Name: Cod & Potatoes in Rosemary Cream Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 1 pound Yukon gold potatoes, cut into 1-inch pieces; 1 pound cod fillet, cut into 4 pieces; 3 tablespoons extra-virgin olive oil; 2 teaspoons kosher salt; ¼ teaspoon freshly cracked black pepper; 2 tablespoons minced flat leaf parsley (optional); 2 tablespoons salted butter; 1 large shallot, chopped; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken or fish stock; 2 sprigs fresh rosemary; 1 teaspoon lemon zest; 2 tablespoons lemon juice (from 1 lemon); 2 teaspoons Dijon mustard; ¼ teaspoon ground cayenne pepper; 2 tablespoons capers, drained

Jump to Recipe· 4.6 from 8 reviews

If you’re on the lookout for a comforting yet elegant dish, you’re going to absolutely fall for this Cod & Potatoes in Rosemary Cream Sauce Recipe. It’s like the perfect hug on a plate — tender cod, golden roasted potatoes, and a luscious rosemary cream sauce that pulls everything together. Trust me, once you make this, it’ll become one of those go-to meals you want to whip up again and again. Let’s dive into how to make it happen in your kitchen!

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Why This Recipe Works

Balanced Flavors: The crisp roasted potatoes and flaky cod meld beautifully with the fragrant rosemary cream sauce, giving you rich, fresh notes in every bite.
Simple Ingredients, Stunning Results: Using everyday pantry staples with a touch of fresh herbs and lemon makes this dish impressive without being complicated.
Hands-Off Oven Cooking: Roasting the potatoes and baking the cod in one dish makes cleanup easier — always a win!
Creamy yet Light: The cream sauce thickens just enough to coat the fish and potatoes without weighing the dish down.

Cod & Potatoes in Rosemary Cream Sauce, cod and potato dinner, rosemary cream sauce recipe, easy seafood recipes, comforting fish and potato dishes - A white baking dish filled with four pieces of flaky white fish layered on top of golden roasted potato chunks, all covered in a creamy sauce with herbs and capers scattered across. Two thin lemon slices rest on the right side, adding a bright touch. The sauce has a light beige color with green herb bits mixed in, and the potatoes have a slightly crispy brown edge. The background is a white marbled surface with a white bowl of chopped parsley and a white plate with cracked black pepper visible near the top right. A large silver spoon rests at the top left inside the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cod & Potatoes in Rosemary Cream Sauce Recipe plays a key role — from the starchy Yukon gold potatoes that crisp to perfection, to the fresh lemon zest and juice that brighten the rich cream sauce. Choosing quality cod and fresh rosemary makes all the difference here. Shopping tip: look for the freshest cod fillets at your market to get that tender, flaky texture that melts in your mouth.

Extra-virgin olive oil: Adds a fruity richness and helps brown the potatoes beautifully in the oven.
Yukon gold potatoes: Their creamy texture and natural sweetness hold up well when roasted, giving a tender center and crisp edges.
Kosher salt: Essential for seasoning and drawing out the best flavors, especially when seasoning the fish and potatoes.
Freshly cracked black pepper: Adds a bright, subtle bite without overpowering the dish.
Salted butter: Richness and depth in the cream sauce, plus it helps soften the shallots and garlic perfectly.
Shallot: Offers a mild, slightly sweet onion flavor that blends well without being sharp.
Garlic: A punch of aroma and flavor, perfect for any creamy sauce.
Heavy cream: Gives the sauce its luscious body—don’t skimp here!
Chicken or fish stock: Adds savory depth without overpowering the delicate cod.
Fresh rosemary: The herb star here, it infuses the sauce with that signature piney, aromatic flavor.
Lemon zest & juice: These brighten the richness of the cream and butter with fresh citrus notes.
Dijon mustard: A subtle tang that helps emulsify the sauce and layers in complex flavor.
Ground cayenne pepper: Just a hint gives the sauce a gentle kick—it shouldn’t feel spicy, just lively.
Capers: Their briny pop cuts through the creaminess beautifully.
Cod fillet: The star protein, flaky and mild, perfect for soaking up that creamy rosemary sauce.
Minced flat leaf parsley (optional): Freshens up the finished dish and adds a splash of color.

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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 so flexible, and you can easily customize it depending on what you have or your preferences. Sometimes I swap out the rosemary for thyme, or add a splash of white wine to the sauce for a little extra depth. You should definitely make it your own!

Variation: Once, I replaced the cod with halibut for a firmer texture, and it worked beautifully, though the cooking time was a touch longer.
Dairy-Free Modification: Try using coconut cream or a cashew cream alternative to keep it creamy without dairy.
Seasonal Twist: Add sautéed wild mushrooms or roasted cherry tomatoes for an extra layer of seasonal goodness.
Milder Sauce: If you’re not a fan of the subtle cayenne heat, just hold back or omit the cayenne pepper altogether.

