As I stood in my kitchen, the warm, earthy aroma of rosemary wafted through the air, instantly transporting me to a cozy countryside kitchen. Today, I’m excited to share my recipe for Baked Cod with Rosemary Cream Sauce and Yukon Gold Potatoes—an indulgent yet simple one-dish meal that qualifies as true comfort food. This delightful concoction pulls together tender cod fillets and buttery potatoes, all enveloped in a rich, creamy sauce with a zesty kick of lemon. What I love most is that not only can you whip this up in no time, making it perfect for busy weeknights, but it also feels like a special treat that elevates any dinner table. Curious how to recreate this delectable dish at home? Let’s dive right in!
Why is Rosemary Cream Sauce a game-changer?
Richness and Comfort: The flavorful rosemary cream sauce clings beautifully to the cod and potatoes, bringing warmth and a luxurious touch to your dinner.
Quick and Simple: With just a few steps, this easy recipe allows you to create a delightful dish without elaborate preparation—perfect for those busy weeknights.
Endless Variations: Feel free to customize the fish or even make it vegetarian by adding your favorite seasonal veggies; flexibility is key! For instance, you could pair it with some Cheesy Ranch Potatoes for an extra flavor boost.
Crowd-Pleaser: Whether for family dinners or hosting friends, this dish impresses every time, making it a bonafide dinner party hit.
Nutritional Balance: Enjoy the wholesome combination of flaky fish and creamy potatoes, providing you with a balanced meal that feels indulgent yet satisfying.
Cod & Potatoes in Rosemary Cream Sauce Ingredients
For the Roasted Potatoes
• Extra-Virgin Olive Oil – Adds flavor and aids in roasting; can substitute with any neutral oil.
• Yukon Gold Potatoes – Provides a creamy texture when roasted; red or russet potatoes can also be used.
• Kosher Salt – Enhances flavor; use coarse salt for better distribution.
• Freshly Cracked Black Pepper – Adds spice and depth; white pepper can be used for a milder flavor.
For the Rosemary Cream Sauce
• Salted Butter – Contributes richness to the sauce; unsalted butter may be substituted for less salt.
• Shallot – Offers a sweet, mild onion flavor; red onion can work in a pinch.
• Garlic – Adds aromatic flavor; fresh garlic is recommended for the best taste.
• Heavy Cream – Forms the lush base of the sauce; for a lighter sauce, use half-and-half or whole milk.
• Chicken or Fish Stock – Enhances the sauce flavor; homemade stock is ideal, or use vegetable stock for a non-meat option.
• Fresh Rosemary – Provides fragrance and earthiness; if fresh is not available, use ½ teaspoon dried rosemary.
• Lemon Zest – Adds brightness and freshness; organic lemons are best to avoid pesticide residue.
• Fresh Lemon Juice – Balances the richness of the cream; freshly squeezed juice is preferable for flavor.
• Dijon Mustard – Adds a tangy note to the sauce; yellow mustard can be used for a milder flavor.
• Ground Cayenne Pepper – Gives a hint of heat; adjust to taste or omit for less spice.
• Capers – Introduce briny accents; you can use chopped green olives if you don’t have capers.
For the Main Dish
• Cod Fillet – Main protein providing flaky texture; can substitute with haddock, halibut, or tilapia.
• Chopped Fresh Parsley – For garnish providing color and flavor; may substitute with 1 tablespoon dried parsley.
Step‑by‑Step Instructions for Cod & Potatoes in Rosemary Cream Sauce
Step 1: Roast the Potatoes
Preheat your oven to 450°F (232°C). Grease an 8×8 baking dish and combine the Yukon gold potatoes with extra-virgin olive oil, kosher salt, and freshly cracked black pepper. Toss until evenly coated. Spread the potatoes in a single layer and roast for 20-25 minutes, or until they are tender and golden brown, turning them halfway through for even cooking.
Step 2: Prepare the Rosemary Cream Sauce
While the potatoes roast, melt 2 tablespoons of salted butter and heat 2 tablespoons of the remaining olive oil in a saucepan over medium heat. Sauté the shallot for about 5 minutes until soft and translucent, then add minced garlic and cook for an additional minute until fragrant. Pour in 1 cup of heavy cream and ½ cup of chicken or fish stock, then stir in fresh rosemary, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Simmer the sauce for 5-7 minutes until thickened.
Step 3: Assemble the Dish
Once the potatoes are roasted, remove them from the oven and lower the temperature to 400°F (204°C). Season the cod fillet with kosher salt, and place it amongst the golden roasted potatoes in the baking dish. Pour the warm rosemary cream sauce over the cod and potatoes, ensuring everything is well coated for maximum flavor.
Step 4: Bake and Serve
Bake the assembled dish uncovered in the oven for 10-15 minutes. The cod is done when it flakes easily with a fork and has turned opaque. Remove the baking dish from the oven and let it sit for a couple of minutes before garnishing with chopped fresh parsley. Serve your Cod & Potatoes in Rosemary Cream Sauce hot, paired with crusty bread or a crisp green salad for a complete meal.
What to Serve with Baked Cod with Rosemary Cream Sauce?
A warm, inviting meal awaits as you prepare to elevate your dining experience with delightful accompaniments.
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Crusty Artisan Bread: Perfect for sopping up the luscious rosemary cream sauce, a good bread adds a satisfying crunch.
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Simple Green Salad: A refreshing mix of greens with a light vinaigrette balances the dish’s richness while adding a pop of color.
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Roasted Vegetables: Carrots, asparagus, or zucchini roasted with olive oil bring a splash of sweetness and textures that complement the cod beautifully.
Combining fresh vegetables with your baked cod not only enhances the nutritional value of your meal but also adds vibrant colors that entice both the eyes and taste buds.
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Garlic Mashed Potatoes: Creamy and buttery, these mashed potatoes provide a comforting nod to the roasted Yukon gold potatoes, enriching the overall dish with warmth.
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Steamed Broccoli: Offering a bright green contrast, broccoli is a great way to add fiber and nutrients, making every bite satisfying and wholesome.
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Chardonnay or Crisp White Wine: A glass of chilled Chardonnay will enhance the dish’s flavor profile while refreshing the palate with its clean, fruity notes.
Exploring these pairings will make your Baked Cod with Rosemary Cream Sauce an unforgettable culinary experience, enhancing every bite with delightful contrasts and harmony.
Make Ahead Options
These Cod & Potatoes in Rosemary Cream Sauce are perfect for busy home cooks looking to save time during hectic weeknights! You can prepare the rosemary cream sauce up to 3 days in advance; just store it in an airtight container in the refrigerator. Roast the Yukon gold potatoes ahead of time too—reheat them in the oven before assembling. When you’re ready to enjoy this comforting dish, season the cod and place it among the warmed potatoes, pour the sauce over, and bake for just 10-15 minutes. This way, you’ll have a delicious, hassle-free dinner that feels like a special treat!
Cod & Potatoes Variations & Substitutions
Feel free to play around with this recipe and make it uniquely yours; the possibilities are endless!
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Fish Alternatives: Replace cod with haddock, halibut, or tilapia for a different flavor profile. Each fish brings a unique texture while soaking up the delectable sauce.
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Vegetarian Twist: For a vegetarian option, skip the fish and load up on roasted vegetables like zucchini and bell peppers instead, using vegetable stock for the sauce.
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Lighter Sauce: Swap heavy cream for half-and-half or whole milk for a lighter, more health-conscious version of the creamy sauce; it still tastes delightful!
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Root Veggies: Change the Yukon gold potatoes to sweet potatoes or carrots, adding a touch of sweetness and a beautiful pop of color to the dish.
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Herb Variations: Experiment with fresh herbs like thyme or tarragon to complement the flavors of the sauce. A sprinkle of fresh dill could also elevate your dish with a refreshing twist.
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Flavor Boost: Add a splash of white wine to the sauce while simmering for an extra layer of flavor that will leave everyone wanting more.
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Heated Up: Kick up the spice level by adding more cayenne pepper or even a dash of red pepper flakes for those who crave a little heat.
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Creamy Gnocchi: Instead of potatoes, serve with pillowy gnocchi for a comforting alternative that absorbs the sauce beautifully. For a recipe that pairs well, consider trying out Chicken Pillows with Creamy Parmesan Sauce for a cozy night in!
These variations invite you to explore new flavors and make this dish your own, ensuring a delightful dining experience every time!
Storage Tips for Cod & Potatoes in Rosemary Cream Sauce
Fridge: Store leftovers in an airtight container for up to 3 days. This will keep your cod and potatoes fresh while preserving the flavors of the rosemary cream sauce.
Freezer: You can freeze this dish as well; transfer to a freezer-safe container and it will keep for up to 2 months. Allow it to cool completely before covering.
Reheating: For best results, thaw overnight in the fridge before gently reheating on the stove or in the microwave. Ensure it’s heated through without overcooking the cod for a delightful meal once again.
Airtight Storage: Always seal your leftovers securely to prevent any unwanted moisture or freezer burn, ensuring your delicious comfort food maintains its quality!
Expert Tips for Cod & Potatoes
Sauce Consistency: Ensure the sauce lightly coats the back of a spoon for the right texture, enhancing your cod and potatoes.
Watch the Timer: Baking the cod for too long can dry it out; check for doneness after 10 minutes to keep it flaky.
Herb Freshness: Fresh rosemary elevates the dish. If using dried rosemary, remember that a smaller amount will suffice—about ½ teaspoon for best results.
Potato Prep: Cut your Yukon gold potatoes into even-sized pieces to ensure they roast uniformly; this avoids any undercooked bits.
Garnish Glance: Don’t skip the parsley garnish! It adds a pop of color and freshness that beautifully complements the creamy sauce.
Versatile Proteins: Feel free to swap cod for other white fish, like halibut or tilapia, for a delightful variation in flavor and texture.
Cod & Potatoes in Rosemary Cream Sauce Recipe FAQs
What type of cod is best for this recipe?
Absolutely! Fresh or frozen cod fillets work well for this dish. Look for fillets that are firm and moist, without any dark spots. If using frozen, thaw them in the fridge overnight for best results.
How should I store the leftovers?
You can store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep them longer, freezing is a great option! Just allow the dish to cool completely, then transfer to a freezer-safe container. It will keep for up to 2 months.
Can I freeze the rosemary cream sauce?
Very! To freeze the sauce, let it cool completely, then pour into a freezer-safe container. It can be frozen for up to 3 months. When ready to use, thaw in the fridge overnight and gently reheat on the stove over low heat, stirring frequently to restore its creamy consistency without overheating.
What if my sauce is too thick?
No worries! If your rosemary cream sauce turns out thicker than you’d like, simply whisk in a little more chicken or fish stock or even some warm water until you reach your desired consistency. This will help lighten it up without sacrificing flavor!
Is there a dairy-free option for the sauce?
Absolutely! For a dairy-free version, use coconut cream or a non-dairy milk like almond or oat milk combined with dairy-free butter. You can also add nutritional yeast for that cheesy flavor without the dairy!
Can I make this dish ahead of time?
Yes, you can prepare the components a day in advance! Roast the potatoes and prepare the sauce, then refrigerate them separately. On the day you’re serving, simply reheat the sauce and assemble everything in a baking dish before baking. It’s a fantastic way to streamline dinner preparation while still enjoying your cozy meal!
Cod & Potatoes in Rosemary Cream Sauce for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). Grease an 8×8 baking dish and combine the Yukon gold potatoes with extra-virgin olive oil, kosher salt, and freshly cracked black pepper. Toss until evenly coated. Spread the potatoes in a single layer and roast for 20-25 minutes, or until they are tender and golden brown, turning them halfway through for even cooking.
- While the potatoes roast, melt 2 tablespoons of salted butter and heat 2 tablespoons of the remaining olive oil in a saucepan over medium heat. Sauté the shallot for about 5 minutes until soft and translucent, then add minced garlic and cook for an additional minute until fragrant. Pour in 1 cup of heavy cream and ½ cup of chicken or fish stock, then stir in fresh rosemary, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Simmer the sauce for 5-7 minutes until thickened.
- Once the potatoes are roasted, remove them from the oven and lower the temperature to 400°F (204°C). Season the cod fillet with kosher salt, and place it amongst the golden roasted potatoes in the baking dish. Pour the warm rosemary cream sauce over the cod and potatoes, ensuring everything is well coated for maximum flavor.
- Bake the assembled dish uncovered in the oven for 10-15 minutes. The cod is done when it flakes easily with a fork and has turned opaque. Remove the baking dish from the oven and let it sit for a couple of minutes before garnishing with chopped fresh parsley. Serve your Cod & Potatoes in Rosemary Cream Sauce hot, paired with crusty bread or a crisp green salad for a complete meal.
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