Introduction

This Cod & Potatoes in Rosemary Cream Sauce is a comforting and elegant dish that brings together flaky fish, tender roasted potatoes, and a luscious, herb-infused sauce. Perfect for a cozy dinner, it combines simple ingredients into a flavorful and satisfying meal.

The image shows a black pan filled with two thick, white fish fillets with browned, slightly crispy tops sprinkled with small green herb pieces and black pepper. Surrounding the fish are halved, golden-yellow baby potatoes with browned spots. All the items sit in a creamy, light yellow sauce with visible herbs mixed in. Several fresh green rosemary sprigs are placed both on the fish and among the potatoes. The pan rests on a wooden board with a blurred background. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil. Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread them in the dish and roast for 20–25 minutes, until fork-tender and lightly golden.
Step 2: While the potatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and sauté for about 5 minutes, until soft. Stir in the garlic and cook for 1 minute, just until fragrant.
Step 3: Pour in the cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring to a gentle simmer over medium-high heat. Lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Season the cod with the remaining 1 teaspoon salt. Remove the roasted potatoes from the oven. Nestle the cod pieces among the potatoes, then pour the warm rosemary cream sauce evenly over the top.
Step 5: Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
Step 6: Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.

Tips & Variations

Use fish stock instead of chicken stock for a more seafood-forward flavor.
Swap cod for other flaky white fish like haddock or pollock if preferred.
Add a handful of fresh spinach or peas in the last few minutes of baking for extra color and nutrients.
For a dairy-free version, substitute heavy cream with coconut cream and use olive oil instead of butter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through to maintain the sauce’s texture. Avoid overheating to prevent the cream from separating.

How to Serve

The image shows a close-up of a pan with two thick, pale white pieces of cooked fish that have a slightly browned, crispy top sprinkled with black pepper and small green rosemary leaves. Around the fish, there are several golden-yellow potato slices with browned edges. The dish is covered in a creamy beige sauce with visible herbs. Some fresh green rosemary sprigs are placed decoratively on top of the fish and potatoes. The pan has a dark exterior, and it sits on a round wooden surface with a white marbled texture visible beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, you can use frozen cod; just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture in the dish.

How can I tell when the cod is cooked perfectly?

The cod is done when it flakes easily with a fork and is opaque throughout. Overcooking can make the fish dry, so check it around the 10-minute mark while baking.

Cod & Potatoes in Rosemary Cream Sauce Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

This delightful recipe features tender cod fillets baked atop golden roasted Yukon gold potatoes, all smothered in a luscious rosemary cream sauce infused with garlic, lemon, and capers. Perfectly balanced with savory herbs and a hint of citrus, this dish is a comforting, elegant meal that’s simple to prepare and full of flavor.

Author: Lila
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Potatoes

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

Rosemary Cream Sauce

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

Fish and Garnish

1 pound cod fillet, cut into 4 pieces
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Roast the Potatoes: Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil. Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread them in the dish and roast for 20–25 minutes, until fork-tender and lightly golden.
Make the Rosemary Cream Sauce: While the potatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and sauté for about 5 minutes, until soft. Stir in the garlic and cook for 1 minute, just until fragrant. Pour in the cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring to a gentle simmer over medium-high heat. Lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Bake the Fish: Season the cod with the remaining 1 teaspoon salt. Remove the roasted potatoes from the oven. Nestle the cod pieces among the potatoes, then pour the warm rosemary cream sauce evenly over the top. Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
Garnish and Serve: Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.

Notes

Use Yukon gold potatoes as they hold their shape well and roast beautifully.
If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce will be less rich.
Fresh rosemary is preferred for the best flavor; dried rosemary can be used but should be added sparingly and earlier in cooking for rehydration.
Ensure fish is fresh and not overbaked to maintain moisture and flaky texture.
The capers add a briny punch but can be omitted if you prefer a milder taste.
This dish pairs beautifully with a crisp green salad or steamed vegetables.

Keywords: cod recipe, roasted potatoes, rosemary cream sauce, baked fish, one-dish meal, lemon garlic sauce, comfort food