Baked Fish + Potatoes with Mustard Cream Sauce

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Flaky baked cod and tender baby potatoes smothered in a creamy mustard sauce with capers and tons of fresh herbs. It sounds fancy, but I promise it’s not. The oven does all the work, and the mustard cream sauce gets mixed together in a bowl – you won’t even turn on the stove! 10 minutes of prep and you’re on to bigger and better things until dinner’s ready.

Author: Kylie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking

Ingredients

Units Scale

FISH

3 tablespoons olive oil
1 tablespoon Old Bay seasoning
1 teaspoon rubbed sage
Kosher salt
fresh cracked pepper
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
fresh cracked pepper

GARNISH

fresh chopped parsley
freshly sliced chives
lemon wedges

Instructions

HEAT OVEN. Heat oven to 400 degrees.
MIX SEASONING. In a small bowl, combine olive oil, Old Bay seasoning, and rubbed sage along with a couple large pinches of salt and pepper.
PREP + BAKE TATERS. Add potatoes to a 9×13 baking dish. Drizzle with 2/3 of the oil mixture (saving the other 1/3 for the fish). Toss to coat potatoes evenly. Bake for 20-25 minutes or until tender but not quite cooked through.
MAKE CREAM SAUCE. While the potatoes bake, whisk together heavy cream, chicken broth, capers, garlic, Dijon mustard, stone-ground mustard, lemon juice, and a couple large pinches of salt and pepper.
ADD FISH. Remove baking dish from oven and move potatoes to create a small well in the center for the cod. Pat the cod dry and drizzle with the remaining seasoned oil, coating both sides of the fish well. Nestle into the center of the baking dish.
ADD SAUCE + BAKE. Pour the mustard sauce over the cod and drizzle it over the potatoes. Bake for another 10-15 minutes or until the cod flakes easily with a fork and the potatoes are fork-tender as well.
GARNISH + ENJOY. Serve with parsley, chives, and lemon wedges. Enjoy!
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Notes

Don’t skip the one-two punch of both mustards. The Dijon brings sharpness, and the stone-ground adds a little texture and depth. Together they’re so much better than either one alone.

Baby gold potatoes roast up with the best creamy texture, but if you only have larger potatoes on hand, just cut them into 1”-1.5” chunks so they cook through in the same amount of time. Or halve or quarter your baby golden potatoes if they’re larger.

You can use a large fillet of fish or small, individual portions of fish. The larger fillet will need to cook for a bit longer than multiple small fillets.

The dish will seem pretty saucy when you start baking it, but the potatoes and fish will absorb the sauce beautifully as it cooks, and after it cools, giving you the perfect amount of mustard cream sauce in each bite!

This is a mustard-forward dish. If you aren’t a huge mustard fan, cut it down to just 1 tablespoon of each (or less). You’ll end up with a creamy, delicious sauce with a hint of mustard.

Find it online: https://midwestfoodieblog.com/baked-fish-and-potatoes/