Introduction

This Cod & Potatoes in Rosemary Cream Sauce is a comforting and flavorful dish that combines tender roasted potatoes with flaky cod baked in a rich, creamy sauce infused with fresh rosemary and bright lemon. Perfect for a cozy dinner, it’s surprisingly easy to make and sure to impress with every bite.

A black pan filled with a creamy beige sauce holds two thick pieces of white fish with light brown grill marks on top, sprinkled with black pepper and fresh green rosemary sprigs. Surrounding the fish are several golden brown roasted potato halves with a slightly crisp, textured surface. The creamy sauce has visible herbs scattered throughout, giving the dish a cozy, rich look. The pan sits on a round wooden board with a blurry white marbled texture in the 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 skin-on cod for extra flavor and to help keep the fish moist during baking.
Substitute the cod with haddock or halibut if preferred.
For a dairy-free version, replace heavy cream with full-fat coconut milk and omit the butter.
Add a handful of baby spinach or kale to the sauce just before baking for some greens.
Capers add a nice briny contrast, but feel free to omit if you prefer a milder sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F until warmed through, or use a microwave on low power to avoid drying out the fish. The sauce may thicken after refrigeration; stir in a splash of stock or cream to loosen it if needed.

How to Serve

A black pan contains two thick, grilled white fish fillets with charred golden-brown spots on top, resting in a creamy light yellow sauce with specks of herbs. Around the fish, there are several pieces of small, golden-brown roasted potatoes with some slices showing a slightly crispy texture. Fresh green rosemary sprigs are scattered on the fish and sauce, adding a bright contrast. The pan sits on a white marbled surface with a blurred background, showing part of another white bowl filled with something creamy. 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, but be sure to thaw it completely and pat dry before cooking. This helps prevent excess moisture and ensures even cooking.

Is it possible to make this recipe gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you use gluten-free chicken or fish stock, since some stocks may contain gluten as a thickener or flavoring.