If there’s ever been a dish that combines weeknight ease with restaurant-level comfort, it’s Cod & Potatoes in Rosemary Cream Sauce. Silky Yukon Gold potatoes, tender cod fillets, and a luscious rosemary- and caper-studded lemon cream sauce come together in one pan for a meal that’s as elegant as it is satisfying. You’ll love how each bite is layered with zesty brightness, soothing creaminess, and fragrant herbs—making this recipe a true celebration of flavors with none of the fuss.

Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of classic ingredients, Cod & Potatoes in Rosemary Cream Sauce delivers so much depth and personality. Every component here brings either richness, freshness, or a gentle punch—so don’t skimp or skip!

Yukon gold potatoes: Their creamy texture and buttery flavor make them the perfect foundation for soaking up all the wonderful sauce.
Cod fillet: Mild, flaky cod lets the rosemary cream take center stage while adding healthy protein.
Olive oil: Used for roasting and sautéing, it imparts a gentle fruitiness and helps everything brown beautifully.
Butter: Adds richness and a silky mouthfeel to the sauce—don’t be shy here!
Heavy cream: The secret to that dreamy, luxurious consistency in the sauce.
Chicken or fish stock: Lightens things up while adding savory backbone and depth.
Rosemary: Fresh sprigs turn the whole pan aromatic; they’re the heart of the flavor.
Shallot: Sweeter and milder than onion, shallots melt into the sauce for subtle complexity.
Garlic: A few cloves punched up with a quick sauté give the sauce its aromatic base.
Capers: Briny, punchy, and irresistible, they add surprises of flavor in every bite.
Lemon zest: The zest brightens up the dish and keeps things feeling fresh.
Lemon juice: For a little tang and to cut through the creaminess perfectly.
Dijon mustard: Adds a gentle bite and depth without overpowering.
Cayenne pepper: Just a pinch for gentle warmth and intrigue.
Salt: Seasoning is crucial for pulling all those flavors forward.
Black pepper: A subtle kick that rounds everything out.
Chopped parsley (optional): For a burst of color and a final touch of freshness—it’s optional but highly recommended!

How to Make

Step 1: Roast the Potatoes

Preheat your oven to a hot 450°F and grease an 8×8 baking dish. Toss the chopped Yukon potatoes with 1 tablespoon of olive oil, a fair pinch of salt and pepper, and spread them in an even layer. Slide them into the oven and roast for about 25 minutes, until golden and tender. This gives your potatoes that beautiful, crispy-edge finish that’s so irresistible in Cod & Potatoes in Rosemary Cream Sauce.

Step 2: Sauté Shallot and Garlic

While the potatoes are doing their thing, grab a large skillet and heat 1 tablespoon of olive oil with the butter over medium heat. Add your finely chopped shallot and minced garlic, and cook until the shallots turn translucent and aromatic—about 2 to 3 minutes. This is where the flavor-building magic happens for our rosemary cream sauce!

Step 3: Build the Rosemary Cream Sauce

Time to go for gold. Stir in the heavy cream and chicken or fish stock, bringing the mixture to a gentle simmer. Drop in the sprigs of rosemary, capers, lemon zest and juice, Dijon mustard, cayenne pepper, and a pinch of salt. Let everything simmer for about 5 minutes, allowing the flavors to meld and deepen. The sauce will thicken slightly and become gloriously fragrant—the signature of Cod & Potatoes in Rosemary Cream Sauce.

Step 4: Combine Cod & Potatoes

Remove your crispy potatoes from the oven and nestle the cod fillets right on top. Pour the finished rosemary cream sauce all over, making sure every nook gets some of those punchy capers and dreamy cream. Tuck everything back in the oven and bake for 10 to 15 minutes—just until the cod is perfectly opaque and flakes with a fork.

Step 5: Garnish and Serve

Finish the dish with a generous shower of chopped parsley for color and an extra pop of freshness. Spoon everything over plates, making sure each serving gets cod, potatoes, and plenty of sauce. Your Cod & Potatoes in Rosemary Cream Sauce is ready to be devoured, piping hot and utterly comforting.

How to Serve

Garnishes

This dish thrives on a final sprinkle of freshly chopped parsley, which adds both lively green color and a touch of herbal brightness. If you like, try an extra grating of fresh lemon zest or a few more capers scattered over the top—both bring more flavor and visual flair to your Cod & Potatoes in Rosemary Cream Sauce.

Side Dishes

To make your meal feel complete, try serving this with a crisp green salad tossed in a lemony vinaigrette or some steamed green beans. A slice of crusty bread is never a bad idea, either—it’s perfect for mopping up every last bit of the rosemary cream sauce!

Creative Ways to Present

If you’re serving Cod & Potatoes in Rosemary Cream Sauce for friends or a festive dinner, present it family-style straight from the baking dish for that welcoming, homey touch. Or for a more refined touch, plate each portion individually and top with microgreens or a rosemary sprig as an edible garnish. Don’t forget a twist of black pepper on each plate for both looks and a peppery kick.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cod & Potatoes in Rosemary Cream Sauce in an airtight container in the fridge. It keeps well for up to 2 days, and the flavors only deepen and improve by the next day.

Freezing

While you can freeze leftovers, keep in mind that the cream sauce may slightly separate when thawed. If you do freeze it, wrap portions well and use within a month for best results. Thaw overnight in the fridge before reheating to maintain texture.

Reheating

For best results, reheat gently on the stovetop or in the oven at a low temperature. Add a splash of stock or a little extra cream if the sauce seems too thick—you want everything silky and luscious again, never dry or overcooked.

FAQs

Can I use a different type of fish?

Absolutely! Haddock, halibut, or even tilapia work wonderfully in this recipe. Just be sure to adjust cooking times if your fish fillets are a bit thicker or thinner.

Is it possible to make this dairy-free?

Yes! Swap the heavy cream and butter for full-fat coconut milk and a bit more olive oil. The sauce will still be creamy and delicious, and you’ll pick up a subtle coconut undertone that pairs surprisingly well with the rosemary.

What can I substitute for Yukon gold potatoes?

If Yukon golds aren’t available, use any waxy, thin-skinned potato like red potatoes. They hold their shape well and also soak up that dreamy rosemary cream sauce.

Can I add more vegetables to the dish?

Go for it! Roasted carrots, fennel, or even asparagus work great. Just roast heartier veggies along with the potatoes and add more delicate ones, like asparagus, near the end of cooking.

How spicy is Cod & Potatoes in Rosemary Cream Sauce?

The tiny amount of cayenne gives just a gentle warmth rather than true spice. If you love heat, feel free to increase the cayenne—or leave it out if you’d rather keep things purely comforting.

Final Thoughts

If you’re searching for a no-fuss dinner that feels special without hours in the kitchen, Cod & Potatoes in Rosemary Cream Sauce is the recipe to try. With make-ahead secrets, elegant presentation tips, and plenty of cozy character, you’ll find yourself coming back to this dish again and again—so treat yourself and those you love to something memorable tonight!