Cod & Potatoes in Rosemary Cream Sauce Recipe

If you’re anything like me, you’ll fall in love with this Cod & Potatoes in Rosemary Cream Sauce Recipe the moment it hits your plate. There’s something so comforting about flaky cod nestled among tender potatoes, all drenched in a luscious, herb-infused cream sauce. It’s the kind of dish that works beautifully for a cozy family dinner or when you want to impress friends without going overboard in the kitchen.

What makes this recipe truly special is how simple ingredients come alive with fresh rosemary, lemon, and capers, creating a layering of flavors that feels both elegant and homey. I’ve made this dish countless times, and honestly, whenever I serve it, it disappears fast—everyone loves that creamy sauce touched with a little kick from Dijon and cayenne. Trust me, you’re going to want to keep this recipe handy!

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Ingredients & Why They Work

The ingredients in this Cod & Potatoes in Rosemary Cream Sauce Recipe come together for a reason — each one plays a role in layering flavor and texture. Here’s the scoop on the star players you’ll want to keep an eye out for when shopping.

• Extra-virgin olive oil: Provides a fruity richness for roasting potatoes and sautéing shallots, adding depth without overpowering.
• Yukon gold potatoes: Their buttery flavor and creamy texture hold up well roasted, soaking up the sauce beautifully.
• Kosher salt & fresh cracked black pepper: Essential for seasoning every component perfectly, balancing flavors naturally.
• Salted butter: Adds a silky richness to the sauce and helps mellow the shallots as they soften.
• Shallot: Its mild onion flavor becomes sweet and tender when cooked, blending seamlessly into the sauce.
• Garlic: A little punch of aromatic flavor that wakes up the sauce without stealing focus.
• Heavy cream: The base for that luscious rosemary cream sauce that coats the dish in velvety goodness.
• Chicken or fish stock: Adds savory depth while keeping the sauce light and flavorful.
• Fresh rosemary sprigs: The herb’s piney aroma elevates every bite with subtle complexity.
• Lemon zest and juice: Brightens and balances the richness with fresh citrusy notes.
• Dijon mustard: A little tang and texture that helps emulsify and lift the sauce.
• Ground cayenne pepper: Just a tiny touch to add warmth without heat.
• Capers: Salty bursts that cut through creaminess with their briny pop.
• Cod fillet: Tender and flaky, a mild white fish perfect for soaking up the sauce.
• Minced flat leaf parsley (optional): Freshness and color to finish off the plate.

Tweak to Your Taste

I love that this Cod & Potatoes in Rosemary Cream Sauce Recipe is easily adaptable depending on what you have in the kitchen or your dietary preferences—makes it feel more personal. You can jazz it up or down with ease, so play around and make it your own!

• Variation: I sometimes swap cod for salmon or haddock depending on availability, and each brings a deliciously different texture and flavor.
• Dairy-Free Version: I’ve replaced cream with full-fat coconut milk and butter with olive oil for a dreamy dairy-free alternative that still feels indulgent.
• Herb Switch-up: When rosemary isn’t on hand, thyme or tarragon can lend a lovely twist to that cream sauce.

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

Step 1: Get those Potatoes Roasting

Preheat your oven to 450°F and grease an 8×8-inch baking dish with a tablespoon of olive oil. Toss your Yukon gold potato pieces with olive oil, kosher salt, and freshly cracked pepper, making sure each piece is fully coated. Pop them in the oven and roast for 20–25 minutes until they’re fork-tender and golden, getting them ready to soak up all that sauce later.

Step 2: Build Your Rosemary Cream Sauce

While the potatoes roast, melt butter and the remaining olive oil in a medium saucepan over medium heat. Add your chopped shallot and cook it gently for about 5 minutes until it’s soft and translucent—don’t rush this; it deepens the flavor. Then, toss in the garlic and cook it just a minute more until fragrant, but be careful not to let it brown.

Now comes the magic: pour in heavy cream and your chicken (or fish) stock along with the fresh rosemary sprigs, lemon zest and juice, Dijon mustard, cayenne, and capers. Bring it up to a simmer over medium-high heat, then lower to medium-low and let it thicken gently for about 5 minutes. You’ll notice the sauce becoming rich and velvety—try not to sneak a spoonful (or do, I won’t judge!).

Step 3: Assemble and Bake

Take the potatoes out of the oven and nestle your salted cod pieces right in among them. Pour your heavenly rosemary cream sauce evenly over everything, making sure the fish is nicely coated. Return the baking dish to the oven and bake uncovered for another 10–15 minutes until the cod is flaky and cooked through. Watch carefully toward the end—cod cooks quickly and you want it tender, not dry.

Step 4: Garnish and Serve

Once everything is out of the oven, sprinkle with fresh minced parsley if you’re using it. The green pop immediately makes it feel fresh and homey. Serve straight from the dish for that cozy vibe or plate it up nicely for company. Either way, it won’t last long!

How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe

Garnishes

I always top mine with freshly minced flat leaf parsley—it adds such a fresh pop of color and a mild herbaceous note that brightens the whole dish. A little lemon wedge on the side also never hurts if you like an extra splash of tang at the table.

Side Dishes

For sides, I love something light and crisp to contrast the creamy richness—simple steamed green beans or a fresh arugula salad dressed with lemon vinaigrette works perfectly. Sometimes I add roasted asparagus or sautéed spinach for a green punch, keeping it balanced but still indulgent.

Creative Ways to Present

When I’ve had friends over, it’s fun to serve this recipe in individual ramekins for an elegant touch. You can also plate the fish and potatoes separately with the sauce drizzled on top for a restaurant-style look. Layering the potatoes on the bottom, then fish, and spooning sauce artfully helps impress without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 2 days. I find that any longer the potatoes start to lose some of their texture, but the flavors are still fantastic. Just remember to cool it down before sealing for best results.

Freezing

I’ve frozen this dish once or twice in a pinch, but I recommend only freezing before baking for best results. Cream-based sauces can separate when frozen after cooking, so cooking it fresh or reheating carefully after thawing works best for texture.

Reheating

To reheat leftovers, I gently warm the dish in a low oven (around 300°F) covered with foil to prevent drying out. You can also do it on the stovetop over low heat, stirring occasionally to keep the cream sauce smooth. Avoid microwave reheating if you can—it tends to break the sauce.

FAQs

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce Recipe holds a special place in my kitchen repertoire because it’s both comforting and sophisticated without a ton of fuss. I’ve shared it with friends and family many times, and it always brings smiles and second helpings. Give it a try yourself—you’ll enjoy the creamy sauce, the tender fish, and those perfectly roasted potatoes coming together in a way that feels like a warm hug on a plate.

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