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 fancy but is actually pretty straightforward to pull together. The combination of tender cod fillets nestled on roasted Yukon gold potatoes, all bathed in a fragrant rosemary cream sauce, always earns me compliments from family and friends. Plus, it’s perfect for those evenings when you want something comforting but a bit special.

What I love about this Cod & Potatoes in Rosemary Cream Sauce Recipe is how the flavors meld effortlessly. The potatoes soak up the creamy, lemony sauce while the cod stays flaky and delicate. Whether you’re cooking for a weeknight dinner or want a crowd-pleaser for guests, it’s a reliable and delicious choice you’ll want to make again and again.

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Ingredients & Why They Work

Every ingredient in this Cod & Potatoes in Rosemary Cream Sauce Recipe plays a starring role. Together, they create a harmony of textures and flavors, and I always recommend choosing fresh cod and good-quality cream for best results.

• Extra-virgin olive oil: Adds richness and helps get those potatoes nicely roasted and crispy around the edges.
• Yukon gold potatoes: Creamy inside and hold their shape well — perfect for roasting and soaking up the sauce.
• Kosher salt: Essential for seasoning every layer, from potatoes to fish and sauce.
• Freshly cracked black pepper: Adds a subtle kick without overpowering the delicate flavors.
• Salted butter: For that silky sauté base that brings out the shallots’ sweetness.
• Shallot: Mellow onion flavor that blends beautifully into the cream sauce.
• Garlic: Gives a fragrant punch and depth to the sauce.
• Heavy cream: Creates the rich, luscious texture that coats everything.
• Chicken or fish stock: Adds savory background notes without heaviness.
• Fresh rosemary: The herb’s piney aroma is key to uplifting this dish.
• Lemon zest and juice: Brightens and balances the richness of the cream.
• Dijon mustard: Gives a gentle tang and complexity to the sauce.
• Ground cayenne pepper: Just a touch for warmth and subtle heat.
• Capers: Bring a salty, briny pop that cuts through the cream.
• Cod fillet: Mild, flaky white fish that cooks gently in the sauce.
• Minced flat leaf parsley (optional): Adds fresh color and herbaceous notes as a finishing touch.

Make It Your Way

I love tweaking this Cod & Potatoes in Rosemary Cream Sauce Recipe depending on what’s in season or what I’m craving. Feel free to swap herbs or play with the extra flavor boosters to make it your own.

• Variation: Sometimes I use fresh thyme instead of rosemary when I want a softer herb note; it’s equally delicious and changes the profile subtly.
• For a lighter version: Use half-and-half instead of heavy cream; just keep an eye on the sauce thickness as you simmer it down.
• Vegetarian option: Swap cod for hearty roasted cauliflower steaks and use vegetable stock for a plant-based take that’s still creamy and flavorful.
• Add extra veggies: Toss in some green beans or cherry tomatoes about halfway through baking for more color and nutrients.

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

Step 1: Roast the Potatoes to Perfection

I start by preheating my oven to 450°F and greasing an 8×8-inch baking dish—this helps prevent sticking and makes cleanup easier. Toss the Yukon gold potatoes with olive oil, kosher salt, and pepper, then spread them out in a single layer. Roasting them for 20-25 minutes until tender with a golden crust is the key to getting that perfect texture that holds up under the creamy sauce.

Step 2: Build the Rosemary Cream Sauce

While the potatoes roast, melt butter with a tablespoon of olive oil in a saucepan over medium heat. I add chopped shallots and cook them gently until soft and translucent, about 5 minutes—that slow heat brings out their sweetness without burning. Then garlic joins the party for about a minute to release those amazing aromas. Next goes in the heavy cream, stock, fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. I bump up the heat to bring everything to a simmer before lowering it to let it thicken for 5 minutes — keep an eye so it doesn’t scorch and stir occasionally.

Step 3: Add the Cod and Finish Baking

I sprinkle the cod fillets with the remaining teaspoon of kosher salt for seasoning, then nestle them carefully among the roasted potatoes in the baking dish. Pour the luscious rosemary cream sauce evenly over the top, making sure the fish is well coated. This goes back in the oven uncovered for another 10-15 minutes—right until the cod flakes easily with a fork. That’s your sign it’s perfectly cooked but still tender and moist.

Step 4: Garnish and Serve Warm

Just before serving, I sprinkle minced flat leaf parsley over the dish for a fresh pop of color and herbaceous brightness. Then it’s ready to enjoy alongside your favorite sides or a crisp green salad.

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

Garnishes

I always opt for fresh minced parsley as a garnish because it adds a lovely color contrast and a fresh herbal note that cuts through the richness. Sometimes, if I’m feeling fancy, I add a few thin lemon slices on top for an extra burst of freshness and presentation flair.

Side Dishes

This recipe pairs beautifully with simple green sides like steamed asparagus, sautéed spinach, or a crisp mixed greens salad. I also enjoy serving it with crusty bread for mopping up all that luscious rosemary cream sauce.

Creative Ways to Present

For a special dinner, I’ve served the cod atop a bed of rosette-shaped potatoes (using a piping bag!) and drizzled the cream sauce artistically around the plate with a sprinkle of microgreens. It’s fun to elevate the look without complicating the cooking.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. I usually separate the fish from the potatoes if possible to keep the textures better, but it still tastes great mixed together.

Freezing

I’ve frozen this dish once, but I recommend freezing just the potatoes and sauce without the fish since cod’s texture can change when frozen and reheated. Reheat potatoes and sauce gently on the stove, then cook fresh fish to go with it.

Reheating

To reheat, I cover the dish with foil and warm it up in a 350°F oven until heated through, about 15-20 minutes. Microwaving works in a pinch but can make the fish a bit rubbery, so the oven is my favorite method to keep texture intact.

FAQs

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce Recipe holds a special place in my weeknight rotation because it’s both cozy and elegant without fuss. Whenever I make it, I feel like I’m treating myself and loved ones to something truly comforting yet fresh and flavorful. I promise, once you try it, you’ll find yourself coming back to this recipe whenever you want that perfect blend of creamy, herby, and flaky goodness. Give it a go—you won’t regret it!

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