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Cod & Potatoes in Rosemary Cream Sauce Recipe

BySarah
Jump to Recipe· 4.6 from 29 reviews

I can’t wait to share this Cod & Potatoes in Rosemary Cream Sauce Recipe with you—it’s one of those dishes that feels fancy yet comes together surprisingly easily. The combination of tender, golden roasted potatoes and flaky cod bathed in a luscious, herb-infused cream sauce never fails to impress. Whenever I’ve made it for dinner parties or family meals, it’s always met with happy sighs and requests for seconds.

What makes this recipe so special is not just the incredible flavors but how approachable it is. Whether you’re cooking a weeknight dinner or celebrating a special occasion, this Cod & Potatoes in Rosemary Cream Sauce Recipe fits the bill beautifully. Plus, the rosemary and lemon zest add just the right aromatic touch to keep things bright and fresh.

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Why This Recipe Works

  • Perfect balance of textures: Roasted potatoes provide a hearty base while the cod stays flaky and tender.
  • Aromatic rosemary cream sauce: The sauce infuses every bite with fresh rosemary, lemon, and capers, creating depth of flavor.
  • Simple, elegant cooking method: Roasting and simmering keep prep straightforward without sacrificing taste.
  • Versatile for any occasion: Works as a cozy family dinner or impressive weeknight meal for guests.
A white rectangular baking dish filled with a creamy sauce layer that is light beige with specks of herbs throughout, covering pieces of white fish fillets that shimmer slightly and are placed near the center and edges of the dish. Scattered on top and mixed in the sauce are small green capers and diced light golden potato chunks, adding texture and color contrast against the creamy base. The dish sits on a white marbled surface, giving a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic of this Cod & Potatoes in Rosemary Cream Sauce Recipe really lies in the quality and harmony of the ingredients. Each component plays its part—from the creamy richness to the brightness of lemon and the herbal punch of rosemary. When shopping, look for fresh cod fillets and firm Yukon gold potatoes for the best results.

  • Extra-virgin olive oil: Adds healthy fat and helps crisp up the potatoes beautifully.
  • Yukon gold potatoes: Their creamy texture holds up well to roasting and pairs perfectly with the sauce.
  • Kosher salt: Enhances all the flavors without overpowering.
  • Freshly cracked black pepper: Adds gentle heat and complexity.
  • Salted butter: Brings richness to the sauce and helps soften the shallots.
  • Shallot: Offers subtle sweetness and depth without overpowering garlic.
  • Garlic: Essential for a fragrant sauce base; don’t skip it!
  • Heavy cream: Creates the silky, luscious texture of the sauce.
  • Chicken or fish stock: Adds savory umami, boosting overall flavor.
  • Fresh rosemary sprigs: Their earthy aroma ties the dish together.
  • Lemon zest & lemon juice: Brighten and cut through the richness.
  • Dijon mustard: Gives a gentle tang and thickens the sauce slightly.
  • Ground cayenne pepper: Adds a subtle kick without overwhelming.
  • Capers: Bring bursts of briny, savory contrast that elevate the cream sauce.
  • Cod fillet: Choose thick, fresh pieces for flaky, tender fish.
  • Flat leaf parsley (optional): Fresh herb garnish that adds a pop of color and freshness on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Cod & Potatoes in Rosemary Cream Sauce Recipe is a great canvas for personalization. Sometimes I’ll add a pinch more cayenne if I’m craving a bit more heat, or swap lemon juice for lime for a zingier twist. You can easily tailor it to suit the mood or whatever you have on hand.

  • Variation: On cooler evenings, I’ve added chopped sautéed mushrooms to the sauce for extra earthiness—it’s wonderful.
  • Dietary tweak: To make it dairy-free, I substitute coconut cream and a splash of vegetable stock and it still tastes rich and comforting.
  • Seasonal changes: In spring, fresh peas or asparagus tossed in right before baking add lovely color and sweetness.

