Cod & Potatoes in Rosemary Cream Sauce Recipe

I’m so excited to share this Cod & Potatoes in Rosemary Cream Sauce Recipe with you—it’s one of those dishes that feels both comforting and elegant all at once. The creamy rosemary sauce ties the tender cod and roasted Yukon gold potatoes together beautifully, making it perfect for a cozy weeknight dinner or even a casual dinner party when you want to impress without fuss.

What I love most about this recipe is how the flavors meld: the earthy potatoes soak up the luscious lemony cream sauce with just the right kick from Dijon mustard and a hint of cayenne. Once you’ve got this down, you’ll find it’s a fantastic way to have a filling, flavorful meal that doesn’t take forever to pull together.

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Ingredients & Why They Work

Every ingredient in the Cod & Potatoes in Rosemary Cream Sauce Recipe plays a role in building layers of flavor and texture that complement each other perfectly. A quick tip? Pick Yukon gold potatoes for their creamy texture and naturally buttery taste that roasts up just right.

• Extra-virgin olive oil: Adds richness and helps potatoes crisp up when roasted.
• Yukon gold potatoes: Their waxy texture holds shape well and soaks in the cream sauce.
• Kosher salt: Essential for seasoning each component evenly.
• Freshly cracked black pepper: Gives subtle heat without overpowering the delicate fish.
• Salted butter: Adds depth and richness to the sauce base.
• Shallot: Milder than onions, providing soft aromatic sweetness.
• Garlic: Brings warm, fragrant undertones to the cream sauce.
• Heavy cream: Creates the luscious base of the rosemary cream sauce.
• Chicken or fish stock: Adds savory umami that elevates the sauce.
• Fresh rosemary sprigs: The star herb giving a piney, woodsy note that really complements cod.
• Lemon zest and juice: Bright, fresh citrus that balances the richness perfectly.
• Dijon mustard: Adds subtle tang and depth to the sauce.
• Ground cayenne pepper: A gentle heat to awaken the flavors.
• Capers: Provide salty, briny pops that contrast the creaminess.
• Cod fillet: Mild, flaky white fish that soaks up flavors without competing.
• Flat leaf parsley (optional): Fresh herb finishing touch for color and brightness.

Tweak to Your Taste

Personally, I like to play with the amount of lemon juice and capers depending on my mood — sometimes I want a bit more brightness, other times I keep it mellow. Don’t be afraid to adjust the cayenne or even swap rosemary with thyme if that’s your favorite herb. Making this recipe your own is half the fun!

• Variation: I once added a handful of cherry tomatoes in the last 10 minutes of baking for a sweet pop of flavor—delicious and colorful!
• Dairy-free option: Swap heavy cream for coconut cream and butter for olive oil to make this recipe dairy-free without losing creaminess.
• Spice it up: Add a pinch more cayenne or a dash of smoked paprika for a smoky twist.

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

Step 1: Prep and Roast the Potatoes

Start by preheating your oven to 450°F and greasing an 8×8-inch baking dish with a tablespoon of olive oil so nothing sticks. Toss your Yukon gold potatoes in a tablespoon of olive oil, a teaspoon of kosher salt, and pepper—make sure they’re well coated. Roast them for about 20-25 minutes, or until they’re tender but still holding their shape. Don’t rush this step; properly roasted potatoes add great texture to the dish.

Step 2: Make the Rosemary Cream Sauce

While the potatoes roast, melt the butter with the remaining tablespoon of olive oil over medium heat in a saucepan. Add the chopped shallot and cook until it softens—about 5 minutes. Then toss in the garlic and cook just until fragrant, about a minute more. Next, stir in the heavy cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Bring it all to a simmer on medium-high, then lower the heat and gently cook until it thickens slightly—about 5 minutes. Keep an eye on it and stir occasionally to prevent burning.

Step 3: Add Cod and Bake Everything Together

Season your cod fillets on all sides with the last teaspoon of kosher salt. When the potatoes are done roasting, carefully nestle the cod pieces into the baking dish right among the potatoes. Pour your luscious rosemary cream sauce over the top, making sure the fish is well coated. Bake uncovered for another 10-15 minutes until the cod flakes apart easily with a fork—don’t overcook or it’ll get dry.

Step 4: Garnish and Serve

Once out of the oven, sprinkle freshly minced flat leaf parsley over the whole dish for a pop of color and fresh flavor. Then dig in while it’s warm and comforting—you’ll savor every bite!

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

Garnishes

I usually finish this dish with some freshly chopped flat leaf parsley because it adds a fresh, herbaceous note and a lovely green pop against that creamy sauce. Sometimes I squeeze a little extra lemon juice just before serving to brighten things even more.

Side Dishes

Because this recipe already has potatoes, I tend to pair it with something green and light—like roasted asparagus, steamed green beans, or a crisp arugula salad dressed in lemon vinaigrette. It keeps the meal balanced and fresh without overwhelming the delicate fish.

Creative Ways to Present

For a special occasion, I like to plate individual servings elegantly by layering the potatoes on the bottom, topping with a cod fillet, then ladling sauce artistically around the sides. Garnishing with lemon zest curls or a small rosemary sprig takes the presentation up a notch without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The potatoes stay tender and the sauce holds up well, but the cod is best eaten sooner rather than later because fish texture can change after refrigeration.

Freezing

I generally don’t freeze this dish since cream sauces and potatoes don’t always reheat well from frozen, but if you must, freeze before baking. Defrost fully in the refrigerator overnight and reheat gently on the stove rather than microwave to preserve texture and flavor.

Reheating

To reheat leftovers, I warm the dish gently in a low oven around 300°F, covered with foil, to avoid drying out the cod and cream sauce. A slow reheat helps keep the flavors fresh and the fish tender.

FAQs

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce Recipe is one of those dishes that reminds me how simple ingredients can create something really special. It’s comforting, flavorful, and just feels like a warm hug on a plate. I hope you enjoy making it as much as I do—and that it becomes one of your favorite go-to meals for busy nights or relaxed weekends alike.

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