Name: Cod & Potatoes in Rosemary Cream Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil; 1 pound Yukon gold potatoes, cut into 1-inch pieces; 2 teaspoons kosher salt; ¼ teaspoon freshly cracked black pepper; 1 pound cod fillet, cut into 4 pieces; 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; 2 tablespoons minced flat leaf parsley (optional)

Jump to Recipe· 4.7 from 6 reviews

If you’re craving a dish that feels both comforting and a bit fancy, you’re going to love this Cod & Potatoes in Rosemary Cream Sauce Recipe. It’s one of those meals that somehow manages to be cozy and fresh at the same time – creamy, herby, and perfectly balanced with a zing of lemon. Plus, it’s so straightforward to make that you’ll want to tuck into it on any weeknight or impress guests without breaking a sweat. Stick with me and I’ll walk you through every step to make sure your dinner comes out just as dreamy as mine always does.

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Why This Recipe Works

Balanced Flavors: The rosemary and lemon zest bring fresh herbal brightness that cuts through the buttery cream sauce perfectly.
Perfect Texture: Roasting Yukon gold potatoes gives you that dreamy crispy outside and soft inside, pairing beautifully with flaky cod.
Simple Yet Elegant: It looks like you’ve spent hours prepping, but it’s really a one-dish wonder that’s easy to pull off.
Customizable Cream Sauce: The sauce thickens just right, and you can tweak the heat or tanginess to suit your tastes.

Cod & Potatoes in Rosemary Cream Sauce, rosemary cream sauce with cod and potatoes, easy fish dinner recipe, comforting seafood dish, beginner-friendly cod recipe - 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

Every ingredient here is chosen not just for flavor but for texture and harmony. The Yukon gold potatoes hold their shape well while roasting, and the cod is mild yet meaty enough to stand up to the creamy rosemary sauce. Plus, little flavor bombs like capers and Dijon mustard really elevate the dish without overpowering the delicate fish.

Extra-virgin olive oil: Adds richness and depth and helps with roasting and sautéing, bringing out the best in each ingredient.
Yukon gold potatoes: Their buttery texture and golden color roast beautifully, making them the star sidekick to the cod.
Kosher salt: Essential for seasoning every step thoroughly—don’t skimp here, it makes all the difference!
Black pepper: Freshly cracked provides a gentle kick that balances the creamy sauce.
Salted butter: Melts and combines with olive oil for a flavorful base to soften shallots and garlic.
Shallot: Offers a milder, sweeter onion flavor that suits delicate fish dishes better than regular onions.
Garlic: Just enough to add aroma and warmth without getting too overpowering.
Heavy cream: Creates that lush, silky sauce you’ll want to spoon over everything.
Chicken or fish stock: Adds body and an extra layer of savory flavor to the sauce.
Fresh rosemary: Its piney scent infuses the sauce and matches perfectly with potatoes and fish.
Lemon zest and juice: Brighten and lighten the whole dish with a fresh, citrusy punch.
Dijon mustard: Adds a subtle tang and depth to the cream sauce.
Ground cayenne pepper: Just a touch to introduce gentle warmth without overwhelming the delicate flavors.
Capers: Bring bursts of briny, salty goodness that keep the sauce exciting.
Cod fillet: Firm yet flaky with a mild taste that soaks up the sauce beautifully.
Flat leaf parsley (optional): Fresh garnish that adds color and an herbal brightness at the end.

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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.

Make It Your Way

One of the things I love about this Cod & Potatoes in Rosemary Cream Sauce Recipe is just how open it is to personalization. Whether you want to dial up the heat, swap out the fish, or add more veggies, it takes tweaks like a champ.

Variation: I sometimes swap cod for halibut or haddock when cod isn’t fresh at the market—both work really well.
Dietary tweak: For a lighter version, try swapping heavy cream for half-and-half or coconut milk and skip the butter.
Seasonal twist: Adding a handful of peas or asparagus tips last few minutes of baking adds a lovely spring vibe.
Extra flavor: If you like garlic, you can toss in a few roasted cloves on top for a mellow sweetness.

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

Step 1: Roast Those Potatoes to Golden Perfection

Start by preheating your oven to 450°F (I always place the rack in the center). Toss your Yukon gold potatoes with olive oil, salt, and freshly cracked pepper in a baking dish greased with a little oil – this helps everything crisp up nicely without sticking. Into the oven they go for about 20-25 minutes or until they’re tender and beautifully golden. You’ll know it’s time when you can pierce them easily with a fork and they have a lightly crispy edge.

