Cod in Rosemary Cream Sauce

This hearty Cod & Potatoes in Rosemary Cream Sauce has become my absolute favorite seafood comfort dish for those evenings when I want something that feels special without hours of kitchen work. The combination of flaky cod nestled among buttery potatoes and bathed in an aromatic rosemary cream sauce creates a restaurant-worthy meal right from your home oven.

I first created this recipe during a cold winter evening when I craved something cozy yet elegant. The family fell silent during dinner except for the occasional murmur of appreciation. Now it's our go-to impressive meal whenever we have guests or just want to treat ourselves to something special.

Ingredients

• Yukon gold potatoes Their buttery texture and ability to hold shape make them ideal for this dish
• Extra virgin olive oil Use a good quality oil as it forms the flavor foundation for roasting
• Heavy cream Creates the luxurious texture that coats each bite perfectly
• Fresh rosemary The aromatic pine flavor cuts through the richness wonderfully
• Lemon zest and juice Provides essential brightness to balance the creamy sauce
• Cod fillets Look for thick pieces with translucent flesh and no strong smell
• Dijon mustard Adds depth and subtle tang that complements the fish beautifully
• Shallot and garlic These aromatics create the flavor base for the sauce
• Capers These little flavor bombs add briny bursts in every few bites

Step-by-Step Instructions

Roast the Potatoes

Start by preheating your oven to 450°F with the rack positioned in the center. Toss your inch-sized potato chunks with olive oil salt and pepper making sure every piece gets coated. Spread them in a greased baking dish without overcrowding and roast for the full 20 to 25 minutes until they develop those delicious golden edges. The potatoes need this head start since they take longer than the fish to cook properly.

Create the Rosemary Cream Sauce

While potatoes roast melt butter and olive oil together over medium heat. The combination prevents the butter from burning while adding flavor complexity. Add your chopped shallot and cook until it becomes translucent and soft about 5 minutes. This patience builds the flavor foundation. When you add the garlic cook it just until fragrant about 60 seconds. Any longer and it can become bitter. Pour in the cream stock and all seasonings including those fragrant rosemary sprigs. Let it gently simmer until it thickens just enough to coat the back of a spoon. This sauce will continue to thicken in the oven.

Bake the Fish

Season your cod fillets generously with salt. Nestle them carefully among the roasted potatoes making little beds so they cook evenly. Pour the warm sauce all over ensuring some gets onto each piece of fish. Return the dish to the hot oven for just 10 to 15 minutes. The cod is done when it flakes easily with a fork but still remains moist. Overcooking will make it tough so watch carefully.

Finish and Serve

Remove the rosemary sprigs before serving. The fresh parsley adds a pop of color and freshness to cut through the rich sauce. Serve immediately while everything is hot capturing all those wonderful aromas as you bring it to the table.

Bookmark

The rosemary in this recipe transformed my relationship with cream sauces forever. I used to think cream sauces were one-dimensional until I discovered how the piney aromatic quality of fresh rosemary creates this incredible depth. My husband now says he can tell when I use dried versus fresh just from the fragrance that fills our home while cooking.

Make-Ahead Tips

You can prep components separately up to a day ahead. Roast the potatoes and make the cream sauce separately then refrigerate. When ready to serve reheat the potatoes in the oven bring the sauce back to a simmer and continue with the fish. This makes it perfect for entertaining since most of the work happens before guests arrive.

Perfect Pairings

This creamy dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity helps cut through the richness while complementing the lemon notes. For a complete meal serve alongside a simple arugula salad dressed with lemon vinaigrette to echo the citrus in the main dish.

Seasonal Variations

In summer try adding a handful of fresh peas or asparagus pieces to the sauce during the last few minutes of cooking. During fall add a pinch of nutmeg to the cream sauce for warm spice notes. Winter calls for a heartier version with a handful of crispy bacon bits sprinkled on top before serving.

Pro Tips

Always bring fish to room temperature for about 15 minutes before cooking for more even results

Pat cod dry with paper towels before seasoning to help it brown better

For extra flavor infusion make the cream sauce a day ahead allowing the rosemary to steep overnight

Recipe Q&A

→ Can I use a different type of white fish?

Yes, you can substitute the cod with other firm white fish like haddock, halibut, or sea bass. Just adjust your cooking time slightly based on the thickness of your fillets - thicker cuts may need a few extra minutes while thinner pieces will cook faster.

→ How do I know when the fish is fully cooked?

The cod is done when it flakes easily with a fork and has turned opaque throughout. For most 1-inch thick cod pieces, this takes about 10-15 minutes at 450°F. If you have a kitchen thermometer, the internal temperature should reach 145°F.

→ Can this dish be made ahead of time?

The potatoes can be roasted ahead of time, and the sauce can be prepared in advance. When ready to serve, reheat the potatoes in the baking dish, add the fresh fish, pour over the rewarmed sauce, and bake as directed. For best results with the fish texture, the final baking step should be done just before serving.

→ What can I substitute for heavy cream to make this lighter?

For a lighter version, you can substitute half-and-half or a mixture of whole milk and cream. For a dairy-free alternative, full-fat coconut milk works well with the flavors. Note that lighter substitutions will produce a thinner sauce that won't thicken as much during cooking.

→ What side dishes pair well with this?

This dish is essentially a complete meal with protein, starch, and a rich sauce. A simple green salad with a light vinaigrette or steamed green vegetables like asparagus or broccolini make perfect accompaniments. A crusty bread is also excellent for soaking up the delicious sauce.

→ Can I omit the capers?

Yes, capers add a briny pop of flavor but aren't essential to the dish. If you don't care for capers, you can omit them entirely or substitute with chopped green olives for a similar salty element. Alternatively, add a bit more lemon juice to maintain the brightness in the sauce.