As I stood over the stovetop, the delightful aroma of rosemary and garlic filled my kitchen, instantly transporting me to a quaint bistro nestled by the sea. Today, I’m thrilled to share my recipe for Baked Cod & Potatoes in Rosemary Cream Sauce, a dish that captures the essence of freshness with every bite. With the perfect balance of tender cod and creamy, herb-infused sauce, this meal is not only a breeze to whip up but also transforms a weeknight dinner into a special occasion. The buttery Yukon gold potatoes provide a comforting twist, making it a true crowd-pleaser everyone will rave about. Are you ready to bring some coastal charm to your table and impress your loved ones? Let’s dive into this delicious adventure!
Why is this dish a must-try?
Incredible taste: The combination of flaky cod and buttery Yukon gold potatoes creates an irresistible balance of flavors and textures.
Easy preparation: With just a few simple steps, this dish is perfect for home cooks looking to create a gourmet experience without spending hours in the kitchen.
Versatile options: Feel free to substitute halibut or use coconut milk for a dairy-free twist, ensuring everyone can enjoy this delightful meal.
Impressive presentation: The elegant look of the creamy sauce draping over tender fish will surely impress your guests, making it ideal for special occasions or cozy dinners.
Aromatic experience: As you prepare this dish, the fragrant rosemary and garlic will fill your kitchen, creating an inviting atmosphere that makes mealtime even more enjoyable.
For a refreshing side, consider pairing it with a Radish Salad with Yogurt Dill Dressing!
Cod & Potatoes Ingredients
• Get ready to savor the flavors of this scrumptious dish!
For the Fish and Potatoes
- Cod fillet – This is the main protein source; use firm, white fish for best results.
- Yukon gold potatoes – They provide a creamy texture when roasted, saving you the hassle of peeling.
- Extra-virgin olive oil – Essential for roasting potatoes and forming the base of the cream sauce.
- Kosher salt – A crucial ingredient that enhances the flavor of both the fish and potatoes.
- Freshly cracked black pepper – Adds an aromatic touch to the fish and potatoes.
For the Rosemary Cream Sauce
- Salted butter – Brings richness to the sauce for that luxurious mouthfeel.
- Shallot – Offers sweetness and depth, making the sauce sing.
- Garlic – Provides that irresistible aromatic flavor we all love.
- Heavy cream – This creates a luscious sauce; you can substitute it with full-fat coconut milk for a dairy-free version.
- Chicken or fish stock – Adds essential depth of flavor to the cream sauce, truly elevating it.
- Fresh rosemary – Imparts a wonderful fragrant, herbal note that’s key to this dish.
- Lemon zest and juice – Brightens the dish, balancing the richness of the sauce.
- Dijon mustard – Introduces tanginess, perfectly balancing the cream’s richness.
- Ground cayenne pepper – Just a hint adds a lovely kick to the sauce.
- Capers – These little gems introduce briny flavor, enhancing the entire dish.
- Minced flat-leaf parsley (optional) – Adds a fresh and colorful finishing touch.
Indulge in the delightful flavors of Cod & Potatoes in Rosemary Cream Sauce, and let this dish bring warmth and joy to your dining table!
Step‑by‑Step Instructions for Cod & Potatoes in Rosemary Cream Sauce
Step 1: Preheat and Prepare the Dish
Begin by preheating your oven to 450°F (232°C). While the oven heats, grease an 8x8-inch baking dish with a splash of extra-virgin olive oil. This ensures that your cod and potatoes will have a beautiful, golden finish and won’t stick during baking.
Step 2: Roast the Potatoes
Wash and chop the Yukon gold potatoes into uniform pieces for even cooking. In a mixing bowl, toss the potato chunks with olive oil, kosher salt, and freshly cracked black pepper until well coated. Spread the potatoes in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and lightly golden, stirring halfway through for even browning.
Step 3: Create the Rosemary Cream Sauce
While the potatoes roast, prepare the rich and aromatic rosemary cream sauce. In a medium saucepan over medium heat, melt a tablespoon of salted butter with a tablespoon of olive oil. Add the finely chopped shallot and sauté until it becomes translucent and tender, about 3-4 minutes. Stir in minced garlic and cook until fragrant, around 30 seconds, then add heavy cream, chicken stock, chopped rosemary, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Assemble the Dish for Baking
Once the potatoes are roasted, remove them from the oven and lower the temperature to 400°F (204°C). Place the roasted potatoes evenly in the greased baking dish and nestle the cod fillets on top of the potatoes. Pour the fragrant rosemary cream sauce generously over the cod, ensuring each piece is well-coated for that delightful flavor in every bite.