Step 2: Build the Base of Your Creamy Rosemary Sauce

While the potatoes roast, melt the butter with the remaining olive oil in a saucepan over medium heat. The combo of butter and olive oil creates a lovely flavor layer and prevents the butter from burning. Add your chopped shallots and cook them until soft — about 5 minutes — then throw in the garlic and cook just until fragrant, about a minute. Don’t rush this step, as it’s the fragrant foundation for your sauce.

Step 3: Simmer to Creamy Rosemary Heaven

Pour in the heavy cream and your choice of stock, then toss in the rosemary sprigs, lemon zest, and lemon juice. Stir in the Dijon, cayenne, and capers. Turn up the heat until the sauce bubbles gently, then reduce to a simmer to thicken – this takes about 5 minutes. The sauce should coat the back of a spoon beautifully. Keep an eye on it so it doesn’t boil over or reduce too much.

Step 4: Assemble, Bake, and Serve

Season your cod fillets with salt and nestle them among the roasted potatoes in the baking dish. Pour your luscious cream sauce all over the fish and potatoes. Pop the whole thing back in the oven and bake uncovered for another 10-15 minutes, until the cod flakes easily with a fork. Fresh parsley sprinkled on top adds a lovely color contrast and herbaceous note before serving.

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Tips from My Kitchen

Use Yukon Gold for Best Texture: Russets tend to crumble too much; Yukon gold holds shape and crisps nicely.
Don’t Skip the Lemon Zest: It’s easy to overlook but that zest brings life to the sauce, balancing the rich cream.
Keep an Eye on the Cream Sauce: Once it thickens, lower the heat and stir often to avoid scorching on the bottom.
Check Fish Early: Fish cooks fast—start checking at 10 minutes to avoid drying it out.

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

Garnishes

I always sift some freshly chopped flat-leaf parsley over the top right before serving—it adds such a fresh, green brightness that contrasts the creamy sauce beautifully. If I’m feeling fancy, a tiny drizzle of good-quality extra-virgin olive oil and a few extra capers on top bring a nice salty pop.

Side Dishes

This dish stands tall on its own, but I sometimes serve it alongside a simple mixed green salad with a sharp vinaigrette to cut through the richness. A crusty baguette is perfect for mopping up leftover sauce, or steamed green beans dressed with lemon and garlic make a delicious, light green side.

Creative Ways to Present

Once, I plated the cod and potatoes over small nests of wilted spinach for a pop of color and some extra nutrition—worked great for a dinner party. For a rustic look, serve the fish right in the baking dish, garnished with fresh rosemary sprigs. On special occasions, pairing with a glass of crisp white wine, like sauvignon blanc, really elevates the entire experience.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), I keep them in an airtight container in the fridge for up to two days. The potatoes soak up some sauce overnight, which actually makes them taste even better the next day.

Freezing

I’ve frozen this dish once or twice, but the cream sauce can separate a bit after thawing. If you want to freeze, package portions tightly and thaw overnight in the fridge. Reheat gently, stirring to bring the sauce back together.

Reheating

To reheat leftovers, warm gently on the stove over low heat with a splash of stock or cream to loosen the sauce. The oven at low temperature also works well and helps preserve that slight crispness on the potatoes.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod is the classic choice here, you can substitute halibut, haddock, or even sea bass for a similar flaky texture and mild flavor. Just adjust cooking times based on the thickness of your fillets.
How do I know when the cod is perfectly cooked?

The cod is done when it easily flakes with a fork but is still moist inside. Usually, it takes between 10 to 15 minutes in the oven after adding it to the potatoes and sauce. Check from the 10-minute mark to avoid overcooking.
Can I make the sauce dairy-free?

Yes! You can swap heavy cream for canned coconut milk or a creamy dairy-free alternative, and use olive oil instead of butter. The flavor will be different but still delicious and creamy.
What’s the best way to reheat leftovers without drying out the fish?

Reheat gently on the stove over low heat, adding a little extra stock or cream to keep the sauce loose. Avoid microwaving directly, as it can easily dry out the cod.

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce Recipe is one of those dishes that feels like a hug on a plate. I hope you find the same joy in making and eating it as I have over the years in my kitchen. It’s just the right mix of simple elegance and cozy comfort, perfect for any night you want something delicious without fuss. I’d recommend trying it soon and making this recipe part of your regular rotation—you’ll thank yourself for many dinners to come!