Cod and Potatoes in Rosemary Cream Sauce – Easy Creamy Baked Cod Recipe

Cod and Potatoes in Rosemary Cream Sauce is a comforting seafood dinner featuring tender, flaky cod fillets, golden roasted potatoes, and a rich garlic rosemary cream sauce. With fresh lemon, butter, and aromatic herbs, this easy baked cod recipe delivers delicious flavor using simple ingredients.

Perfect for busy weeknights or cozy family dinners, this creamy cod and potatoes recipe is easy to prepare and elegant enough for special occasions.

If you enjoy flavorful seafood dishes, you might also love our Ginger Soy Glazed Cod Recipe, another delicious way to prepare tender cod fillets with a homemade sauce.

Why You’ll Love This Cod and Potatoes in Rosemary Cream Sauce

This cod and potato bake combines the richness of a homemade cream sauce with the freshness of rosemary and lemon.

• Easy preparation: Simple ingredients and straightforward cooking steps.
• Rich and creamy: Garlic, butter, and rosemary create a flavorful sauce.
• Tender, flaky fish: Cod becomes moist and delicate when baked properly.
• Perfectly roasted potatoes: Yukon Gold potatoes add a creamy texture.
• Family-friendly: A comforting seafood dinner suitable for any occasion.
• Minimal cleanup: The fish and potatoes finish cooking together in one baking dish.

Ingredients for Cod and Potatoes in Rosemary Cream Sauce

You’ll need fresh cod, potatoes, and a few pantry staples to make this Cod and Potatoes in Rosemary Cream Sauce

For the Cod and Potatoes

• 1 lb cod fillets, cut into 4 portions
• 1 lb Yukon Gold potatoes, cut into 1-inch pieces
• 3 tablespoons extra virgin olive oil, divided
• 2 teaspoons salt, divided
• ¼ teaspoon black pepper

For the Rosemary Cream Sauce

• 2 tablespoons salted butter
• 1 large shallot, finely chopped
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup fish stock or chicken broth
• 2 fresh rosemary sprigs
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• ¼ teaspoon cayenne pepper
• 2 tablespoons capers
• 2 tablespoons fresh parsley, chopped, for garnish

Ingredient Notes and Substitutions

• Cod fillets: Choose thick, fresh cod or fully thawed frozen cod for the best texture.
• Yukon Gold potatoes: Their buttery flavor and creamy interior make them ideal for roasting.
• Fresh rosemary: Adds a fragrant, earthy flavor to the cream sauce.
• Heavy cream: Creates a smooth, rich sauce. Half-and-half can be substituted for a lighter consistency.
• Fish stock: Enhances the seafood flavor, although chicken broth works well.
• Lemon juice: Adds brightness and balances the richness of the sauce.

If you love flavorful potato dishes, explore our Balsamic-Thyme Potato Torte, which combines golden potatoes with garlic and fragrant herbs.

How to Make Cod and Potatoes in Rosemary Cream Sauce

Follow these easy steps to prepare perfectly baked Cod and Potatoes in Rosemary Cream Sauce

Step 1: Preheat the Oven and Roast the Potatoes

1. Preheat your oven to 450°F (230°C).
2. Lightly grease an 8×8-inch baking dish.
3. Place the diced Yukon Gold potatoes in the dish.
4. Drizzle with 2 tablespoons olive oil.
5. Season with 1 teaspoon salt and black pepper.
6. Toss until evenly coated.
7. Roast for 20–25 minutes until the potatoes are almost fork-tender.

Tip: Cut potatoes into evenly sized pieces so they cook consistently.

Step 2: Prepare the Rosemary Cream Sauce

1. Heat the remaining tablespoon of olive oil and butter in a saucepan over medium heat.
2. Add the chopped shallot and sauté for 2–3 minutes until softened.
3. Stir in the minced garlic and cook for another 30 seconds.
4. Pour in the heavy cream and fish stock.
5. Add rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers.
6. Simmer gently for approximately 5 minutes, stirring occasionally.

The garlic rosemary cream sauce should become slightly thickened and fragrant.

Tip: Avoid boiling the cream sauce vigorously, as excessive heat can cause separation.