Step 5: Bake to Perfection
Place the assembled dish back into the oven and bake uncovered for 10-15 minutes. You’ll know the cod is done when it flakes easily with a fork and has turned opaque, creating a lovely contrast with the creamy sauce. The edges of the sauce should also begin to bubble.
Step 6: Ready to Serve
Once baked, remove the dish from the oven and let it rest for a few minutes. Optionally, sprinkle minced flat-leaf parsley over the top for a splash of color and freshness before serving. This delightful Cod & Potatoes in Rosemary Cream Sauce is now ready to impress your family or guests!
Storage Tips for Cod & Potatoes in Rosemary Cream Sauce
Fridge: Store leftovers in an airtight container for up to 2 days. While reheating, be gentle to maintain the texture of the cod, as it may become slightly dry.
Freezer: For longer storage, freeze the sauce and potatoes separately in airtight containers. The sauce can be stored for up to 1 month, but the fish is best enjoyed fresh.
Reheating: When ready to enjoy again, thaw in the fridge overnight. Reheat gently in a saucepan over low heat, adding a splash of cream or broth to revive the sauce.
Room Temperature: Avoid leaving the dish at room temperature for more than 2 hours to ensure food safety with the Cod & Potatoes in Rosemary Cream Sauce.
Variations & Substitutions for Cod & Potatoes in Rosemary Cream Sauce
Get creative with your cooking, and make this dish your own with these fun twists!
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Halibut Swap: Substitute cod with halibut for a meatier flavor and texture that holds up beautifully in the sauce.
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Dairy-Free Delight: Use full-fat coconut milk in place of heavy cream, giving the dish a rich, tropical flair without the dairy.
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Extra Crunch: Top the dish with crispy panko breadcrumbs before baking for a delightful texture contrast that takes it to the next level.
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Spicy Kick: Add sliced jalapeños to the cream sauce for a zesty heat that dances on your palate, perfect for spice lovers.
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Herb Medley: Mix in fresh thyme or tarragon along with the rosemary for a complex herbal profile that will impress your guests.
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Zesty Lemon Addition: Boost the citrus notes by stirring in some finely grated lemon zest into the sauce—this heightens the freshness!
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Layered Veggies: Consider adding layers of fresh spinach or leeks alongside the potatoes for a colorful, nutritious twist.
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Umami Boost: Incorporate a splash of soy sauce or tamari into the cream sauce for an unexpected umami depth that delectably complements the cod.
Make this dish your signature by trying out these variations, or pair it with a refreshing Radish Salad with Yogurt Dill Dressing for a complete meal!
Make Ahead Options
These Cod & Potatoes in Rosemary Cream Sauce are perfect for busy weeknights! You can prepare the potatoes by roasting them up to 24 hours in advance; just toss them with olive oil, salt, and pepper, then store them in an airtight container in the refrigerator. For the cream sauce, cook it completely and refrigerate for up to 3 days; simply reheat gently on the stovetop, stirring to maintain creaminess. When you’re ready to serve, layer the cold potatoes in a baking dish, top with the cod, pour over the warmed sauce, and bake as directed for a meal that’s just as delicious as when freshly made!
Tips for the Best Cod & Potatoes
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Even Potato Cuts: Ensure you cut the Yukon gold potatoes into uniform pieces for even cooking; this prevents some from being undercooked while others are overdone.
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Fish Handling: Use a fish spatula for flipping and transferring the delicate cod fillets, preventing them from breaking apart while handling.
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Consistency Control: If you prefer a thicker sauce, simmer it a bit longer; just keep an eye on it to avoid over-reduction. Adjust the consistency to your taste!
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Fish Substitutes: While cod is delightful, don’t hesitate to substitute with halibut or any firm white fish. They work beautifully in the Rosemary Cream Sauce.
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Fresh Herbs Matter: For the freshest flavor, use fresh rosemary rather than dried; it significantly enhances the overall taste and aroma of the dish.
