Name: Cod & Potatoes in Rosemary Cream Sauce Recipe
Prep time: 15 min
Cook time: PT-490968H34M1S
Total time: PT-490968H34M1S
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil (divided); 1 pound Yukon gold potatoes, cut into 1-inch pieces; 2 teaspoons kosher salt (divided); 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

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If you ever find yourself craving something that feels like a warm hug on a plate, the Cod & Potatoes in Rosemary Cream Sauce Recipe is exactly what you need. Imagine tender chunks of golden Yukon potatoes roasted to perfection, gently nestled alongside flaky, melt-in-your-mouth cod. All of this is bathed in a fragrant, dreamy rosemary cream sauce heightened by bright lemon notes, a kiss of mustard, and a subtle hint of heat from cayenne. It’s a dish that’s both comforting and elegant, bringing together simple ingredients in a way that feels extraordinary every single time.

Ingredients You’ll Need

The image shows an overhead view of cooking ingredients arranged neatly on a white marbled surface. In the middle right, there are three pieces of white fish on crumpled white parchment paper, slightly shiny and fresh looking. Below them, a white bowl holds peeled and chopped yellow potatoes with a rough texture. Surrounding these are several small white and wooden bowls, each filled with different items: one has minced garlic, another chopped shallots, a small one with lemon zest, one contains capers, and another has mustard sauce. There’s a small glass pitcher with light brown broth, a wooden bowl with black pepper, a white bowl with white granulated salt, and a couple of white small bowls with butter cubes and a golden liquid, probably oil. Fresh green herbs like parsley and rosemary lay to the far right, adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the impressive flavors fool you — the ingredients for this Cod & Potatoes in Rosemary Cream Sauce Recipe are straightforward and easy to find. Each one plays a crucial role, building layers of flavor, providing texture, or adding that pop of color that makes this dish so inviting.

Extra-virgin olive oil: This adds richness and helps crisp up the potatoes to a golden perfection.
Yukon gold potatoes: These potatoes roast beautifully while staying creamy inside.
Kosher salt: Essential for seasoning every component just right.
Freshly cracked black pepper: Adds a gentle spice that awakens the palate.
Salted butter: Deepens the sauce’s richness and enhances the aromatics.
Shallot: Brings a mild onion flavor that’s more subtle and sweet.
Garlic: Infuses the sauce with savory notes that linger lovingly.
Heavy cream: Creates the luscious, velvety base of the sauce.
Chicken or fish stock: Adds depth to the cream sauce without overpowering.
Fresh rosemary: The star herb – woody, fragrant, and perfectly paired with both fish and potatoes.
Lemon zest: Brightens the entire dish with fresh citrusy aroma.
Lemon juice: Adds tang and balances the richness of the cream.
Dijon mustard: Offers a gentle sharpness that rounds out the sauce.
Ground cayenne pepper: Adds a subtle warmth to keep things interesting.
Capers: Provide bursts of briny flavor that cut through the creaminess.
Cod fillet: The mild, flaky fish that soaks up all the sauce magic.
Flat leaf parsley (optional): For a fresh, colorful sprinkle right before serving.

How to Make Cod & Potatoes in Rosemary Cream Sauce Recipe

Step 1: Roast the Potatoes

Start by preheating your oven to 450°F and preparing a baking dish with a little olive oil. Toss the Yukon gold potatoes with olive oil, salt, and black pepper to coat them evenly. Roasting these beauties until tender and golden, about 20 to 25 minutes, creates the perfect base texture. You’ll notice those crispy edges paired with a creamy center — this contrast sets your dish apart.

Step 2: Prepare the Rosemary Cream Sauce

While the potatoes are roasting, melt butter with olive oil in a saucepan over medium heat to create a flavor foundation. Gently cook chopped shallots until soft and sweet, then add minced garlic for that irresistible aroma. Pour in the cream and stock alongside fresh rosemary, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring this mixture to a simmer, allowing it to thicken slightly and let those flavors meld harmoniously for about five minutes. Your sauce will become silky and fragrant, filling your kitchen with a wonderful scent.