Step 3: Add the Cod Fillets

• Remove the baking dish from the oven.
• Pat the cod fillets dry with paper towels.
• Season with the remaining salt, adjusting to taste.
• Arrange the cod fillets among the roasted potatoes.
• Pour the warm rosemary cream sauce evenly over the fish and potatoes.

Make sure the sauce surrounds the fish to distribute the delicious garlic and herb flavors.

Step 4: Bake Until Tender and Flaky

1. Return the baking dish to the oven.
2. Bake for approximately 10–15 minutes, depending on the thickness of the fillets.
3. Check the internal temperature with a food thermometer.
4. Remove the dish when the cod reaches 145°F (63°C) and flakes easily.

To prevent overcooking, check your cod with a digital food thermometer. The fish should reach an internal temperature of 145°F (63°C) for safe, tender results.

Avoid overbaking, as cod can become dry when cooked too long.

Step 5: Garnish and Serve

• Remove the rosemary sprigs.
• Sprinkle freshly chopped parsley over the dish.
• Spoon the creamy sauce over the cod and potatoes.
• Serve warm with fresh vegetables or a simple salad.

Expert Tips for Perfectly Baked Cod and Potatoes in Rosemary Cream Sauce

Making delicious cod and potatoes in rosemary cream sauce is easy when you follow these helpful tips.

• Choose thick cod fillets: They are less likely to dry out during baking.
• Roast potatoes first: Potatoes need more cooking time than delicate fish.
• Use fresh rosemary: Fresh herbs provide a wonderful aroma.
• Don’t overcook the cod: Check the internal temperature for perfectly cooked fish.
• Simmer the sauce gently: This helps maintain a smooth, creamy texture.
• Add fresh lemon: Lemon juice brightens the rich garlic cream sauce.
• Serve immediately: The fish has the best texture when freshly baked.

For another comforting dinner featuring fragrant rosemary, try our Crockpot Chicken Pot Roast Recipe, made with tender chicken, vegetables, and savory herbs.

Easy Variations and Ingredient Substitutions

This creamy baked cod recipe is versatile and can easily be customized.

Try Different White Fish

If cod isn’t available, substitute:

• Haddock
• Halibut
• Pollock
• Sea bass

Adjust the baking time according to the thickness of the fish.

Make a Lighter Rosemary Cream Sauce

Replace heavy cream with half-and-half for a lighter sauce. The consistency may be thinner, but the garlic and rosemary will still provide plenty of flavor.

Add Extra Vegetables

Make your seafood dinner more colorful by adding:

• Fresh spinach
• Asparagus
• Sliced mushrooms
• Zucchini
• Green beans

Add quick-cooking vegetables during the final baking stage.

Experiment With Herbs

Although rosemary gives this recipe its signature flavor, thyme or fresh parsley can provide a delicious variation.

What to Serve With Cod and Potatoes in Rosemary Cream Sauce

This creamy fish and potato bake is satisfying on its own, but a few simple side dishes can make dinner even more enjoyable.

Fresh Vegetable Side Dishes

• Steamed green beans with lemon
• Roasted asparagus
• Sautéed spinach with garlic
• Steamed broccoli

Fresh Salads

• Mixed green salad with lemon vinaigrette
• Cucumber and tomato salad
• Fresh arugula salad

Bread Options

• Crusty artisan bread
• Homemade garlic bread
• Warm dinner rolls

For another delicious potato side dish, try our Crispy Honey Roasted Sweet Potatoes. Their caramelized edges and sweet-savory flavor offer a tasty contrast to creamy seafood dishes.

How to Store and Reheat Leftover Cod and Potatoes in Rosemary Cream Sauce

Refrigerating Leftovers

• Allow the dish to cool briefly after cooking.
• Transfer leftovers to an airtight container.
• Refrigerate within two hours.
• Store for up to 3–4 days.

Can You Freeze Creamy Cod and Potatoes?

Freezing is possible, but the cream sauce may separate after thawing, and the potatoes can become grainy.

For the best flavor and texture, enjoy this dish freshly prepared.

