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Baked Fish and Potatoes with Mustard Cream Sauce Recipe

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3.9 from 32 reviews

This Baked Fish and Potatoes with Mustard Cream Sauce recipe offers a flavorful and comforting meal, featuring tender cod baked alongside baby gold potatoes and topped with a tangy, creamy mustard sauce. Enhanced with Old Bay seasoning, fresh herbs, and a bright lemon finish, this dish is perfect for a cozy family dinner and comes together in under an hour.

Ingredients

Seasoning and Oil Mixture

  • 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

Garnishes

  • 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 the olive oil, Old Bay seasoning, rubbed sage, and add large pinches of kosher salt and fresh cracked pepper. This aromatic oil mixture will flavor both the potatoes and the fish.
  3. Prep and Bake Potatoes: Place the baby gold potatoes in a 9x13 inch baking dish. Drizzle with two-thirds of the seasoned oil mixture and toss well to coat the potatoes evenly. Bake in the preheated oven for 20-25 minutes until the potatoes are tender but not fully cooked.
  4. Make Cream Sauce: While the potatoes bake, whisk together the heavy cream, chicken broth, capers, minced garlic, Dijon mustard, stone-ground mustard, and lemon juice in a bowl. Season with salt and pepper to taste, creating a tangy, creamy mustard sauce that complements the fish.
  5. Add Fish: Remove the baking dish from the oven and create a small well in the center by pushing the potatoes outward. Pat the cod fillet dry, then drizzle it with the remaining one-third of the seasoned oil mixture, coating both sides thoroughly. Nestle the cod fillet into the well formed by the potatoes.
  6. Add Sauce and Bake: Pour the prepared mustard cream sauce evenly over the cod and drizzle some over the surrounding 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 fully tender.
  7. Garnish and Enjoy: Remove the baking dish from the oven. Garnish the fish and potatoes with fresh chopped parsley and freshly sliced chives. Serve immediately with lemon wedges on the side for squeezing over the dish.
  8. Share the Love: If you enjoyed the recipe, consider leaving a 5-star rating and review to support the creator.

Notes

  • You can substitute cod with other firm white fish like haddock or halibut if preferred.
  • For a dairy-free version, substitute heavy cream with full-fat coconut milk and use vegetable broth instead of chicken broth.
  • Make sure to not overcook the potatoes in the first bake to avoid them becoming too mushy after the second bake.
  • Adjust the amount of mustard in the sauce to taste depending on how tangy you prefer it.
  • Leftovers can be refrigerated for up to 2 days and reheated gently in the oven to maintain texture.

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