Last spring, our neighbors hosted a small garden party to celebrate their 40th wedding anniversary. The tables were strung with little white lights, and everyone brought a dish to share. Some brought colorful salads, others showed up with desserts that looked too pretty to eat, but I wanted something a bit more hearty and comforting. Cod and potatoes felt just right—simple, wholesome, yet elegant enough for the occasion.
I can still picture the platter resting among bowls of fruit and baskets of bread. The aroma of rosemary drifted across the patio, mingling with laughter and the soft music playing in the background. People kept asking, “What’s in this sauce?” as they dipped potatoes into the creamy mixture and helped themselves to another piece of fish. I smiled, knowing it was the rosemary, lemon, and capers working their magic together.
Cod potatoes in rosemary sauce is not only nourishing, but it carries the kind of flavors that encourage people to sit down, relax, and truly savor the meal.
Short Description
Cod potatoes in rosemary sauce is a comforting yet elegant baked dish where tender fish and golden potatoes meet a creamy, citrusy sauce infused with fresh herbs.
Key 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)
Tools Needed
- 8×8-inch baking dish
- Sharp knife and cutting board
- Medium saucepan
- Mixing spoons
- Oven-safe spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Roast the Potatoes
Preheat oven to 450°F and grease an 8×8-inch baking dish with 1 tablespoon olive oil. Toss potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread evenly in the dish and roast 20–25 minutes, until fork-tender and lightly golden.
Step 2: Make the Rosemary Cream Sauce
While potatoes roast, heat butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add shallot and cook 5 minutes until soft. Stir in garlic for 1 minute. Add cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Simmer gently 5 minutes, stirring occasionally, until slightly thickened.
Step 3: Bake the Fish
Season cod with remaining 1 teaspoon salt. Remove roasted potatoes from oven, nestle cod pieces among them, and pour rosemary cream sauce evenly over the top. Return to oven and bake uncovered for 10–15 minutes, until cod flakes easily with a fork.
Step 4: Garnish and Serve
Sprinkle with parsley if desired. Serve hot, spooning sauce over fish and potatoes for full flavor.
Why You’ll Love This Recipe
Comforting yet elegant, perfect for gatherings or weeknight dinners
Creamy rosemary-lemon sauce adds freshness without being heavy
Cod and potatoes make a balanced, protein-packed meal
One-pan baking keeps cleanup simple
Pairs beautifully with sides like roasted vegetables or salad
Mistakes to Avoid & Solutions
Overcooking the cod: Cod cooks quickly; check at 10 minutes. If it flakes with a fork, it’s done.
Watery sauce: Simmer long enough for the cream to thicken. If too thin, let it reduce another 2–3 minutes.
Potatoes too hard: Be sure to cut them into even 1-inch pieces and roast until tender before adding fish.
Overpowering rosemary: Use whole sprigs so they can be removed after cooking; chopping them too fine can make the sauce bitter.
Too salty: Since capers add brine, reduce added salt slightly if sensitive to saltiness.
Serving and Pairing Suggestions
Serve family-style in the baking dish for casual meals.
For parties, plate each piece of cod with a scoop of potatoes and drizzle of sauce.
Pair with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon.
Complements sides such as green beans, asparagus, or a light cucumber salad.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a covered baking dish at 300°F for 10–12 minutes.
Avoid microwaving on high heat, which can dry out the fish; use medium power if microwaving.
Sauce may thicken in the fridge; add a splash of stock or cream when reheating.
FAQs
1. Can I use frozen cod?
Yes, but thaw it completely and pat dry before baking to avoid excess liquid.
2. Can I substitute another fish?
Haddock, halibut, or tilapia work well with this recipe.
3. Is there a dairy-free version?
Use coconut cream in place of heavy cream and olive oil instead of butter.
4. Can I make this ahead of time?
You can roast the potatoes and prepare the sauce ahead, then assemble with cod just before baking.
5. Can I use dried rosemary?
Fresh is best for flavor, but you can substitute 1 teaspoon dried rosemary if needed.
Tips & Tricks
Pat cod dry before seasoning so it browns slightly.
Zest the lemon before juicing to make it easier.
Warm plates before serving; the sauce stays creamier on heated dishes.
For a lighter sauce, use half-and-half instead of heavy cream.
Recipe Variations
Mediterranean Style: Add cherry tomatoes and olives before baking for a briny, colorful twist.
Spicy Kick: Double the cayenne or add a pinch of red pepper flakes to the sauce.
Vegetarian Option: Replace cod with thick slices of roasted cauliflower or eggplant.
Herb Swap: Try thyme or tarragon instead of rosemary for a different herbal flavor.
Low-Calorie Version: Use light cream or evaporated milk instead of heavy cream.
Final Thoughts
That evening at the garden party, I watched friends return to the table for just one more spoonful of potatoes or a bite of cod. A dish like this has a way of making people linger, talking a little longer, smiling a little wider. It strikes a balance between rustic comfort and quiet elegance, something that feels both homely and special.
Cooking with rosemary always reminds me how herbs can elevate the simplest ingredients into something memorable. Here, paired with lemon and cream, it creates a sauce that hugs the cod and potatoes in every bite. This is the kind of recipe I come back to often, not only because it tastes wonderful, but because it feels right for so many occasions—whether around a crowded table or just a quiet dinner at home.
Cod potatoes in rosemary sauce
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
- Preheat oven to 450°F and grease an 8×8-inch dish with 1 tbsp olive oil. Toss potatoes with 1 tbsp olive oil, 1 tsp salt, and black pepper. Roast 20–25 minutes, until tender and golden.
- While potatoes roast, heat butter and remaining 1 tbsp olive oil in a saucepan over medium. Cook shallot 5 minutes until soft, then add garlic for 1 minute.
- Stir in cream, stock, rosemary, lemon zest, lemon juice, Dijon, cayenne, and capers. Simmer 5 minutes until slightly thickened.
- Season cod with 1 tsp salt. Remove potatoes, nestle cod among them, and pour sauce over top. Bake uncovered 10–15 minutes, until cod flakes easily.
- Finish with parsley if desired. Serve hot, spooning sauce over fish and potatoes.