Step-by-Step: How I Make Cod & Potatoes in Rosemary Cream Sauce Recipe

Step 1: Roast the Potatoes for Perfect Tenderness

First things first, preheat your oven to 450°F and grease your baking dish with olive oil. Toss those Yukon gold potatoes with olive oil, salt, and pepper—this is key for flavorful, crisp edges. Roast them for about 20-25 minutes until they’re tender when pierced with a fork but still hold their shape. This step builds a great sturdy base for the fish and sauce later on.

Step 2: Build the Aromatic Rosemary Cream Sauce

While the potatoes roast, melt butter with olive oil in a saucepan over medium heat. Add chopped shallots and cook until they’re soft and translucent—that usually takes about five minutes. Then toss in the garlic and cook just until fragrant (be careful not to burn it!). Pour in heavy cream, stock, rosemary sprigs, lemon zest and juice, Dijon mustard, cayenne, and capers. Bring it to a gentle simmer and let it thicken slightly for around 5 minutes. You’ll start to notice those amazing aromas filling the kitchen—trust me, this sauce is the star.

Step 3: Combine and Bake Until Flaky Delicious

Sprinkle salt over the cod pieces to season well, then nestle them into the baked potatoes in the dish. Pour that beautiful rosemary cream sauce all over the top. Pop the baking dish back into the oven, uncovered, for another 10-15 minutes or until the cod is completely opaque and flakes easily with a fork. That’s your cue that the fish is perfectly cooked and the flavors are melded together.

Step 4: Garnish and Serve

Once out of the oven, sprinkle minced flat leaf parsley over the dish for a fresh touch of color and brightness. Serve immediately to enjoy that creamy, flavorful sauce at its best!

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Pro Tips for Making Cod & Potatoes in Rosemary Cream Sauce Recipe

  • Choose firm, fresh cod: Fresh fish flakes beautifully and won’t fall apart during baking.
  • Don’t rush the shallots: Slow sautéing brings out their sweetness, foundational for your sauce.
  • Watch the sauce thickness: Let it simmer until it lightly coats a spoon but don’t over-reduce or it will get too thick.
  • Use a shallow baking dish: This helps the sauce evenly surround the fish and potatoes for consistent cooking.

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

A white rectangular baking dish filled with a creamy, light golden sauce covering four white flaky fish pieces, each sprinkled with small green herbs and capers. Around the fish, there are several chunks of golden-brown roasted potatoes, some slightly crispy on the edges. Two thin lemon slices sit on the top right corner of the dish, adding a fresh yellow color. A silver spoon rests inside the dish on the left side, partially submerged in the sauce. The dish is on a white marbled surface with two small white plates nearby, one containing chopped green herbs and the other holding black pepper. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this dish with fresh flat leaf parsley because it adds a lively green color and a mild herbaceous note that complements the rosemary sauce. Sometimes I like to add a light sprinkle of lemon zest right before serving for an extra fragrant lift.

Side Dishes

This recipe pairs beautifully with a crisp green salad for contrast—think arugula with a lemon vinaigrette—or some steamed green beans tossed with toasted almonds. If you want to stay cozy, a side of crusty bread is perfect to sop up any leftover cream sauce.

Creative Ways to Present

For a dinner party, I sometimes serve this Cod & Potatoes in Rosemary Cream Sauce Recipe in individual shallow ramekins – it looks elegant and convenient for guests. Garnished with more fresh rosemary sprigs and a thin lemon slice, it feels like a restaurant-worthy plate right at home.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you just might, it’s that good), store them in an airtight container in the fridge for up to 2 days. Because the creamy sauce can thicken as it cools, gently reheat with a splash of stock or cream to bring it back to that silky texture.

Freezing

I don’t usually freeze this recipe because cream-based sauces can separate when thawed, but if you want to, freeze the cooked cod and potatoes separately from the sauce. Thaw and gently reheat the sauce on the stove, whisking to recombine before serving.

Reheating

For reheating, I prefer warming the dish gently in a saucepan on low heat with a bit of extra cream or stock added. This keeps the cod moist and the sauce creamy without breaking. Microwave works too if you’re in a hurry—just add liquid and heat in short bursts, stirring in between.

