Introduction

This dish combines tender cod and golden roasted potatoes in a luscious rosemary cream sauce. It’s a comforting yet elegant meal that’s perfect for a weeknight dinner or a special occasion.

A dark bowl holds two thick pieces of grilled white fish with a light golden-brown sear on top, sprinkled with black pepper and fresh green rosemary leaves. Surrounding the fish are quartered yellow potatoes with a slightly crisp, browned surface, resting in a creamy, light beige sauce. The sauce has a smooth texture and is garnished with more rosemary sprigs, adding a fresh green contrast. The bowl sits on a wooden board with a blurred white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

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: Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil. Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread them in the dish and roast for 20–25 minutes, until fork-tender and lightly golden.
Step 2: While the potatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and sauté for about 5 minutes, until soft. Stir in the garlic and cook for 1 minute, just until fragrant.
Step 3: Pour in the cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring to a gentle simmer over medium-high heat. Lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Season the cod with the remaining 1 teaspoon salt. Remove the roasted potatoes from the oven. Nestle the cod pieces among the potatoes, then pour the warm rosemary cream sauce evenly over the top.
Step 5: Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
Step 6: Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.

Tips & Variations

Use fresh rosemary for the best fragrant flavor, but dried rosemary (about 1 teaspoon) can be substituted in a pinch.
Try adding a handful of baby spinach or peas when adding the fish for extra color and nutrition.
If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
Capers add a nice briny contrast; rinse them if you want a milder flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to maintain the creamy sauce texture. Avoid microwaving directly to prevent breaking the sauce.

How to Serve

The image shows a dark pan filled with two thick, white pieces of grilled fish with golden brown sear marks on top, sprinkled with black pepper and fresh green rosemary leaves. Around the fish, there are several yellow potato slices with browned edges, partially submerged in a pale creamy sauce with visible herbs. The dish is set against a white marbled texture with some greenery blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, firm white fish like haddock, halibut, or pollock work well as substitutions for cod in this recipe.

What if I don’t have Yukon gold potatoes?

You can use any waxy potato variety that holds its shape well when roasted, such as red potatoes or fingerlings.