Best Way to Reheat

1. Preheat the oven to 325°F (165°C).
2. Place leftovers in an oven-safe baking dish.
3. Add a splash of stock if the sauce becomes too thick.
4. Cover with aluminum foil.
5. Reheat until the center reaches 165°F (74°C).

FAQs About Cod and Potatoes in Rosemary Cream Sauce

Final Thoughts

This Cod and Potatoes in Rosemary Cream Sauce is a comforting seafood dinner featuring tender baked cod, golden potatoes, and a rich garlic rosemary sauce. It’s easy enough for busy weeknights yet elegant enough for special occasions.

Whether you’re looking for an easy baked cod recipe or a flavorful family dinner, this dish is a wonderful addition to your weekly meal rotation.

For more seafood inspiration, don’t miss our Ginger Soy Glazed Cod, another easy and flavorful way to enjoy cod at home.

Cod and Potatoes in Rosemary Cream Sauce – Easy Creamy Baked Cod Recipe

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• Author: MERIEM
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Cod & Potatoes in Rosemary Cream Sauce is a comforting seafood dinner featuring tender, flaky cod fillets, golden Yukon Gold potatoes, and a rich garlic rosemary cream sauce. Made with fresh lemon, butter, Dijon mustard, and aromatic herbs, this easy baked cod recipe is perfect for weeknight dinners or special occasions.

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Ingredients

Scale 1x2x3x

1 lb cod fillets, cut into 4 portions

1 lb Yukon Gold potatoes, cut into 1-inch pieces

3 tablespoons extra virgin olive oil, divided

2 teaspoons salt, divided

¼ teaspoon black pepper

2 tablespoons salted butter

1 large shallot, finely chopped

3 garlic cloves, minced

1 cup heavy cream

½ cup fish stock or chicken broth

2 fresh rosemary sprigs

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

¼ teaspoon cayenne pepper

2 tablespoons capers

2 tablespoons fresh parsley, chopped, for garnish (optional)

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 450°F (230°C). Lightly grease an 8×8-inch baking dish.

Step 2: Roast the Potatoes

Place the diced Yukon Gold potatoes in the baking dish. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon salt and black pepper. Toss until evenly coated. Roast for 20–25 minutes until almost fork-tender.

Step 3: Prepare the Rosemary Cream Sauce

Heat the remaining tablespoon of olive oil and butter in a saucepan over medium heat. Add the chopped shallot and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

Step 4: Add the Cream and Seasonings

Pour in the heavy cream and fish stock. Add the rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Simmer gently for approximately 5 minutes, stirring occasionally, until slightly thickened.

Step 5: Add the Cod Fillets

Remove the baking dish from the oven. Pat the cod fillets dry and season with the remaining salt, adjusting to taste. Arrange the fish among the roasted potatoes. Pour the warm rosemary cream sauce evenly over the cod and potatoes.

Step 6: Bake the Cod

Return the baking dish to the oven and bake for 10–15 minutes, depending on the thickness of the fillets. The cod is fully cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

Step 7: Garnish and Serve

Remove the rosemary sprigs. Sprinkle freshly chopped parsley over the dish and spoon the creamy sauce over the cod and potatoes. Serve warm with fresh vegetables or crusty bread.

Notes

Use thick cod fillets for the best texture and to prevent overcooking.

Yukon Gold potatoes work best because of their creamy texture and naturally buttery flavor.

Roast the potatoes before adding the cod because potatoes require a longer cooking time.

Fresh rosemary provides the best flavor, but ½–¾ teaspoon dried rosemary can be substituted.

Avoid boiling the cream sauce vigorously to prevent separation.

Half-and-half can replace heavy cream, although the sauce will be thinner.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently in the oven at 325°F (165°C) until the center reaches 165°F (74°C).

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Main Course, Seafood
• Method: Baking, Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cod fillet with potatoes and rosemary cream sauce (¼ recipe)
• Calories: 590 kcal
• Sugar: 3 g
• Sodium: 1,550 mg
• Fat: 43 g
• Saturated Fat: 20 g
• Unsaturated Fat: 21 g
• Trans Fat: 1 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 160 mg

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