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Buttery Finish: Consider adding an extra pat of butter to the sauce just before serving for an even richer, creamy mouthfeel in your Cod & Potatoes in Rosemary Cream Sauce.
What to Serve with Baked Cod & Potatoes in Rosemary Cream Sauce
Pairing this exquisite dish with complementary sides enhances its delightful flavors while creating a satisfying meal experience.
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Creamy Mashed Potatoes: The velvety texture of mashed potatoes adds richness and absorbs the rosemary cream sauce beautifully, creating a comforting experience.
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Steamed Asparagus: Lightly steamed asparagus provides a crisp contrast, with its earthy notes balancing the dish's richness—a vibrant green addition to your plate.
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Radish Salad with Yogurt Dill Dressing: This refreshing salad cuts through the creaminess with its crisp, peppery radish flavor and tangy dressing, offering a lively burst of freshness.
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Garlic Bread: The crunchy, buttery goodness of garlic bread is perfect for soaking up any leftover sauce, adding a satisfying crunch that pairs well with the dish.
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Roasted Brussels Sprouts: Their caramelization brings a sweet, nutty flavor, while the slight bitterness contrasts the creamy sauce, enhancing the meal's overall complexity.
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Chilled White Wine: A glass of chilled Sauvignon Blanc or Chardonnay will elevate your dining experience, as the wine’s acidity complements the richness of the cod and the cream sauce perfectly.
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Lemon Sorbet: To cleanse your palate after this rich meal, a refreshing lemon sorbet makes for a delightful and light dessert, brightening your taste buds and ending the dinner on a high note.
Cod & Potatoes in Rosemary Cream Sauce Recipe FAQs
How do I choose the freshest cod fillet?
Absolutely! When selecting cod, look for fillets that are bright white with a slight translucent shimmer. Avoid any with dark spots or a fishy smell. The flesh should feel firm to the touch and spring back when pressed. A good rule of thumb is to ask your fishmonger for the catch of the day to ensure you get the freshest option.
How should I store leftovers?
Store your leftovers in an airtight container in the refrigerator for up to 2 days. While reheating, gently warm the dish over low heat to maintain the cod's texture. It’s best to avoid microwaving as it can dry out the fish. If you find the sauce has thickened, drizzle a little cream or broth to bring it back to life!
Can I freeze this dish?
Certainly! To freeze, I recommend separating the sauce and potatoes from the fish. You can freeze the rosemary cream sauce and roasted potatoes in airtight containers for up to 1 month. To reheat, thaw them overnight in the fridge and warm slowly on the stove, adding a splash of broth or cream if needed to revive the sauce. Keep in mind that it’s best to enjoy the fish fresh for the best texture.
What if my sauce is too thick?
Very! If your cream sauce ends up too thick, don't worry—it’s an easy fix! Just add a splash of chicken or fish stock, or even a bit of cream as you warm it on the stove, and stir until the desired consistency is reached. Always simmer gently to avoid overcooking the sauce, allowing it to maintain its delicious flavor.
Is there a good dairy-free substitute for the cream?
Absolutely! For those looking to make this dish dairy-free, full-fat coconut milk is an excellent substitute for heavy cream. It creates a rich, creamy texture while adding a subtle sweetness that pairs beautifully with the rosemary and garlic. Just make sure to stir well as it may separate during heating.
Can I use other types of fish?
Very! While cod is delightful, you can easily substitute halibut or any firm white fish of your choice. Just keep in mind that cooking times may vary slightly depending on the thickness of the fish fillets. The key is to bake until the fish flakes easily with a fork, ensuring you enjoy a tender, flavorful meal each time.
Savory Cod & Potatoes in Rosemary Cream Sauce for Home Chefs
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C) and grease an 8x8-inch baking dish with olive oil.
- Wash and chop the Yukon gold potatoes into uniform pieces, then toss with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and golden.
- In a saucepan, melt butter and olive oil. Sauté the shallot until translucent, add garlic, then combine with cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne, and capers. Simmer for 5 minutes.
- Assemble by placing roasted potatoes in the baking dish, adding cod on top, and pouring the sauce over everything.
- Bake uncovered at 400°F (204°C) for 10-15 minutes until the cod is cooked through and flakes easily.
- Let it rest for a few minutes. Optionally, sprinkle parsley before serving.
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