Creamy Rosemary Cod & Potato Bake Recipe

This Creamy Rosemary Cod and Potato Bake is the kind of cozy, flavor-packed dinner that turns an ordinary weeknight into something truly special. Each forkful marries tender cod, buttery potatoes, a dreamy lemon-rosemary cream sauce, and pops of briny capers for a meal that’s both comforting and elegant—all in just one baking dish!

Ingredients You’ll Need

There’s nothing fancy here—each ingredient in this Creamy Rosemary Cod and Potato Bake pulls its weight, adding richness, brightness, or a pop of savory flavor. Quality really shines in such a simple recipe, so reach for the good stuff when you can!

• Yukon gold potatoes: Their buttery texture and golden color make a gorgeous, creamy base for the bake.
• Cod fillets: Mild, flaky, and sturdy enough to nestle into the sauce without falling apart—perfect for soaking up all those flavors.
• Extra-virgin olive oil and salted butter: For roasting, richness, and a luscious mouthfeel in every layer.
• Shallot and garlic: These aromatics give a sweet, mellow backbone to the sauce.
• Heavy cream and chicken (or fish) stock: They create the creamy, savory sauce that ties everything together.
• Fresh rosemary: Just two sprigs infuse the entire dish with woodsy, comforting fragrance.
• Lemon zest and juice: For brightness! A little citrus snuggled into the cream keeps the whole thing lively, not heavy.
• Dijon mustard and ground cayenne: Dijon adds subtle tang, while a pinch of cayenne gives mild, gentle warmth—never overpowering.
• Capers: Little bites of briny, savory pop to balance the richness of the cream and fish.
• Flat leaf parsley (optional): A sprinkle before serving adds freshness and a little extra color.
• Kosher salt and freshly cracked black pepper: Essentials for seasoning every layer just right.

Variations

This recipe is incredibly forgiving and fun to make your own, so don’t be shy about swapping in your favorites! Whether you’re working around what’s in your fridge or adjusting for dietary needs, Creamy Rosemary Cod and Potato Bake always invites a little creativity.

• Try a different fish: Haddock, pollock, or even salmon work beautifully in place of cod, just keep an eye on cooking time based on thickness.
• Go dairy-free: Use full-fat coconut milk for a luscious, dairy-free sauce with a gentle sweetness—rosemary and lemon still shine through!
• Swap in other potatoes: Red potatoes, fingerlings, or even sweet potatoes all give lovely texture and flavor twists.
• Add vegetables: Toss in spinach, kale, or sliced leeks with the sauce for extra color and nutrients without fuss.

How to Make Creamy Rosemary Cod and Potato Bake

Step 1: Preheat oven and prep the potatoes

Fire up your oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with a good drizzle of olive oil. Toss the diced Yukon gold potatoes with olive oil, a sprinkle of salt, and cracked pepper, then roast them until they’re golden and tender—this gives you irresistible flavor and keeps potatoes from getting mushy under the sauce.

Step 2: Make the aromatic rosemary cream sauce

While the potatoes roast, melt butter with the rest of the olive oil in a saucepan. Sauté shallots until soft and fragrant, then add the minced garlic and cook just until dreamy. Pour in heavy cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon, a dash of cayenne, and the tangy capers. Simmer gently so the flavors meld and the sauce thickens just enough to coat a spoon.

Step 3: Season the cod

Lightly pat the cod fillets dry and season on all sides with salt (this really makes the fish shine in our Creamy Rosemary Cod and Potato Bake). Now they’re ready for their cozy oven nest!

Step 4: Combine and bake to perfection

When the potatoes are just fork-tender, nestle the seasoned cod among them in the baking dish. Pour the creamy rosemary sauce generously over everything, letting it seep into every nook. Bake uncovered until the fish is opaque and flaky and the entire kitchen smells irresistible—this usually takes 10–15 minutes.

Step 5: Garnish and serve

Right before serving, scatter a handful of bright parsley on top. The green flecks aren’t just pretty—they add a pop of fresh flavor that lifts the whole dish. At this point, your Creamy Rosemary Cod and Potato Bake is ready for the spotlight!

How to Serve Creamy Rosemary Cod and Potato Bake

Garnishes

Sprinkle plenty of fresh minced flat-leaf parsley over the hot bake just before serving—its vibrant color and freshness work wonders with the lemony, creamy sauce. If you want a touch of luxury, a swirl of extra virgin olive oil and a pinch of flaky salt will make each plated portion absolutely restaurant-worthy.

Side Dishes

This dish is delightfully hearty on its own, but it also pairs beautifully with a simple arugula salad tossed in lemon vinaigrette or lightly steamed green beans to cut the richness. For bread lovers, a crusty baguette is perfect for swiping up any leftover rosemary cream sauce!

Creative Ways to Present

Portion the Creamy Rosemary Cod and Potato Bake into shallow bowls to capture every drop of sauce, or serve it in the center of the table rustic-style for family-style sharing. If you really want to impress, finish each plate with tiny lemon wedges and a few extra capers scattered over the top for a burst of briny, bright flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Rosemary Cod and Potato Bake keeps brilliantly in an airtight container in the fridge for up to two days. The flavors continue to meld, making the leftovers surprisingly delicious for lunch the next day—just keep in mind that the fish is most tender when freshly baked.

Freezing

While it’s best enjoyed fresh, you can freeze this dish in individual portions for up to two months. For best results, let it cool completely, wrap tightly, and reheat gently—note that cream sauces can sometimes separate after thawing, so stirring everything as it warms helps restore the creamy texture.

Reheating

To reheat, place the leftovers in a covered baking dish and warm in a 325°F oven until heated through, about 15–20 minutes. If the sauce looks a bit thick or the potatoes have absorbed too much cream, add a splash of milk or broth and gently stir to loosen before serving.

FAQs

Final Thoughts

If you can’t wait for a heartwarming dinner that’s equal parts elegant and easy, Creamy Rosemary Cod and Potato Bake truly delivers. Every bite is layered with creamy comfort, herby brightness, and that irresistible home-cooked flavor—so invite someone you love, pour a glass of wine, and savor this one-pan wonder together!

Print