Name: Cod & Potatoes in Rosemary Cream Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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, divided; 2 teaspoons kosher salt, divided; ¼ teaspoon freshly cracked black pepper; 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· 4.4 from 21 reviews

I’m so excited to share this Cod & Potatoes in Rosemary Cream Sauce Recipe with you because it’s hands-down one of my all-time favorites when I want something comforting yet classy. Imagine tender, flaky cod nestled on a bed of roasted Yukon gold potatoes, all smothered in a dreamy rosemary-infused cream sauce that just melts in your mouth. If you like hearty and flavorful dishes that come together with love (and a bit of buttery indulgence), you’re going to want to stick around for this one!

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Why This Recipe Works

Perfect balance of flavors: The rosemary cream sauce brightens the mild cod and hearty potatoes beautifully with lemon and capers adding pops of zest.
Simple but impressive: With a few pantry staples and fresh ingredients, it feels like a fancy dinner without the fuss.
Hands-off roasting technique: Roasting the potatoes and fish together in one dish saves cleanup and boosts flavor.
Creamy, rich texture: The sauce thickens just right for comforting coating without being heavy or greasy.

Cod & Potatoes in Rosemary Cream Sauce, rosemary fish and potato recipe, creamy cod and potato dinner, roasted Yukon gold fish dish, easy seafood with herb sauce - 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 special role — from the creamy base to the aromatic herbs to the subtly tangy accents. Grab the freshest cod you can find for flaky texture, and the Yukon gold potatoes roast up golden and tender without falling apart. Let’s talk about how these ingredients come together.

Extra-virgin olive oil: Adds fruitiness and helps potatoes crisp while sautéing the shallots gently.
Yukon gold potatoes: Their waxy texture holds up in roasting, giving you tender, fluffy bites.
Kosher salt: Essential for highlighting flavors; I like to season both potatoes and fish evenly.
Black pepper: Freshly cracked for mild heat and depth.
Salted butter: For richness and the base flavor when cooking shallots and garlic.
Shallot: Adds delicate onion notes without overpowering the dish.
Garlic: A punch of aroma that complements the creamy sauce beautifully.
Heavy cream: The heart of the sauce, giving it luscious thickness and indulgence.
Chicken or fish stock: Adds savory depth and balances the cream’s richness.
Fresh rosemary: Earthy fragrance that pairs perfectly with both potatoes and seafood.
Lemon zest & lemon juice: Brightens and cuts through the richness for freshness.
Dijon mustard: Adds subtle tang and complexity to the sauce.
Ground cayenne pepper: Just a touch of warmth to lift flavors without heat overload.
Capers: Bring a briny pop that complements the mild fish wonderfully.
Cod fillet: Mild-flavored, flaky white fish—make sure it’s fresh or properly thawed.
Flat leaf parsley (optional): For a touch of green freshness and garnish.

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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 how this Cod & Potatoes in Rosemary Cream Sauce Recipe is totally flexible—you can tweak it to suit what’s in your fridge or your personal preferences without losing any of its soul. For example, I occasionally swap cod for halibut or haddock if I’m feeling adventurous or if something’s on sale.

Variation: Adding a handful of baby spinach or kale towards the end adds a nice punch of greens—and yes, it still tastes amazing.
Dairy-free modification: Use coconut cream instead of heavy cream and olive oil in place of butter for a dairy-free twist.
More heat: If you like spice, try increasing cayenne or adding finely chopped fresh chili for a little zip.
Herb swaps: Fresh thyme or tarragon can replace rosemary if you want to experiment with herb flavors.

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

Step 1: Get Those Potatoes Roasting

Preheat your oven to 450°F and lightly grease an 8×8-inch baking dish with a tablespoon of olive oil. Toss the Yukon gold potatoes with a tablespoon more of olive oil, one teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the baking dish and roast for about 20-25 minutes. You’re looking for tender, fork-tender potatoes with some nicely browned edges. They’re the perfect canvas for the cod and cream sauce coming up!

Step 2: Build the Rosemary Cream Sauce

While the potatoes roast, melt the butter with the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add the shallots and cook for about five minutes until softened and translucent. Then stir in the garlic—just about a minute to release that fragrance without turning it bitter. Now comes the magic: pour in the heavy cream, your stock, fresh rosemary, lemon zest and juice, Dijon mustard, cayenne, and capers. Bring this to a gentle simmer over medium-high heat, then reduce heat to medium-low and let it thicken for around 5 minutes. Your kitchen is about to smell incredible.

