If you are craving a dish that feels like a warm, indulgent hug yet bright and fresh enough to keep you coming back for more, this Cod & Potatoes in Rosemary Cream Sauce Recipe is exactly what you need. Combining tender, flaky cod and golden Yukon gold potatoes smothered in a luscious rosemary-infused cream sauce, each bite offers a beautiful balance of creaminess, citrus zing, and aromatic herbs that will truly impress and satisfy. This recipe transforms simple ingredients into a captivating, elegant meal that’s perfect for cozy nights or special dinners.

Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, bringing their unique taste, texture, and color to create a harmonious dish that sings with flavor. From the buttery potatoes to the fresh rosemary and creamy sauce, these essentials come together effortlessly.

Extra-virgin olive oil: Divided use ensures both roasting potatoes and crafting the sauce get optimal flavor and richness.
Yukon gold potatoes: Their waxy texture roasts to a perfect tender but firm bite, providing a lovely base.
Kosher salt: Season generously to enhance every element.
Freshly cracked black pepper: Adds just the right subtle heat without overpowering.
Salted butter: Delivers a smooth, luxurious richness to the sauce.
Shallot: Sautéed to softness, it adds mild sweetness and depth.
Garlic: Infuses the sauce with its unmistakable aromatic warmth.
Heavy cream: The backbone of the sauce, making it velvety and indulgent.
Chicken or fish stock: Adds savory complexity and thins the cream slightly for balance.
Fresh rosemary sprigs: Their fragrant, piney notes elevate the entire dish.
Lemon zest and lemon juice: Bring a lively citrus brightness to cut through the richness.
Dijon mustard: Delivers a subtle tang and layers of flavor.
Ground cayenne pepper: Provides just a whisper of heat that wakes up the palate.
Capers: Their briny pop adds complexity and surprise to every bite.
Cod fillet: Mild, flaky fish absorbs the sauce and roasts beautifully tender.
Fresh parsley (optional): For a fresh color contrast and herbaceous finish.

How to Make Cod & Potatoes in Rosemary Cream Sauce Recipe

Step 1: Roast the Potatoes

Start by preheating your oven to 450°F, which is just the right temperature to get your potatoes golden on the outside and tender inside. Coat an 8×8-inch baking dish with a bit of olive oil to prevent sticking and then toss your cubed Yukon golds in olive oil, kosher salt, and cracked pepper. As those potatoes roast for 20 to 25 minutes, they transform into the perfect base, ready to soak up all that delicious cream sauce later.

Step 2: Make the Rosemary Cream Sauce

While the potatoes are roasting, it’s time to build that dreamy rosemary cream sauce. Melt butter with olive oil in a saucepan over medium heat, then gently cook the shallots until soft and sweet. Add the garlic briefly until fragrant, being careful not to burn it. Pour in the heavy cream and stock, then add fresh rosemary sprigs, lemon zest, freshly squeezed lemon juice, Dijon mustard, cayenne pepper, and capers. This combination creates a complex, silky sauce that balances herbal, citrus, and just a hint of spice. Simmer gently until it thickens ever so slightly — this will coat the fish and potatoes beautifully.

Step 3: Bake the Fish

Season your cod fillets with salt, then pull those perfectly roasted potatoes from the oven. Nestle the tender fish pieces right among the potatoes so they roast together, hugging each other. Pour the warm rosemary cream sauce evenly on top and return the dish to the oven. Bake uncovered for 10 to 15 minutes until the cod flakes easily — this step ensures the fish stays moist and delicate while soaking in that indulgent sauce.

Step 4: Garnish and Serve

Just before serving, sprinkle chopped fresh parsley over the whole dish for a burst of green color and fresh herb aroma. Serve it hot and get ready to savor every creamy, citrusy, tender bite that perfectly balances comfort and elegance.

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

Garnishes

Fresh parsley adds a lovely pop of color and freshness, lifting the heavier cream sauce with vibrant herb notes. A light sprinkle of additional lemon zest right before serving can also brighten and refresh each bite, cutting through the creaminess beautifully.

Side Dishes

This dish stands wonderfully on its own but pairs exceptionally well with simple, bright sides like steamed green beans, roasted asparagus, or a crisp garden salad. These lighter vegetables offer contrast in texture and a refreshing balance to the rich main dish.

Creative Ways to Present

For a dinner party, consider plating individual servings by layering potatoes first, placing cod on top, and drizzling the rosemary cream sauce artistically around. Adding a sprig of rosemary or lemon wedge on the plate instantly elevates your presentation, making every bite look as fantastic as it tastes.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cod & Potatoes in Rosemary Cream Sauce Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually marry well overnight, though the potatoes may soften slightly, so enjoy within a few days for the best texture.

Freezing

While the cod and potatoes can be frozen, the cream sauce may separate slightly upon thawing. If you plan to freeze leftovers, do so before baking the fish, and reheat gently to help maintain sauce texture. For best results, consume frozen meals within 1 month.

Reheating

Rewarm leftovers slowly on the stove over low heat or in a moderate oven to keep the cod tender and prevent the cream sauce from breaking. Stir occasionally and add a splash of cream or stock if the sauce feels too thick.

FAQs

Can I use another type of fish instead of cod?

Absolutely! Mild, flaky white fish like haddock, halibut, or pollock work wonderfully in this recipe. Just adjust cooking times slightly depending on thickness.

Is it necessary to use fresh rosemary?

Fresh rosemary offers the best flavor and aroma in this dish, but if you only have dried rosemary, use about one-third the amount and add it during the sauce’s simmering stage.

Can this recipe be made dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or cashew cream, and use olive oil instead of butter to keep it creamy but dairy-free.

How spicy is the dish with cayenne pepper?

The cayenne is used sparingly, so it adds just a hint of warmth without overwhelming the delicate flavors. You can adjust or omit it based on your preference.

What kind of potatoes are best for roasting in this recipe?

Yukon gold potatoes are ideal due to their creamy texture and ability to hold shape when roasted. Russets can be used but may become fluffier and less firm.

Final Thoughts

Give this Cod & Potatoes in Rosemary Cream Sauce Recipe a try and see how simple ingredients come together for an unforgettable meal. Its creamy, aromatic, and bright flavors make it one of those dishes you’ll want to make again and again, sharing that comforting joy with family and friends. Once you taste it, I promise it might just become your new favorite go-to!

Cod & Potatoes in Rosemary Cream Sauce Recipe