Cod & Potatoes in Rosemary Cream Sauce Recipe

Introduction

This cozy, comforting dish brings together tender cod fillets, buttery Yukon gold potatoes, and a rich rosemary cream sauce with a zesty lemon twist. It’s a complete meal baked in one dish—perfect for an easy weeknight dinner that feels fancy without the fuss.

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

1. 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.
2. 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. 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.
3. Step 3: 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.
4. Step 4: Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.

Tips & Variations

• Use red or russet potatoes if Yukon golds are unavailable; texture will vary slightly.
• For a lighter sauce, substitute heavy cream with half-and-half or whole milk.
• Swap cod with haddock, halibut, or tilapia for different flavor options.
• If using dried rosemary, use ½ teaspoon instead of fresh sprigs.
• Omit capers or replace with chopped green olives for a similar briny note.
• Dried parsley can be used instead of fresh for garnish—use about 1 tablespoon.

Storage

Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stove or in the microwave to preserve the creamy texture and prevent overcooking the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different potato?

Yes, red or russet potatoes work well too—though the texture will be a bit different from Yukon golds.

What if I want a lighter sauce?

You can substitute heavy cream with half-and-half or whole milk. The sauce will be less rich but still flavorful.

Cod & Potatoes in Rosemary Cream Sauce Recipe

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★★★★★

4.7 from 704 reviews

• Author: Naomi
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This cozy, comforting recipe features tender cod fillets baked with buttery Yukon gold potatoes in a rich rosemary cream sauce enhanced by zesty lemon and capers. Perfect for an easy yet elegant weeknight dinner, this one-dish meal combines roasting and baking techniques to create a flavorful, creamy, and satisfying seafood entrée.

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Ingredients

Scale 1x2x3x

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

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

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Instructions

1. 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 kosher salt, and freshly cracked black pepper. Spread them evenly in the dish and roast for 20 to 25 minutes until the potatoes are fork-tender and lightly golden.
2. Make the Rosemary Cream Sauce: While the potatoes roast, melt the butter together with 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream, chicken or fish stock, fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and drained capers. Bring the mixture to a gentle simmer over medium-high heat, then lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and becomes velvety.
3. Bake the Fish: Season the cod pieces with the remaining 1 teaspoon kosher salt. Remove the roasted potatoes from the oven. Nestle the cod pieces evenly among the potatoes in the baking dish. Pour the warm rosemary cream sauce evenly over the fish and potatoes. Return the dish to the oven and bake uncovered for 10 to 15 minutes, or until the cod flakes easily with a fork.
4. Garnish and Serve: Once baked, optionally sprinkle the dish with fresh chopped parsley for a burst of color and fresh flavor. Serve hot and enjoy the creamy, citrusy comfort in every bite.

Notes

• Red or russet potatoes can be used instead of Yukon gold, though texture may vary slightly.
• For a lighter sauce, substitute heavy cream with half-and-half or whole milk.
• Haddock, halibut, or tilapia can be swapped in place of cod.
• If fresh rosemary is unavailable, use ½ teaspoon dried rosemary.
• The sauce is ready when it lightly coats the back of a spoon and feels velvety.
• Sauce can be made ahead, refrigerated, and gently reheated before baking.
• Capers can be omitted or substituted with chopped green olives for a similar briny taste.
• Dried parsley can be used as a garnish if fresh is unavailable, about 1 tablespoon.
• Store any leftovers in an airtight container in the refrigerator for 2 to 3 days and reheat gently on the stove or microwave.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: cod recipe, baked cod, creamy rosemary sauce, cod and potatoes, easy fish dinner, one dish meal, seafood bake, lemon cod recipe