Step 3: Season the Cod and Assemble

Take your cod fillets and sprinkle them evenly with the last teaspoon of kosher salt. Once your potatoes are nicely roasted, remove the baking dish from the oven. Nestle the cod pieces into the potatoes, then pour that luscious rosemary cream sauce all over the top.

Step 4: Bake Until Flaky and Perfect

Return the dish to the oven and bake uncovered for another 10-15 minutes, or until the cod is cooked through and flakes easily with a fork. Keep an eye on it so you don’t overcook the fish—it should be opaque and tender, not dry.

Step 5: Garnish and Serve

Once out of the oven, sprinkle some minced flat-leaf parsley on top if you’d like a fresh, herbal finish. Then serve it up right from the baking dish for an effortless but elegant meal.

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

Use room temperature fish: I always bring my cod to room temp before cooking so it cooks more evenly and stays flaky.
Don’t overcrowd the baking dish: Leaving space gives the potatoes room to crisp instead of steaming.
Let sauce simmer gently: Keep the heat moderate to avoid curdling the cream and to develop the best texture.
Check fish doneness early: Cod can turn rubbery fast; start checking around 10 minutes for that perfect flake.

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

Garnishes

I love adding freshly minced flat-leaf parsley on top to give that fresh green pop and a slightly peppery note. If you’re feeling fancy, a few extra lemon zest strands right before serving brighten it up beautifully. Sometimes a handful of microgreens or a sprinkle of finely chopped chives also works wonders.

Side Dishes

This dish stands out wonderfully on its own, but if you want to round out the meal, I’d grab a simple arugula salad with lemon vinaigrette or some roasted seasonal veggies like asparagus or Brussels sprouts. Crusty bread to mop up every last bit of sauce? Absolutely recommended.

Creative Ways to Present

When I’ve made this recipe for special occasions, plating cod fillets artfully atop a bed of the potatoes with a drizzle of sauce around the edges adds a restaurant vibe. Garnish with edible flowers or herb sprigs for a pretty touch. Mini ramekins work great for serving the sauce on the side if preferred.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely before transferring them into an airtight container. Stored in the fridge, they keep well for up to 3 days. The potatoes absorb some sauce after sitting, which makes for a different but still delicious texture.

Freezing

Freezing this dish is possible but a bit tricky. I recommend freezing before baking—assemble everything except the fresh parsley, freeze in a tightly sealed container, and bake from frozen (adding extra baking time). Avoid freezing after baking, as the cream sauce can separate on thawing.

Reheating

I reheat leftovers gently in a covered skillet over low heat to keep the fish moist and the sauce creamy. You can add a splash of stock or cream if it feels too thick. Microwaves work in a pinch but be careful not to overcook the fish.

FAQs

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

Absolutely! While cod’s mild flavor and flaky texture work wonderfully, you can substitute with halibut, haddock, or even pollock. Just make sure the fillets are thick enough to hold up to baking without drying out quickly.
Is it okay to use frozen cod for this recipe?

Yes, frozen cod is fine as long as it’s fully thawed and patted dry before cooking. This helps prevent excess moisture in the baking dish, which can make the sauce watery.
Can I make the sauce ahead of time?

You can prepare the rosemary cream sauce a day ahead and refrigerate it in an airtight container. Reheat gently on the stove before pouring over the fish and potatoes, adding a splash of stock if it’s too thick.
How do I know when the cod is perfectly cooked?

The cod is done when it flakes easily with a fork and is opaque throughout. Overcooking makes it dry, so start checking around 10 minutes into baking.
Can I make this recipe dairy-free?

Yes! Swap the heavy cream for coconut cream or a rich plant-based alternative and replace the butter with olive oil or vegan margarine for a dairy-free version that still delivers on creaminess and flavor.

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce Recipe is one of those dishes I come back to when I want a cozy, delicious meal with minimal fuss but maximum wow-factor. It’s simple enough for a weeknight but elegant enough to impress guests, proving comfort food doesn’t have to be boring. I hope after trying it, you’ll find it as comforting and satisfying as I do — and maybe get a few compliments around your dinner table, too. So go ahead, make it, savor it, and let me know how it turns out!