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

Step 1: Roast the Potatoes to Golden Perfection

First things first, preheat your oven to 450°F and grease an 8×8-inch baking dish with that first tablespoon of olive oil. Toss the Yukon gold potatoes with olive oil, kosher salt, and freshly cracked black pepper. Spread them out in the dish and roast for 20 to 25 minutes until they’re tender on the inside and slightly crisp on the outside. This roasting step is crucial because it gives the potatoes that beautiful texture contrast you want in this dish.

Step 2: Build Your Rosemary Cream Sauce

While the potatoes roast, melt the butter with the remaining olive oil in a medium saucepan over medium heat. Once the butter is foamy, add your chopped shallot and cook until it’s softened—about 5 minutes. Next, stir in the minced garlic and cook for another minute until fragrant. Then pour in the heavy cream, chicken or fish stock, and toss in the rosemary sprigs, lemon zest, lemon juice, Dijon mustard, ground cayenne, and capers. Bring this mixture up to a simmer over medium-high heat, then lower the heat and let it cook until thickened — about 5 minutes. This sauce is where all those wonderful flavors come alive.

Step 3: Add the Cod and Finish Baking

While the sauce is happily thickening, sprinkle the cod fillets with the remaining teaspoon of kosher salt. Once your potatoes are roasted, nestle the cod pieces gently into the potatoes in the baking dish. Pour the luscious rosemary cream sauce evenly over the top, coating everything in that lovely sauce. Pop it back into the oven — uncovered — and bake for another 10 to 15 minutes, or until the cod flakes easily with a fork. This final bake lets the fish steam gently in the cream sauce, absorbing all those delicious herby, lemony flavors.

Step 4: Serve and Garnish

When your dish is out of the oven, sprinkle over that fresh minced flat-leaf parsley if you’d like an extra pop of green and freshness. Serve it straight from the dish or plate it nicely for guests — either way, it’s a soul-satisfying meal!

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

Even Potato Pieces: Cut the potatoes into uniform 1-inch pieces so they roast evenly and finish cooking at the same time as the fish.
Don’t Skip the Lemon: The zest and juice brighten the rich cream sauce and cut through the heaviness beautifully, so resist leaving it out!
Watch Your Oven Time: Overbaked cod can get dry; keep an eye on it so it stays flaky and tender.
Sauce Thickness: If your sauce isn’t thickening, just simmer a few extra minutes—don’t rush, as that texture is key.

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

Garnishes

I’m a big fan of finishing this dish with fresh minced parsley for that fresh, herbal kick and a burst of color. Sometimes I also add a light sprinkle of lemon zest on top before serving for an extra bright note that wakes up the whole plate. A few thin lemon wedges on the side always look pretty and let guests adjust the citrus to their liking.

Side Dishes

This recipe feels hearty on its own, but I love pairing it with a crisp green salad dressed simply with vinaigrette for balance. Steamed green beans or sautéed baby spinach are also great options if you want some extra veggies on the side without overshadowing the main dish.

Creative Ways to Present

For a special occasion, I like to present the cod and potatoes in individual shallow ramekins, drizzling the rosemary cream sauce on top just before serving. Guests get their own perfect portion, and it feels a bit fancy but without fuss. Adding a delicate sprig of fresh rosemary on each plate makes it look restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

After your meal, transfer any leftovers to an airtight container and store in the fridge for up to 3 days. I find the potatoes soak up some sauce overnight, which actually makes for a delicious next-day meal. Just give it a gentle stir when reheating.

Freezing

If you want to freeze this dish, I recommend freezing it without the cream sauce first, then adding a fresh batch of sauce when reheating. Cream sauces can sometimes separate when frozen and thawed, so fresh sauce keeps it silky and delicious.

Reheating

To reheat leftovers, gently warm the cod and potatoes in a skillet over low heat or in a moderate oven (about 325°F) to keep the cod tender and prevent drying out. Pour over a little extra cream or stock if the sauce looks thickened too much on reheating.

FAQs

Can I use a different type of fish in this Cod & Potatoes in Rosemary Cream Sauce Recipe?

Absolutely! While cod is ideal for its mild flavor and flaky texture, you can substitute with halibut, haddock, or even firm white fish like pollock. Just adjust the cooking time slightly if your fish is thicker or denser.
Is it okay to use dried rosemary instead of fresh?

Fresh rosemary really shines in this recipe, imparting bright, piney aromas that dried can’t match. However, if you only have dried, use about a third of the amount and add it earlier in the sauce so it has time to rehydrate and release flavor.
Can I prepare parts of this recipe ahead of time?

You can roast the potatoes a few hours ahead and keep them covered at room temperature. For best results, make the sauce fresh and bake the cod just before serving to keep the fish tender and sauce silky.
What can I serve with Cod & Potatoes in Rosemary Cream Sauce Recipe for a balanced meal?

A crisp green salad, steamed seasonal vegetables, or lightly sautéed greens all complement this dish well and help balance out the creamy richness with some freshness.

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce Recipe has become one of my favorite dishes to make when I want something that feels both special and comforting. The way the flavors come together never fails to impress family and friends, and honestly, it’s a joy to cook. If you try it out, I’d love to hear how you tweak it to make it your own—because really, that’s what cooking is all about. Give it a go, and enjoy each bite!