Cod & Potatoes in Rosemary Cream Sauce Recipe

If you’re looking for a cozy, comforting dish that still feels a little special, this Cod & Potatoes in Rosemary Cream Sauce Recipe is exactly what you need. I’ve made this recipe numerous times when friends are coming over or when I want a meal that’s elegant without being complicated. The creamy rosemary sauce just wraps around the tender cod and roasted potatoes in a way that’s truly irresistible.

What I love most is how this recipe strikes that perfect balance between hearty and fresh—the potatoes get beautifully roasted, while the sauce adds a bright lemony lift with a hint of cayenne for just the right amount of warmth. Whether it’s a weeknight dinner or something to impress your guests, this Cod & Potatoes in Rosemary Cream Sauce Recipe never disappoints.

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Ingredients & Why They Work

Each ingredient in this Cod & Potatoes in Rosemary Cream Sauce Recipe is chosen to create layers of flavor and texture that play so well together. When shopping, I usually pick Yukon gold potatoes for their creamy texture and fresh rosemary for that fragrant herbal note that brings the dish alive.

• Extra-virgin olive oil: Adds a fruity richness and helps roast the potatoes to crispy perfection.
• Yukon gold potatoes: Their buttery texture holds up well during roasting without falling apart.
• Kosher salt: Essential for seasoning each component evenly and enhancing the natural flavors.
• Freshly cracked black pepper: Adds just the right hint of heat to balance the creaminess.
• Salted butter: Provides richness and helps sauté shallots for a sweet, mellow base.
• Shallot: Offers delicate onion flavor that dissolves into the sauce for subtle depth.
• Garlic: Brings aromatic warmth that beautifully complements the fish.
• Heavy cream: Creates the luxurious, silky sauce that binds everything together.
• Chicken or fish stock: Adds savory depth, making the sauce feel layered without overwhelming the cod.
• Fresh rosemary sprigs: Impart woodsy, fragrant notes that elevate the whole dish.
• Lemon zest & juice: Cut through the richness with bright, fresh acidity.
• Dijon mustard: Gives the sauce a subtle tang and helps emulsify the flavors.
• Ground cayenne pepper: Adds a gentle kick to balance the creaminess without overpowering.
• Capers: Bring a salty, briny surprise that uplifts the sauce.
• Cod fillet: Mild and flaky, this fish works perfectly with the sauce and potatoes.
• Flat leaf parsley (optional): Freshens the dish with color and herbal brightness at the end.

Tweak to Your Taste

This Cod & Potatoes in Rosemary Cream Sauce Recipe is a lovely base that I often customize based on what I have on hand or my mood. Don’t hesitate to adjust the herbs, acidity, or heat level to make it truly yours.

• Variation: I’ve sometimes swapped cod for halibut or sea bass, which adds a different texture but still works beautifully with the sauce.
• Herb substitutions: If you don’t have fresh rosemary, thyme or tarragon also blend well in the cream sauce.
• Dairy-free option: Use coconut milk or cashew cream and vegetable stock to adapt for dairy allergies—though the sauce will be less thick.
• Extra veggies: Roasted asparagus or sautéed spinach tossed in at the end make for a colorful, nutritious upgrade.

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

Step 1: Preheat and Prep the Potatoes

Start by preheating your oven to 450°F and greasing an 8×8-inch baking dish. Toss those Yukon gold potatoes with olive oil, salt, and freshly cracked pepper. Roast them on the center rack for about 20-25 minutes until they’re tender but still hold their shape. Roasting the potatoes first is key—it creates a crispy exterior while keeping the inside creamy, which pairs wonderfully with the creamy sauce later.

Step 2: Create the Aromatic Cream Sauce

While the potatoes roast, melt butter with the remaining olive oil in a saucepan over medium heat. Add shallots, stirring until they’re soft and sweet, about five minutes. Stir in minced garlic and cook for another minute to release that incredible aroma. Next, pour in the heavy cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Turn up the heat until it simmers, then reduce to low and gently thicken the sauce for about five minutes. Be patient here—the sauce will thicken beautifully and marry all the flavors together.

Step 3: Combine and Bake

Remove the potatoes from the oven, season your cod fillets evenly with salt, and nestle them right into the potatoes. Pour that luscious rosemary cream sauce over the whole dish, making sure the fish is nicely coated. Bake everything uncovered for about 10-15 minutes, until the cod is opaque and flakes easily with a fork. This final bake melds all those flavors together and finishes cooking the fish perfectly.

Step 4: Garnish and Serve

If you like, sprinkle freshly minced flat leaf parsley over the top for a pop of fresh color and flavor. Serve immediately, spooning extra sauce over the plated portions because trust me—you’ll want every drop.

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

Garnishes

I always go for freshly minced flat leaf parsley—it brightens up the rich cream sauce and adds a hint of herbal freshness. Sometimes a light grating of lemon zest over the top right before serving adds an extra zesty pop that wakes up the whole plate.

Side Dishes

Because this dish is so rich and filling, I usually pair it with simple leafy greens like a peppery arugula salad dressed with lemon vinaigrette. Roasted or steamed green beans with a squeeze of lemon work too, keeping it light and fresh alongside the creamy main.

Creative Ways to Present

For special dinners, I like to plate the cod fillets on a bed of the potatoes, drizzling sauce artistically around the edge of the plate. A sprig of rosemary and a thin lemon slice on top gives it a restaurant-style touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Cod & Potatoes in Rosemary Cream Sauce Recipe keep beautifully in an airtight container in the fridge for up to 2 days. Because the potatoes and fish soak up the sauce, I recommend storing everything together to keep it moist.

Freezing

I haven’t personally frozen the whole baked dish because cream sauces can sometimes separate, but you can freeze the cooked potatoes separately without the fish and sauce for up to a month. When reheating, add fresh sauce on the side for best texture.

Reheating

Reheat leftovers gently in the oven at 325°F, covered loosely with foil to prevent drying out. If the sauce looks a bit thick after chilling, stir in a splash of cream or stock while warming to bring it back to silky.

FAQs

Final Thoughts

Honestly, this Cod & Potatoes in Rosemary Cream Sauce Recipe holds a special place in my kitchen rotation. It’s one of those dishes that looks fancy but comes together so easily—it’s my go-to when I want to treat myself or impress a friend without stress. Give it a try next time you want something comforting yet fresh, and I bet it’ll become one of your favorites, too.

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