Name: the best Cod & Potatoes in Rosemary Cream Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Seafood
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; 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 fresh lemon juice (about 1 lemon); 2 teaspoons Dijon mustard; ¼ teaspoon ground cayenne pepper; 2 tablespoons capers, drained; 1 pound cod fillet, cut into 4 pieces; 2 tablespoons chopped fresh parsley (optional, for garnish)

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If you’re looking for a meal that’s equal parts comforting, elegant, and totally crowd-pleasing, you’ve just discovered the best Cod & Potatoes in Rosemary Cream Sauce. This dish is a gorgeous fusion of flaky cod, buttery potatoes, and an irresistibly fragrant cream sauce laced with fresh rosemary, lemon, and capers. It’s the kind of meal everyone will want seconds of, whether it’s a busy weeknight or a special family dinner. If you haven’t tried it, get ready for a creamy, zesty, herby experience that takes minimal fuss but delivers maximum flavor.

the best Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

One of the pure joys of the best Cod & Potatoes in Rosemary Cream Sauce is how only a handful of staple ingredients can create such a luscious, complex dish. Each ingredient plays a starring role in building layers of flavor—from silky, rich cream to bright lemon and earthy rosemary. Here’s what you’ll need, plus little insights for each component:

Yukon gold potatoes: Their creamy texture holds up beautifully when roasted and absorbs the luscious sauce.
Extra-virgin olive oil: Adds a subtle fruitiness and helps the potatoes roast to golden perfection.
Kosher salt: The foundation for seasoning, enhancing all the flavors throughout the dish.
Freshly cracked black pepper: Gives a slight bite that balances the richness of the cream.
Salted butter: Adds that melt-in-your-mouth silkiness to the sauce.
Large shallot: Brings in gentle sweetness and a touch of sophistication.
Garlic cloves: The aromatic backbone—don’t skimp!
Heavy cream: Creates the ultra-luxurious base for the sauce.
Chicken or fish stock: Adds savory depth while keeping the sauce light and flavorful.
Fresh rosemary: Infuses the cream sauce with a piney, perfume-like fragrance—it’s the heart of the dish.
Lemon zest & juice: Brightens everything and adds zing to cut through the richness.
Dijon mustard: A secret weapon for that little tang and complexity.
Ground cayenne pepper: Brings just a whisper of warmth without overpowering.
Capers: Tiny pops of briny, savory flavor that take the sauce over the top.
Cod fillet: Mild, flaky, and the perfect canvas for soaking up all those bold flavors.
Fresh parsley (optional): For a burst of color and a fresh, herbal finish right before serving.

How to Make the best Cod & Potatoes in Rosemary Cream Sauce

Step 1: Roast the Potatoes

Start by cranking up your oven to 450°F. Toss the Yukon gold potatoes with olive oil, salt, and freshly cracked pepper, then spread them in a generously oiled baking dish. Pop them in the oven and roast until they’re fork-tender and turning golden—about 20 to 25 minutes. This first step gives your potatoes an irresistible crispy edge, while their centers stay creamy and ready to soak up all those lovely flavors.

Step 2: Make the Rosemary Cream Sauce

While the potatoes roast, let’s work some magic on the stovetop. Melt butter with the last bit of olive oil in a saucepan, then gently sauté the shallot until it goes soft and glistening, releasing its sweet aroma. Toss in minced garlic for just a minute, stirring until fragrant but not browned. Pour in the cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, a dash of cayenne, and briny capers. Bring the mix to a simmer, then let it gently bubble for about 5 minutes, giving it the chance to thicken and the flavors to meld together into a dreamy cream sauce.

Step 3: Bake the Fish

Now, take the roasted potatoes out and nestle pieces of seasoned cod between them, tucking the fillets right into those toasty potatoes. Pour the warm rosemary cream sauce all over, making sure everything gets evenly coated. Slide the whole dish back into the oven, uncovered, for another 10 to 15 minutes—just until the cod flakes effortlessly with a fork. The result: perfectly cooked fish mingling with potatoes, basking in a silky, rosemary-scented sauce.

Step 4: Garnish and Serve

When it’s time to serve, scatter chopped fresh parsley over the top if you like a pop of green. Scoop up generous portions to show off the layers of tender fish, golden potatoes, and that swoon-worthy rosemary cream sauce. Every bite of the best Cod & Potatoes in Rosemary Cream Sauce is sheer comfort with a bright, herbal uplift.