FAQs

  1. Can I use other types of fish for this Cod & Potatoes in Rosemary Cream Sauce Recipe?

    Absolutely! While cod is ideal because of its flaky texture and mild flavor, you can substitute haddock, halibut, or even pollock. Just adjust cooking time as thicker or thinner fillets will vary in doneness.

  2. How can I make this recipe gluten-free?

    This recipe is naturally gluten-free as long as you use gluten-free chicken or fish stock and confirm your Dijon mustard doesn’t contain gluten. Always check labels just in case!

  3. What does the rosemary add to the cream sauce?

    Fresh rosemary infuses the cream sauce with an earthy, pine-like aroma and subtle herbal flavor that complements the richness and enhances the dish’s overall depth. It’s the secret ingredient that elevates the sauce from good to unforgettable.

  4. Can I prepare parts of this recipe ahead of time?

    You can roast the potatoes and make the cream sauce up to a day in advance and refrigerate separately. When ready to serve, nestle in the seasoned cod and bake everything together for best freshness and texture.

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce Recipe has a special place in my recipe rotation because it’s reliable, comforting, and elegant all at once. I find it’s one of those dishes that feels like a treat but comes together without fuss—perfect for those moments when you want to impress or just enjoy a really delicious meal at home. I hope you give it a try soon—you’ll love how those simple ingredients turn into a mouthwatering dinner that’s just as wonderful on busy weeknights as on weekends.

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Cod & Potatoes in Rosemary Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 29 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
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Description

This Cod & Potatoes in Rosemary Cream Sauce recipe features tender roasted Yukon gold potatoes and flaky cod fillets baked in a rich, flavorful rosemary-infused cream sauce with lemon, Dijon mustard, and capers. A perfect elegant yet easy dinner that balances savory, citrus, and herb notes.

Ingredients

Units Scale

Potatoes and Cod

  • 3 tablespoons extra-virgin olive oil
  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
  • 2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly cracked black pepper
  • 1 pound cod fillet, cut into 4 pieces
  • 2 tablespoons minced flat leaf parsley (optional)

Rosemary Cream Sauce

  • 2 tablespoons salted butter
  • 1 large shallot, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or fish stock
  • 2 sprigs fresh rosemary
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice (from 1 lemon)
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons capers, drained

Instructions

  1. Preheat oven and prepare dish: Preheat the oven to 450°F and place a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon of the olive oil.
  2. Roast the potatoes: Toss the Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Spread them evenly in the prepared baking dish and roast for 25 minutes until tender.
  3. Make the cream sauce: While the potatoes roast, heat the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once melted, add the chopped shallot and cook, stirring occasionally, until tender, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.
  4. Add liquids and flavorings: Stir in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase heat to medium-high and bring to a simmer, then reduce to medium-low and cook until the sauce thickens slightly, about 5 minutes.
  5. Prepare the cod: Sprinkle the cod pieces all over with the remaining 1 teaspoon kosher salt.
  6. Combine and bake: Remove the potatoes from the oven. Nestle the cod fillets into the potatoes in the baking dish and pour the rosemary cream sauce evenly over the fish and potatoes. Bake uncovered until the fish flakes easily with a fork, about 15 minutes.
  7. Garnish and serve: Sprinkle the dish with minced flat leaf parsley if using. Serve warm and enjoy.

Notes

  • Use Yukon gold potatoes for their creamy texture and ability to hold shape well during roasting.
  • Substitute cod with other firm white fish like haddock or halibut if desired.
  • For a dairy-free version, replace butter with olive oil and use coconut cream instead of heavy cream.
  • If you prefer a milder sauce, omit the cayenne pepper.
  • Chicken or fish stock enhances flavor; vegetable stock can be used for a lighter taste.
  • Make sure to roast potatoes first so they become tender before adding fish to avoid overcooking the fish.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 750 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 100 mg

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