil, Old Bay seasoning, rubbed sage, and add generous pinches of kosher salt and fresh cracked pepper. This will be used to season both potatoes and fish.
  3. Prep and Bake Potatoes: Place the baby gold potatoes in a 9×13 inch baking dish. Drizzle about two-thirds of the seasoned oil mixture over the potatoes and toss them well to ensure even coating. Bake in the preheated oven for 20 to 25 minutes until they are tender but not fully cooked through.
  4. Make Cream Sauce: While the potatoes bake, whisk together the heavy cream, chicken broth, capers, finely minced garlic, Dijon mustard, stone-ground mustard, lemon juice, and add salt and pepper to taste. This tangy and creamy sauce will add rich flavor to the dish.
  5. Add Fish: Remove the baking dish from the oven and create a small well in the center by pushing the potatoes aside. Pat the cod dry with a paper towel, then drizzle the remaining seasoned oil over both sides of the fish. Place the cod fillet snugly into the center well of the baking dish.
  6. Add Sauce and Bake: Pour the prepared mustard cream sauce over the cod and drizzle it lightly over the potatoes as well. Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the cod flakes easily with a fork and the potatoes are fully tender.
  7. Garnish and Enjoy: Once cooked, garnish the dish with freshly chopped parsley, sliced chives, and lemon wedges for added brightness. Serve immediately and enjoy this delicious, hearty meal.
  8. Share the Love: If you enjoyed this recipe, don’t forget to leave a 5-star rating and review to help others discover it!

Notes

  • Use baby gold potatoes for even roasting; you can substitute with Yukon gold if unavailable.
  • Patting the cod dry before seasoning helps the oil and spices adhere better.
  • If you prefer a dairy-free version, substitute heavy cream with coconut cream and use vegetable broth instead of chicken broth.
  • Keeping some lemon wedges on the side allows guests to add fresh acidity as desired.
  • For a spicier kick, consider adding a pinch of cayenne pepper to the seasoning mix.
  • Ensure the fish is fully coated with the seasoned oil to maximize flavor and prevent drying out during baking.

Find it online: https://bitezly.com/baked-fish-and-potatoes-with-mustard-cream-sauce-recipe/