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Pan-Seared Cod with Roasted Baby Potatoes in a creamy lemon rosemary sauce served in a baking dish.

Pan-Seared Cod with Roasted Baby Potatoes

Golden pan-seared cod fillets and crispy roasted baby potatoes nestled in a light, Mediterranean-style lemon garlic herb sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Potatoes & Fish:
  • - 4 thick-cut cod fillets 5–6 oz each, dried thoroughly
  • - 1 lb baby Yukon Gold potatoes halved
  • - 3 tbsp extra virgin olive oil divided
  • - 1/2 tsp sea salt and freshly cracked black pepper
For the Mediterranean Rosemary Lemon Cream Sauce:
  • - 1 tbsp extra virgin olive oil replaces butter
  • - 1 large shallot finely chopped
  • - 3 cloves garlic minced
  • - 1/2 cup low-sodium vegetable or chicken stock
  • - 1/2 cup full-fat Greek yogurt or dairy-free coconut cream/olive oil emulsion
  • - 2 sprigs fresh rosemary
  • - 2 tbsp fresh lemon juice
  • - 1 tsp lemon zest
  • - 2 tsp Dijon mustard
  • - Pinch of cayenne pepper

Method
 

Roast Potatoes:
  1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with 2 tbsp extra virgin olive oil, salt, and pepper. Arrange cut-side down in a baking dish and roast for 20-25 minutes until golden brown.
Sear the Cod:
  1. Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Season dry cod fillets with salt and pepper. Pan-sear for 4 minutes on the first side until a deep golden crust forms.
Make Sauce:
  1. Heat olive oil in a pan, sauté shallots and garlic for 2 minutes. Whisk in stock, Greek yogurt, Dijon mustard, lemon juice, zest, cayenne, and rosemary sprigs. Simmer on low for 3-4 minutes until smooth and warm.
Combine & Finish:
  1. Remove potatoes from oven. Nestle seared cod fillets among the potatoes, discard rosemary sprigs, and pour the creamy lemon sauce over the top. Bake at 400°F for 8-10 minutes until fish flakes easily. Garnish with fresh rosemary leaves and lemon zest.

Notes

- Ensure the skillet is hot before adding cod for the best sear.
- Swap Greek yogurt with coconut cream for a dairy-free variation.