Cod & Potatoes in Rosemary Cream Sauce Recipe

If you’re looking to cozy up your dinner table with a dish that sings with flavor and feels like a warm hug, then you absolutely must try Cod & Potatoes in Rosemary Cream Sauce. This delightful meal combines tender, flaky cod and perfectly roasted Yukon gold potatoes, all bathed in a luscious cream sauce infused with fresh rosemary, zesty lemon, and a hint of spice. It’s one of those recipes that feels fancy but is surprisingly easy to make, bringing both comfort and elegance to your plate in every bite.

Ingredients You’ll Need

Every ingredient in this Cod & Potatoes in Rosemary Cream Sauce recipe plays a vital role in building a harmony of flavors and textures. From the buttery potatoes to the fragrant rosemary and tangy capers, each component adds depth and freshness to the final dish.

• Extra-virgin olive oil (3 tablespoons): Adds richness and helps crisp the potatoes to golden perfection.
• Yukon gold potatoes (1 pound, cut into 1-inch pieces): Their creamy texture is ideal for roasting and absorbing flavors.
• Kosher salt (2 teaspoons): Essential for seasoning layers throughout the dish, enhancing the natural flavors.
• Freshly cracked black pepper (¼ teaspoon): Adds a gentle kick of spice to balance the creaminess.
• Salted butter (2 tablespoons): Infuses the sauce with a silky richness and savory depth.
• Large shallot, chopped (1): Brings a subtle sweetness that complements the garlic and herbs.
• Garlic, minced (3 cloves): Adds aromatic warmth and depth to the sauce.
• Heavy cream (1 cup): The luxurious base for the rosemary cream sauce.
• Chicken or fish stock (½ cup): Introduces a delicate savory note that lifts the sauce.
• Fresh rosemary sprigs (2): Their piney fragrance is the heart of the cream sauce.
• Lemon zest (1 teaspoon): Offers bright citrus notes that cut through the richness.
• Lemon juice (2 tablespoons): Adds tang and freshness, balancing flavors beautifully.
• Dijon mustard (2 teaspoons): Gives slight acidity and complexity to the sauce.
• Ground cayenne pepper (¼ teaspoon): Delivers a subtle background warmth that awakens the palate.
• Capers, drained (2 tablespoons): Introduce a briny pop of flavor, enhancing the oceanic notes of the cod.
• Cod fillet (1 pound, cut into 4 pieces): The star of the meal with its flaky, mild flesh.
• Minced flat leaf parsley (2 tablespoons, optional): Adds a pop of color and fresh herbal finish at the end.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Step 1: Preparing the Potatoes

First, preheat your oven to 450°F and grease an 8×8-inch baking dish with a tablespoon of olive oil to prevent sticking. Toss the Yukon gold potatoes with a tablespoon of olive oil, a teaspoon of kosher salt, and freshly cracked black pepper. This simple seasoning unlocks their natural buttery flavor while the oil encourages crisp, golden edges. Then roast the potatoes until they’re tender and inviting, about 20 to 25 minutes.

Step 2: Creating the Rosemary Cream Sauce

While the potatoes are roasting, melt the butter along with the remaining tablespoon of olive oil in a saucepan over medium heat. Add the chopped shallot and cook gently until softened and fragrant, about 5 minutes. Next, stir in minced garlic and cook just long enough for it to release its aroma, roughly 1 minute. Pour in the heavy cream and chicken or fish stock, then add the fragrant rosemary sprigs, lemon zest, juice, Dijon mustard, cayenne pepper, and capers. Turn the heat up slightly to bring everything to a simmer, then reduce to low to let the sauce thicken gently for about 5 minutes. The result is a velvety, herb-infused sauce with bright citrus undertones and just a hint of heat.

Step 3: Seasoning and Baking the Cod

Sprinkle the cod pieces evenly with the remaining teaspoon of kosher salt, making sure every filet is well-seasoned. Once your potatoes are perfectly roasted, pull them from the oven and nestle the cod fillets right in among them. Pour the luscious rosemary cream sauce over the fish and potatoes, letting the flavors mingle and the sauce soak in during baking. Return the baking dish to the oven uncovered, and bake for an additional 10 to 15 minutes until the cod is beautifully flaky and cooked through.

Step 4: Final Touches

When the baking is complete, remove the dish from the oven and sprinkle the minced flat leaf parsley over the top if you’re using it. This fresh herb adds just the right touch of color and herbaceous brightness, lifting the entire Cod & Potatoes in Rosemary Cream Sauce to the next level before serving.

How to Serve Cod & Potatoes in Rosemary Cream Sauce

Garnishes

Fresh herbs such as parsley are a classic garnish here, but you could also add a few lemon wedges on the side for an extra pop of zest and acidity. A light sprinkle of finely grated lemon zest or even a few capers on top before serving will reinforce those bright, briny highlights that make this dish so special and memorable.

Side Dishes

Although this Cod & Potatoes in Rosemary Cream Sauce is a complete, hearty meal, it pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some sautéed seasonal greens like spinach or Swiss chard. For a heartier side, buttery roasted asparagus or crisp steamed green beans add great texture contrast without overpowering the delicate flavors of the dish.

Creative Ways to Present

If you want to impress guests, serve the cod and potatoes in individual shallow ramekins or small cast-iron skillets, drizzling each portion generously with the rosemary cream sauce and garnishing with fresh herbs. You can even drizzle a little extra lemon juice table-side for a bright finishing touch that gets everyone excited before digging in.

Make Ahead and Storage

Storing Leftovers

Leftovers of Cod & Potatoes in Rosemary Cream Sauce can be stored in an airtight container in the refrigerator for up to 2 days. Because the sauce is cream-based, it’s best to enjoy it relatively quickly to preserve the freshness and texture of both the fish and potatoes.

Freezing

This dish doesn’t freeze particularly well due to the cream sauce and delicate fish texture. If you want to meal prep, consider freezing the cooked potatoes and cod separately (without sauce) and preparing the rosemary cream sauce fresh when ready to serve.

Reheating

When reheating, do so gently in a low oven or a covered skillet over low heat to avoid drying out the fish. Adding a splash of cream or stock can help restore the sauce’s silky consistency if it has thickened too much in the fridge.

FAQs

Can I use a different fish instead of cod?

Absolutely! Mild white fish like haddock, halibut, or pollock work beautifully in this recipe. Just look for firm fillets that hold together well during baking.

What can I substitute for heavy cream?

If you want a lighter version, you can try half-and-half or a combination of milk and Greek yogurt, but the texture of the sauce will be less rich and creamy. Coconut cream can also work if you want a dairy-free option but expect a slight coconut flavor.

Is it necessary to use fresh rosemary?

Fresh rosemary packs the most aromatic punch and fresh flavor notes in this sauce. If you only have dried rosemary, use it sparingly (about a teaspoon) as it’s more concentrated and can sometimes be bitter if overused.

How do I know when the cod is perfectly cooked?

The cod is done when it flakes easily with a fork but is still moist and tender inside. Overcooking can make it dry, so check at about 10 minutes and adjust baking time as needed.

Can I make this recipe gluten-free?

Yes! All the ingredients are naturally gluten-free, but be sure to check your chicken or fish stock and Dijon mustard labels to ensure they don’t contain hidden gluten additives.

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce is truly one of those dishes that brings comfort and class to your table in a way that feels effortless. With its blend of buttery potatoes, tender flaky cod, and a sauce that’s bright, creamy, and herbaceous, it’s perfect for weeknight dinners or special occasions alike. I hope you give this recipe a try and enjoy every delicious bite as much as I do. Happy cooking!

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