Lemon Rosemary Baked Cod with Baby Potatoes

Lemon Rosemary Baked Cod with Baby Potatoes

ByVerj Recipes

This is the kind of dinner that feels like a deep breath.

Lemon and rosemary have that magic way of making a kitchen smell instantly fresh and cozy at the same time — bright citrus in the air, warm herbs toasting gently in the oven, and buttery garlic bubbling away in the bottom of the pan. And the best part? Everything cooks together in one dish, so you get a full, satisfying meal without a sink full of pans afterward.

This lemon rosemary baked cod with baby potatoes is light but comforting. The cod turns flaky and tender, soaking up that buttery lemon broth, while the potatoes roast into little golden bites that are crisp on the edges and soft in the middle. It’s perfect for weeknights when you want something easy and wholesome, but it also feels special enough for a weekend dinner when you’re craving something a little brighter.

Lemon Rosemary Baked Cod with Baby Potatoes

Ingredients

  • 4 cod fillets (about 6 ounces each)

  • 1½ pounds baby potatoes, halved

  • 3 tablespoons olive oil, divided

  • 3 tablespoons unsalted butter, melted

  • 3 cloves garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon paprika

  • 1 tablespoon fresh rosemary, chopped (plus extra sprigs for garnish)

  • ½ cup low-sodium chicken or vegetable broth

  • 2 tablespoons fresh lemon juice

  • 1 lemon, thinly sliced

  • 1 teaspoon lemon zest

  • 1 tablespoon chopped fresh parsley

Instructions

1. Preheat and Get Set Up

Preheat your oven to 400°F (200°C).

Lightly grease a large baking dish. You want enough space for the potatoes and cod to sit comfortably without piling on top of each other.

2. Roast the Potatoes First

In a bowl, toss the halved baby potatoes with 2 tablespoons olive oil, half the chopped rosemary, salt, and pepper.

Spread them out in the baking dish in an even layer. Roast for 20 minutes, until they’re just starting to soften and take on a little color.

This little head start is what makes the potatoes golden and perfect by the time the fish is done.

3. Whisk Up the Lemon Butter Sauce

While the potatoes roast, make the sauce.

In a bowl, whisk together:

  • melted butter

  • remaining olive oil

  • minced garlic

  • broth

  • lemon juice

  • lemon zest

  • paprika

  • remaining rosemary

It’ll smell bright and herby right away — like the start of something really good.

4. Season the Cod

Pat the cod fillets dry with paper towels.

Season both sides lightly with salt and pepper. Cod is delicate, so you don’t need much — the sauce will do the heavy lifting.

5. Assemble the Dish

Carefully remove the baking dish from the oven.

Push the potatoes slightly to the sides to make space in the center. Nestle the cod fillets right in the middle.

Pour the lemon butter sauce evenly over everything — the fish, the potatoes, the whole pan.

Lay thin lemon slices over the cod so they bake right into the top and add that extra citrusy fragrance.

6. Bake Until Flaky

Return the dish to the oven and bake for 15–18 minutes, until the cod flakes easily with a fork and reaches 145°F (63°C) internally.

You’ll know it’s close when the sauce is gently bubbling and the fish looks opaque and tender.

7. Garnish and Serve

Spoon some of the warm lemon rosemary sauce over the fish right before serving — don’t let that goodness stay in the pan.

Finish with chopped parsley and a few rosemary sprigs for a fresh, pretty touch.

Presentation Tips

  • Serve the cod on a plate with the potatoes tucked beside it, then spoon extra sauce over the top so it looks glossy and inviting.

  • Add a few fresh lemon slices or wedges on the side for a pop of color (and for anyone who wants extra zing).

  • A tiny sprinkle of lemon zest right at the end makes it smell so fresh.

  • If you’re serving guests, a rosemary sprig on each plate looks simple but restaurant-worthy.

Nutritional Information:

  • ⏰ Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

  • 🔥 Kcal: Approximately 390 kcal per serving

  • 🍽️ Servings: 4 servings

Conclusion

This lemon rosemary baked cod with baby potatoes is one of those recipes that checks every box: easy, nourishing, bright, and comforting. It’s the kind of meal that makes you feel like you took care of yourself — without making it complicated.

If you’ve got cod in the fridge and a bag of baby potatoes on the counter, take this as your sign. Make it soon, while the idea of buttery lemon sauce and rosemary-roasted potatoes still sounds irresistible (because it really is).

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