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Cod & Potatoes in Rosemary Cream Sauce Recipe

ByLucy
Jump to Recipe· 4.8 from 16 reviews

I absolutely love sharing this Cod & Potatoes in Rosemary Cream Sauce Recipe because it’s one of those dishes that just feels like a warm hug on a plate. The combination of tender cod and creamy potatoes soaked in a rosemary-infused sauce makes every bite comforting and fresh. Whether you’re whipping this up for a weeknight dinner or a cozy weekend meal, it always hits the spot without needing hours in the kitchen.

What makes this recipe stand out is how simple the ingredients come together to create something truly special – the fresh rosemary and lemon zest brighten the rich cream sauce, while the capers add just the right tangy kick. I’ve found it’s perfect when you want a fuss-free dish that feels fancy enough to serve guests but easy enough to make for yourself any night of the week. This Cod & Potatoes in Rosemary Cream Sauce Recipe is definitely a keeper!

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Why This Recipe Works

  • Balanced Flavors: The tangy capers and lemon zest perfectly cut through the richness of the cream sauce for a harmonious taste.
  • Simple Technique: Roasting potatoes separately ensures they’re crispy and tender, while the cod stays perfectly flaky and moist in the sauce.
  • Fresh Aromatics: Fresh rosemary and shallots add layers of flavor that feel homey and elevated at the same time.
  • Versatility: It’s a recipe that easily adapts to what you have on hand – you can swap in your favorite white fish or play with herbs.
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

Every ingredient in this Cod & Potatoes in Rosemary Cream Sauce Recipe has a purpose, creating a wonderful balance of creamy, savory, and bright flavors. Choosing quality fresh produce and fish makes a noticeable difference here, and a few handy tips will make shopping and prepping easier for you.

  • Extra-virgin olive oil: Adds a fruity richness that complements the cream without overpowering the delicate fish.
  • Yukon gold potatoes: These hold their shape well when roasted and have a naturally buttery flavor perfect for soaking up the sauce.
  • Kosher salt & black pepper: Simple seasoning essentials to enhance every ingredient.
  • Salted butter: Brings a silky texture and helps sauté shallots and garlic with extra flavor.
  • Shallot: Milder and more delicate than onion, it adds just the right amount of sweetness.
  • Garlic: Essential aromatic that lifts the sauce with its warm fragrance.
  • Heavy cream: Provides the luxurious base for the sauce, making it silky and indulgent.
  • Chicken or fish stock: Adds depth and umami without heaviness.
  • Fresh rosemary: Its piney aroma infuses the cream sauce beautifully.
  • Lemon zest and juice: Brighten and balance the rich cream with fresh citrus notes.
  • Dijon mustard: Adds a subtle tang and complexity to the sauce.
  • Ground cayenne pepper: A gentle kick that wakes up the flavors without heat overload.
  • Capers: Their briny punch is what really elevates this dish to something memorable.
  • Cod fillet: A firm white fish that flakes beautifully and soaks up the sauce’s flavor perfectly.
  • Minced flat-leaf parsley (optional): Adds a fresh herbal finish and a pop 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.

Make It Your Way

I love how flexible the Cod & Potatoes in Rosemary Cream Sauce Recipe is, and I encourage you to put your own spin on it. You can easily tweak the herbs or even swap the fish depending on what’s fresh or what you have in the freezer.

  • Variation: Sometimes I swap cod for haddock or halibut—both work wonderfully and keep the fish moist in the sauce.
  • Dietary changes: For a lighter take, I’ve used half-and-half instead of heavy cream, and it still tastes delicious.
  • Seasonal herbs: When rosemary isn’t available, thyme or tarragon make excellent substitutes that bring their own unique aroma.

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

Step 1: Roast the Potatoes to Perfection

First things first, preheat your oven to 450°F and grease an 8×8-inch baking dish with some olive oil. Toss the chopped Yukon gold potatoes with olive oil, kosher salt, and cracked black pepper, then spread them evenly on a baking sheet or directly in the dish if you prefer. Roast them for 20-25 minutes until they are tender and lightly golden, making sure they don’t overcrowd so they get that lovely crisp edge. Trust me—this step makes the difference between soggy potatoes and perfectly tender bites.

Step 2: Build the Rosemary Cream Sauce

While the potatoes roast, melt butter and the remaining olive oil in a medium saucepan over medium heat. Add chopped shallots and sauté until they’re soft and translucent, about 5 minutes. Then add minced garlic and cook just until fragrant, about a minute—don’t let it burn! Pour in the heavy cream, chicken or fish stock, fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Turn up the heat to medium-high and bring everything to a gentle simmer. Reduce the heat to medium-low and let it thicken for about 5 minutes, stirring occasionally to keep the sauce smooth and creamy.

Step 3: Add the Cod and Finish Baking

Sprinkle the cod fillets with the remaining kosher salt and nestle them carefully on top of the roasted potatoes in your baking dish. Pour your luscious rosemary cream sauce over the fish and potatoes, making sure everything is nicely coated. Bake uncovered for 10-15 minutes, or until the fish flakes easily with a fork. Keep a close eye on it—you want the cod tender and moist, not dried out.

Step 4: Garnish and Serve

Once out of the oven, sprinkle minced flat-leaf parsley over the top for a fresh pop of color and flavor. Serve the Cod & Potatoes in Rosemary Cream Sauce hot—and get ready to savor every delightful bite.