Step 3: Season and Combine

Pat the cod fillets dry and season all around with salt. Once your potatoes have turned tender and inviting, nestle the cod pieces right among them in the baking dish. Pour the luscious rosemary cream sauce over everything, making sure each piece gets its share of that gorgeous sauce. This step combines texture and flavor beautifully, promising a satisfying bite every time.

Step 4: Bake and Finish

Place the dish back into the oven, uncovered, and bake until the cod flakes easily with a fork—typically about 10 to 15 minutes. This gentle baking melds the flavors and lets the sauce seep into the potatoes and fish. Just before serving, sprinkle with minced flat leaf parsley if you want a pop of green and freshness on the final plate. This last touch brings the dish together, making it not just delicious but visually inviting.

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

The image shows a four-step cooking process arranged in a grid on a white marbled surface. The top left shows a white rectangular baking dish filled with large, yellow potato pieces sprinkled with black pepper. The top right shows a stainless steel pan with small chopped white garlic pieces cooking in oil, the garlic slightly browned. The bottom left also shows the same pan where white cream is being poured into the garlic, thick and smooth in texture, with a small glass of brown liquid beside the pan. The bottom right shows the pan filled with the creamy mixture, topped with three separate seasonings: red powder, green chopped herbs, and small green peppercorns, with visible bubbles in the creamy sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation, fresh flat leaf parsley is a simple yet striking garnish that adds color and a touch of herbaceous brightness. If you’re feeling fancy, a little lemon wedge on the side invites guests to add an extra zesty kick if desired. These finishing touches make every serving feel thoughtfully prepared.

Side Dishes

This dish is quite the star but pairs beautifully with crisp green vegetables such as sautéed green beans or steamed asparagus. A light salad with a vinaigrette balances the creaminess, and crusty bread will help soak up any remaining sauce, making every morsel count.

Creative Ways to Present

Serve the cod and potatoes family style in a rustic baking dish right at the table for a cozy, communal vibe. For a more elegant twist, plate individual portions by layering the potatoes first, topping with the cod, and spooning sauce carefully over the top. Garnish each plate with parsley and a drizzle of olive oil for that restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

Place any leftover cod and potatoes in an airtight container and refrigerate within two hours of cooking. The sauce helps keep the fish moist, but aim to enjoy leftovers within 2 days for the best flavor and texture.

Freezing

While you can freeze this dish, be aware that potatoes’ texture might slightly change upon thawing. If you decide to freeze, use a freezer-safe container and consume within 1 month. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers gently over low heat on the stove or in a microwave at short intervals to avoid overcooking the cod. Adding a splash of cream or stock while reheating helps revive the sauce’s silky texture, making your second serving just as delicious as the first.

FAQs

Can I use a different fish besides cod?

Absolutely! Mild, flaky white fish like haddock or halibut work beautifully in this recipe. Just adjust cooking times slightly if needed to avoid overcooking thinner fillets.

Is it possible to make this dish dairy-free?

Yes! Substitute the heavy cream with coconut cream or a plant-based alternative and replace butter with olive oil or a dairy-free spread. Keep in mind the flavor profile will be a bit different but still delightful.

Can I prep any parts of this recipe in advance?

You can absolutely roast the potatoes ahead of time and prepare the sauce in advance. When ready to serve, assemble everything and bake the cod last to maintain its delicate texture.

What if I don’t have fresh rosemary?

Dried rosemary can work in a pinch, but use about one-third of the amount since dried herbs pack more concentrated flavor. Just add it earlier in the cooking process to let it soften and release its aroma.

How spicy is this dish with cayenne pepper?

The cayenne pepper here adds a subtle warmth that elevates the sauce without overwhelming the flavors. You can always adjust or omit it depending on your spice tolerance.

Final Thoughts

I can’t recommend trying the Cod & Potatoes in Rosemary Cream Sauce Recipe enough. It’s one of those comforting, elegant dishes that feels special but comes together with ease using humble ingredients. Whether for a cozy weeknight dinner or an impressive dish for friends, this recipe never fails to impress with its tender fish, creamy sauce, and perfectly roasted potatoes. Give it a go and savor every bite!

Cod & Potatoes in Rosemary Cream Sauce Recipe

Ingredients You’ll Need