If you’re looking for a cozy, elegant meal that’s surprisingly simple to make, this Cod & Potatoes in Rosemary Cream Sauce is exactly what you need. Featuring tender cod fillets, golden roasted Yukon potatoes, and a luscious rosemary cream sauce with lemon and capers, this dish feels restaurant-worthy—but it’s all made in one pan at home. Whether it’s a weeknight dinner or a special occasion, this comfort meal delivers big flavor with minimal effort.

Cod & Potatoes in Rosemary Cream Sauce

Why You’ll Love This Recipe

One-pan meal: Fewer dishes, less mess.
Comforting yet fresh: Creamy sauce balanced by citrus and herbs.
Simple ingredients: Pantry staples with a gourmet finish.
Customizable: Works with halibut or haddock too.
Quick for its elegance: Ready in just under an hour.

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: Roast the Potatoes

Preheat your oven to 450°F (232°C). Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
Toss chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread in the dish and roast for 20–25 minutes, or until golden and fork-tender.

Step 2: Make the Rosemary Cream Sauce

While potatoes roast, heat 1 tablespoon olive oil and 2 tablespoons butter in a saucepan over medium heat. Add shallot and sauté 5 minutes, then stir in garlic for 1 minute.
Pour in cream, stock, rosemary, lemon zest, lemon juice, Dijon, cayenne, and capers. Simmer gently for 5 minutes, stirring occasionally, until slightly thickened.

Step 3: Bake the Fish

Season cod fillets with the remaining 1 teaspoon salt.
Remove the potatoes from the oven. Nestle cod among the roasted potatoes. Pour rosemary cream sauce evenly over everything.
Return to oven and bake 10–15 minutes, uncovered, until cod is opaque and flakes easily with a fork.

Step 4: Garnish and Serve

Sprinkle with fresh parsley if desired. Serve hot with lemon wedges or a crisp salad for balance.

Variations

Fish swap: Use haddock, halibut, or tilapia.
Dairy-free: Try full-fat coconut milk + olive oil in place of cream and butter.
Add veggies: Roast carrots or fennel with the potatoes for a heartier dish.
Herb twist: Swap rosemary for thyme or tarragon for a different flavor profile.

Make Ahead & Storage

Make Ahead: You can roast the potatoes and prep the sauce ahead, then assemble and bake when ready to serve.
Storage: Store leftovers in an airtight container for up to 2 days.
Reheat: Gently warm in the oven at 350°F or in a skillet over low heat. Avoid microwaving to prevent the cream sauce from splitting.

FAQs

Can I use frozen cod?
Yes, but thaw completely and pat dry before using to prevent excess moisture.

Is this dish gluten-free?
Yes, all ingredients listed are naturally gluten-free.

What’s the best substitute for capers?
Green olives (chopped) or chopped pickled jalapeños can add a similar salty contrast.

How do I know when cod is done?
The cod should flake easily with a fork and be opaque throughout. Internal temp should be 145°F (63°C).

Can I double the recipe?
Yes—use a larger baking dish or sheet pan, and increase sauce ingredients accordingly.

Conclusion

This Cod & Potatoes in Rosemary Cream Sauce is the kind of meal that turns a regular night into something special. It’s comforting, vibrant, and made with simple ingredients you likely already have on hand. Whether served with a side of greens or enjoyed on its own, it’s sure to become a new favorite.