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A baking sheet with roasted gold potatoes and baked cod fillets covered in a creamy lemon herb sauce.

Creamy Lemon Herb Baked Cod with Roasted Potatoes

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 600 g Atlantic cod fillets
  • 500 g baby gold potatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 200 ml heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic , minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh dill, finely chopped

Method
 

  1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
  2. Toss the halved baby potatoes with olive oil, dried oregano, salt, and pepper on a large rimmed baking sheet.
  3. Roast the potatoes in the preheated oven for 20 minutes until they begin to soften and brown.
  4. In a small mixing bowl, whisk together the heavy cream, lemon juice, lemon zest, minced garlic, parsley, and dill.
  5. Remove the baking sheet from the oven and move the potatoes to the outer edges to create space in the center.
  6. Place the cod fillets in the center of the baking sheet and pour the cream mixture evenly over the fish.
  7. Return the tray to the oven and bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork.