Cod and Potatoes with Rosemary Cream Sauce

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Tender, flaky cod fillets nestled among golden roasted potatoes and bathed in a velvety rosemary cream sauce—this dish is the definition of comfort meets elegance. Every bite delivers a harmonious balance of creamy richness, herbaceous depth, and satisfying textures. Whether you’re looking for a cozy weekend dinner or a dish impressive enough for guests, Cod and Potatoes with Rosemary Cream Sauce is the perfect answer.

The combination of lightly crisped cod, soft buttery potatoes, and an herby sauce infused with fresh rosemary creates a restaurant-quality meal with minimal fuss. The cream sauce doesn’t overpower; instead, it elevates the mild flavor of cod while bringing out the earthiness of the potatoes. It’s easy enough to make on a busy evening, yet refined enough to serve at a dinner party.

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

• One-pan wonder: Everything comes together in a single dish, saving you time on both cooking and cleanup.
• Comforting yet refined: It blends cozy home-style flavors with the elegance of a creamy herb sauce.
• Simple ingredients, big flavor: With just a few pantry staples and fresh herbs, this meal delivers depth and richness.
• Versatile: Perfect for weeknight dinners, romantic meals, or hosting friends.
• Naturally gluten-free: A great option for those with dietary restrictions without sacrificing taste.
• Customizable: You can switch out herbs, add veggies, or use another white fish like haddock or halibut.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter)

1. Large Oven-Safe Baking Dish or Casserole Dish
   This is where all the magic happens. A wide, shallow baking dish allows for even roasting and ensures the cream sauce bubbles and thickens around the cod and potatoes without overflowing.
2. Sharp Chef’s Knife
   You’ll need this to slice the potatoes into even halves or quarters. Uniform cuts ensure even cooking and the best texture.
3. Cutting Board
   A stable surface for prepping potatoes, herbs, and trimming the cod if necessary.
4. Mixing Bowl (Optional)
   Useful for tossing the potatoes in olive oil, salt, and pepper before transferring them to the baking dish for even seasoning.
5. Small Saucepan (Optional)
   If you prefer to warm or infuse the cream sauce with garlic and rosemary beforehand, this is the tool to use.
6. Tongs or a Slotted Spatula
   Helps you gently move the cod fillets into place without them breaking apart.
7. Aluminum Foil or Lid
   For covering the dish while baking to trap moisture during the initial cooking stage, then removing to allow for browning.

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Preparation Tips

• Pat the Cod Dry: Moisture on the surface will prevent proper browning. Use paper towels to gently blot the fish before seasoning.
• Use Baby or Yukon Gold Potatoes: These varieties roast beautifully and hold their shape well in cream-based sauces.
• Infuse the Cream: If time allows, simmer your cream with rosemary and garlic for 5–10 minutes before pouring it over the dish. This deepens the flavor.
• Don’t Overcrowd the Pan: Ensure each cod fillet and potato wedge has some breathing room for even roasting and sauce distribution.
• Room Temperature Ingredients: Let the cod and cream sit out for 10–15 minutes before cooking—this prevents temperature shock and ensures even baking.
• Use Fresh Rosemary: Dried rosemary can work, but fresh gives the cream sauce an aromatic depth that elevates the entire dish.

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Ingredients for This Cod and Potatoes with Rosemary Cream Sauce

Here’s everything you’ll need to bring this savory, comforting dish to life:

• 3 cod fillets (about 5–6 oz each), skinless and boneless
• 1 ½ lbs baby potatoes, halved (or quartered if large)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped (plus extra for garnish)
• 1 teaspoon fresh thyme leaves (optional, for added depth)
• ½ teaspoon onion powder
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon chopped fresh parsley, for garnish

Ingredient Tip: If cod isn’t available, you can substitute with other firm white fish like halibut, haddock, or pollock.

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Step 1: Prep the Oven and Ingredients

Preheat your oven to 400°F (200°C). Lightly grease a large oven-safe baking dish with a bit of olive oil. Rinse and halve the baby potatoes. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.

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Step 2: Season and Arrange the Potatoes

In a mixing bowl, toss the halved potatoes with 2 tablespoons olive oil, salt, pepper, and a pinch of rosemary. Spread them evenly across the baking dish, cut-side down. Roast in the oven for 20 minutes to begin softening and browning the potatoes.

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Step 3: Prepare the Rosemary Cream Sauce

While the potatoes are roasting, combine 1 cup heavy cream, minced garlic, chopped rosemary, onion powder, and lemon juice in a small saucepan. Warm over medium heat for 5 minutes, stirring occasionally to infuse the flavors. Do not boil.

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Step 4: Add the Cod Fillets

Remove the baking dish from the oven. Carefully nestle the seasoned cod fillets among the partially roasted potatoes. Pour the warm rosemary cream sauce evenly over the fish and potatoes.

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Step 5: Bake to Perfection

Return the dish to the oven and bake for an additional 15–18 minutes, or until the cod is opaque and flakes easily with a fork, and the potatoes are tender. If you want a lightly golden top, switch the oven to broil for the last 2–3 minutes—but watch closely to prevent burning.

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Step 6: Garnish and Serve

Remove the dish from the oven and let it rest for 5 minutes. Sprinkle freshly chopped parsley and a few extra rosemary sprigs over the top before serving. Spoon some of the creamy sauce over each serving for maximum flavor.

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Notes

• Fresh Herbs Are Key: While dried rosemary can be used in a pinch, fresh rosemary makes a noticeable difference in aroma and flavor.
• Use Heavy Cream, Not Milk: Lighter dairy options like milk or half-and-half may curdle during baking. Stick with full-fat heavy cream for a smooth, luscious sauce.
• Customize with Veggies: Add sliced mushrooms, leeks, or spinach for an extra layer of flavor and color.

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Watch Out for These Mistakes While Cooking

• Skipping the Pre-Roast on Potatoes: If you add raw potatoes with the cod, they won’t fully cook in time. Always give them a head start in the oven.
• Overbaking the Cod: Cod cooks quickly—going over the recommended time can make it dry and rubbery. Watch closely during the last few minutes.
• Pouring Cold Cream Over Fish: Cold cream reduces the oven temperature and disrupts cooking. Warming it beforehand keeps everything cooking evenly.
• Crowding the Dish: Overloading the pan traps steam and prevents browning. Space out the potatoes and fillets slightly.
• Undersalting the Potatoes: Potatoes need a generous seasoning before roasting, or they’ll taste bland even in the sauce.
• Broiling Without Watching: A quick broil can elevate the finish, but it can also burn quickly. Stay close and keep the door ajar if needed.
• Using Thin Cream Alternatives: Low-fat options don’t reduce well and can split. Stick with heavy cream or full-fat alternatives.
• Skipping Rest Time: Letting the dish rest a few minutes after baking helps the sauce thicken slightly and allows flavors to settle before serving.

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What to Serve With Cod and Potatoes with Rosemary Cream Sauce?

This creamy, herby dish pairs beautifully with light, fresh, or acidic sides that balance the richness. Here are some inspired serving ideas to round out your meal:

8 Recommendations

1. Steamed Asparagus with Lemon Zest
   The citrus and slight bitterness of asparagus complement the creamy sauce without overwhelming the fish.
2. Simple Arugula Salad with Balsamic Vinaigrette
   Peppery greens and a tangy dressing refresh the palate and lighten the overall meal.
3. Crusty Sourdough or Baguette
   Perfect for soaking up the rosemary cream sauce—don’t let a drop go to waste.
4. Garlic Butter Green Beans
   A classic side with crisp-tender texture that contrasts nicely with the softness of the potatoes and fish.
5. Lemon-Dill Couscous
   A bright, herby grain that adds a pop of acidity and pairs wonderfully with cod.
6. Roasted Cherry Tomatoes
   Their sweetness and slight acidity cut through the richness of the sauce and add vibrant color.
7. Sautéed Spinach with Garlic
   Quick to prepare and deeply flavorful, it brings earthy balance to the creamy main dish.
8. White Wine (Chardonnay or Pinot Grigio)
   Not a side dish, but a perfect sip! Choose a crisp white wine to match the herbal creaminess and delicate fish.

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Storage Instructions

Leftovers of Cod and Potatoes with Rosemary Cream Sauce store well for a couple of days, making them great for next-day meals.

• Refrigeration: Store any cooled leftovers in an airtight container in the fridge for up to 2 days. Because the sauce contains cream, it’s best consumed sooner rather than later for optimal texture.
• Reheating: Warm gently in a covered skillet over low heat or in a 300°F (150°C) oven. Avoid high heat—it may cause the cream sauce to separate or the cod to dry out.
• Freezing: Not recommended. Cream-based sauces and cooked potatoes tend to change texture once thawed, becoming grainy or watery.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 460
• Protein: 32g
• Fat: 27g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Sugar: 2g
• Cholesterol: 95mg
• Sodium: 180mg
• Serving Size: 1 portion (approx. 1 cod fillet + potatoes + sauce)
• Diet: Gluten-free
• Method: Baked
• Category: Dinner/Main Course
• Cuisine: European-inspired / Contemporary comfort food

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Frequently Asked Questions

1. Can I use frozen cod for this recipe?

Yes! Just make sure to fully thaw it in the fridge and pat it dry thoroughly before cooking to avoid excess moisture in the dish.

2. Can I replace cod with another type of fish?

Absolutely. This recipe works well with other firm white fish such as haddock, halibut, or pollock. Just adjust the cooking time slightly depending on thickness.

3. Is there a dairy-free alternative to heavy cream?

You can try using full-fat coconut cream for a dairy-free version. Note: it will change the flavor profile, giving it a slightly sweeter and tropical taste.

4. How can I tell when cod is cooked through?

The cod should flake easily with a fork and turn opaque white in the center. Internal temperature should reach 145°F (63°C).

5. Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the rosemary cream sauce and roast the potatoes in advance. Assemble and bake everything just before serving.

6. How do I keep the cream sauce from curdling?

Use heavy cream (not milk), warm it gently before pouring, and avoid baking at too high a temperature. Never boil the sauce.

7. Is it okay to add vegetables to the baking dish?

Yes! Thinly sliced mushrooms, leeks, or baby spinach can be added for extra flavor and nutrition. Just ensure they’re evenly distributed and not overcrowded.

8. Can I make this in a skillet instead of baking it?

You could cook the components separately in a skillet, but baking allows the flavors to meld beautifully. If pan-cooking, simmer the sauce separately and combine just before serving.

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Conclusion

Cod and Potatoes with Rosemary Cream Sauce is a beautiful example of how simple ingredients can come together to create something truly special. The tender, flaky fish; the golden, earthy potatoes; and that luxurious rosemary-infused cream sauce make for a dish that’s both comforting and refined. Whether you’re feeding the family or hosting guests, this recipe checks all the boxes—easy, flavorful, and memorable. Now that you’ve got every detail, it’s time to gather your ingredients and bring this cozy classic to life in your own kitchen.

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