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Tips from My Kitchen

  • Use Room Temperature Fish: Let your cod sit out for 15 minutes before cooking—it helps it cook evenly and avoid a cold center.
  • Don’t Skip the Lemon Zest: I once forgot it, and the sauce missed that fresh brightness, so I never leave it out now!
  • Capers Are a Game Changer: They add that salty tang that ties the whole dish together—don’t leave them out or substitute with olives.
  • Watch the Fish Bake Time: Overbaking dries out the cod, so check it around 10 minutes and test with a fork gently.

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 like to keep the garnishes simple: fresh chopped flat-leaf parsley scattered over right before serving adds a lovely burst of green and fresh flavor. Sometimes I throw on a few thin lemon slices for a pretty touch and extra citrus aroma. A sprinkle of finely grated Parmesan cheese can also be delightful if you want a little savory richness on top.

Side Dishes

This Cod & Potatoes in Rosemary Cream Sauce Recipe stands beautifully on its own, but if you want a bit more to the meal, I often pair it with a simple arugula salad tossed with lemon vinaigrette or roasted green beans with garlic. A crusty artisan bread is also great for sopping up that heavenly cream sauce.

Creative Ways to Present

For special dinners, I’ve served this dish straight from a pretty ceramic baking dish on the table, letting everyone help themselves. Alternatively, plating individual portions with a drizzle of extra sauce, a lemon wedge, and a small fresh herb sprig makes it look restaurant-worthy. Adding edible flowers or microgreens can also elevate the presentation if you’re feeling fancy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and usually eat them within 2 days. The potatoes can soften a bit overnight, so I gently reheat the dish to preserve some texture. It’s still delicious and makes a quick next-day lunch or dinner.

Freezing

I’ve tried freezing this dish, but I recommend freezing the roasted potatoes and sauce separately from the fish for best results. The cream sauce can sometimes separate after freezing, so thaw slowly in the fridge and reheat gently while whisking. The fish itself doesn’t freeze as well cooked, so it’s better to freeze raw cod and make the sauce fresh.

Reheating

To reheat, I warm the leftovers gently on the stovetop in a wide skillet over low heat, stirring occasionally. If the sauce has thickened too much, adding a splash of milk or stock helps loosen it up. I avoid the microwave here because it can make the fish tough and the cream sauce separate.

FAQs

  1. Can I use frozen cod for this recipe?

    Yes! Just make sure to thaw it completely in the fridge before cooking so it cooks evenly. Pat it dry to remove excess moisture, which helps the sauce cling better and prevents watery results.

  2. What if I don’t have fresh rosemary?

    Dry rosemary can be used as a substitute, but use about half the amount since dried herbs are more concentrated. Alternatively, fresh thyme or tarragon both work nicely and add their own unique flavor profile.

  3. Can I make this recipe dairy-free?

    Absolutely. Swap the heavy cream for coconut cream or a creamy plant-based milk thickened with a bit of cornstarch. Use olive oil instead of butter to sauté the aromatics. The flavors will be different but still delicious!

  4. How do I know when the cod is done baking?

    The cod is done when it flakes easily with a fork and looks opaque all the way through. Depending on your oven and thickness of the fillets, this usually takes about 10-15 minutes in the oven at 450°F.

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

    Yes! You can roast the potatoes a day ahead and keep them refrigerated. The sauce can also be made the day before and gently reheated when ready to assemble and bake the fish. Just add the fish and bake right before serving to ensure it stays moist and fresh.

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce Recipe is one of my favorite go-to dishes when I want something comforting yet elegant without fuss. It’s a perfect example of how a few simple ingredients, thoughtfully combined, can create a meal that feels both special and satisfying. I hope you’ll give it a try soon and make it your own—it’s a recipe that always earns compliments and happily fills your kitchen with amazing aromas.

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Cod & Potatoes in Rosemary Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Lucy
  • 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

A comforting and delicious dish featuring tender roasted Yukon gold potatoes and flaky cod fillets baked in a flavorful rosemary cream sauce with lemon, garlic, and capers.

Ingredients

Units Scale

Potatoes

  • 3 tablespoons extra-virgin olive oil
  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly cracked black pepper

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

Fish and Garnish

  • 1 pound cod fillet, cut into 4 pieces
  • 2 tablespoons minced flat leaf parsley (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 450°F with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil.
  2. Roast Potatoes: Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Spread in the baking dish and roast for 25 minutes until tender.
  3. Prepare Sauce Base: While potatoes roast, heat butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once melted, add the chopped shallot and cook, stirring, until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Make Cream Sauce: Add cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook until sauce begins to thicken, about 5 minutes.
  5. Season Cod: Sprinkle the cod fillets all over with the remaining 1 teaspoon kosher salt.
  6. Combine and Bake: Remove potatoes from oven, nestle the seasoned cod pieces among them, and pour the cream sauce evenly over the top. Bake uncovered for 15 minutes or until the fish is flaky and cooked through.
  7. Garnish and Serve: Sprinkle with minced flat leaf parsley if desired before serving.

Notes

  • Use Yukon gold potatoes for their creamy texture and ability to hold shape well during roasting.
  • If you don’t have fish stock, chicken stock is a fine substitute to add depth to the sauce.
  • Adjust the cayenne pepper according to your preferred spice level.
  • For a dairy-free alternative, consider using coconut cream instead of heavy cream, though it will alter the flavor profile.
  • The dish can be prepared ahead by roasting the potatoes and making the sauce separately; combine and bake just before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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