How to Serve the best Cod & Potatoes in Rosemary Cream Sauce

Garnishes

Enhance this dish’s beauty and flavor with a shower of chopped fresh parsley, lemon zest ribbons, or even a pinch of flaky sea salt right before serving. A drizzle of cold-pressed olive oil can also add a glossy finish that feels extra special. These small touches make the best Cod & Potatoes in Rosemary Cream Sauce look as spectacular as it tastes.

Side Dishes

This dish is hearty enough to stand alone, but pairing it with a crisp, simple green salad tossed in lemon vinaigrette, or tender green beans blanched and tossed with a touch of butter, highlights its creamy richness. If you want to keep it classic, a warm baguette or crusty bread is perfect for granting every drop of that sensational sauce a proper send-off.

Creative Ways to Present

For family-style, serve the whole baking dish right at the center of the table with spoons and forks ready. For a dinner party, plate individual portions with a stack of potatoes, a cod fillet on top, and a glossy ladle of sauce. You can also try serving in shallow bowls for a rustic, cozy look—perfect for enjoying the best Cod & Potatoes in Rosemary Cream Sauce with maximum sauce in every bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), transfer them to an airtight container as soon as possible. Store in the refrigerator for up to 2 days. The flavors will deepen, and the potatoes will continue soaking up that herby cream goodness, making tomorrow’s meal just as satisfying as the first round.

Freezing

This dish can be frozen, though the creamy sauce may separate a bit upon thawing. For best results, cool completely before wrapping tightly and freeze for up to a month. Thaw overnight in the refrigerator before reheating. If you know you’ll be freezing, undercook the potatoes just slightly to keep them from going mushy.

Reheating

To reheat, cover the dish with foil and warm it in a 325°F oven until hot, about 20 minutes. Stir gently to redistribute the sauce. If the cream sauce looks a bit too thick, add a splash of milk or broth as it heats. You can also gently reheat individual portions in the microwave, using 30-second bursts and stirring between each to avoid overcooking the fish.

FAQs

Can I substitute another fish for cod?

Absolutely! While cod’s firmness and mildness are perfect here, haddock, halibut, pollock, or sea bass are also fantastic. Just choose a firm, white fish so it holds up well in the sauce and bakes evenly with the potatoes.

Is this recipe gluten-free?

Yes, the best Cod & Potatoes in Rosemary Cream Sauce is naturally gluten-free as long as you double-check your stock and Dijon mustard for any hidden gluten-containing additives. Enjoy it worry-free!

Can I make this dish dairy-free?

You can! Substitute the butter with olive oil or a vegan buttery spread, and swap the heavy cream for a rich, unsweetened plant-based alternative like coconut milk or cashew cream. The sauce will be a bit different, but still super tasty.

What’s the best way to zest and juice a lemon without bitterness?

Use a microplane or the fine side of a box grater to just catch the yellow part of the peel, avoiding the bitter white pith. For juicing, roll the lemon on the counter to soften, then squeeze out the juice, catching the seeds. It keeps the flavor clean and bright.

Do I need to peel the potatoes?

No need! Yukon golds have thin, creamy skins that roast beautifully and add both texture and nutrients. Just give them a quick scrub before chopping and roasting. Skipping the peeling step also saves time—bonus!

Final Thoughts

If you’re craving something creamy, herby, and satisfying, it’s hard to top the best Cod & Potatoes in Rosemary Cream Sauce. I hope you give this recipe a go, and that it brings as much joy to your table as it does to mine. Happy cooking, and don’t forget to grab some extra bread for mopping up that dreamy sauce!

the best Cod & Potatoes in Rosemary Cream Sauce Recipe

★★★★★

5 from 8 reviews

Author: Olivia
Total Time: 55 minutes
Yield: Serves 4
Diet: Gluten Free

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Description

Indulge in the delicious flavors of tender cod and roasted potatoes bathed in a luxurious rosemary cream sauce. This recipe is a perfect combination of savory and creamy with a hint of citrus zest, sure to impress your taste buds.

Instructions

Step 1: Roast the Potatoes Preheat the oven to 450°F. Grease an 8×8-inch baking dish. Toss potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes.
Step 2: Make the Rosemary Cream Sauce Melt butter and olive oil. Sauté shallot, add garlic. Pour in cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne, and capers. Simmer until slightly thickened.
Step 3: Bake the Fish Season cod with salt. Place cod among roasted potatoes, pour rosemary cream sauce over. Bake for 10–15 minutes.
Step 4: Garnish and Serve Sprinkle with parsley. Serve hot.

Notes

You can serve this dish with a side of steamed vegetables or a fresh green salad for a complete meal.
Feel free to adjust the seasoning according to your preference, adding more lemon juice for extra zest or cayenne for a spicier kick.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking, Sautéing, Simmering
Cuisine: Seafood, American