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This simple cod and potatoes combo with a rosemary cream drizzle turns basic items into a fancy dinner anyone can tackle at home. The soft fish cooks perfectly on top of crispy spuds, all wrapped in a rich herb cream that'll make your home smell amazing.
I cooked this for the first time during an anniversary when we couldn't go out, and now it's our favorite impressive dish whenever we want to turn a normal weeknight into something special.
Ingredients
- Cod fillets: they're the main attraction with their soft flaky bits and mild taste that soaks up all the cream goodness
- Yukon gold potatoes: with their naturally buttery flavor and firm texture that stands up well to roasting and sauce
- Fresh rosemary: gives that wonderful woody aroma that works so well with both the seafood and dairy
- Heavy cream: forms the smooth base of the sauce, turning thick and silky as it cooks down
- Capers: tiny salty pops that cut the richness and wake up your taste buds
- Lemon juice and zest: their tang balances the creamy sauce while lifting all other flavors
- Dijon mustard: brings a mild kick and helps blend the sauce for the right thickness
Step-by-Step Instructions
- Prepare the potatoes:
- Slice Yukon golds into even 1-inch chunks for consistent cooking. Mix well with olive oil, salt and pepper then roast in a hot oven until they're golden outside but soft inside. Using the high temp of 450°F really matters for getting that perfect texture.
- Create the cream sauce:
- Start by cooking shallots in the oil-butter mix until they turn clear and lightly brown, about 5 minutes of slow cooking. Toss in garlic just for a moment to release its smell without burning. When mixing cream with stock, put whole rosemary branches in so you can fish them out later. Let the sauce bubble gently until it sticks to a spoon.
- Nestle and bake the fish:
- Add plenty of seasoning to the cod before tucking it among the partly cooked potatoes. Pour the thickened cream over everything, making sure the fish is mostly covered so it stays moist. The fish won't take long, just 10-15 minutes until it breaks apart easily but stays juicy and tender.
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The rosemary really makes this dish stand out. I grow it in my kitchen garden all year just for meals like this one, where its pine scent fills the cream with a depth that dried rosemary just can't match. The first time I made this for my husband's mom, she swore I'd been hiding my cooking skills for years.
Serving Suggestions
This meal looks great brought to the table right in the baking dish, so everyone can see the golden fish on top of the creamy potatoes. To round it out, add a simple arugula salad with lemon dressing. The spicy greens are a nice contrast to the rich sauce. A cool glass of unoaked Chardonnay or light Pinot Grigio goes really well with the gentle fish flavors without taking over.
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Ingredient Substitutions
I like cod best for how it flakes apart, but this dish works great with any firm white fish like halibut, haddock, or sea bass. Just watch your cooking time based on how thick your fish is. You can swap in red potatoes for Yukon golds if needed, though they won't be quite as creamy inside. For a lighter take, use half cream and half stock with a spoon of cornstarch mix to keep it thick. Dried rosemary can work in a pinch, but only use 1 teaspoon and add it sooner so it has time to soften up.
Make-Ahead Options
You can make the cream sauce up to two days early and keep it in the fridge in a sealed container. Just warm it gently before pouring it over the potatoes and fish. The potatoes can be roasted 30 minutes ahead and left at room temp before finishing the dish. If you want to prep everything ahead, do all the steps except adding the fish, then stick it in the fridge. When you're ready to eat, let it warm up a bit, add the fish, and cook about 5 minutes longer than normal.
Frequently Asked Questions
- → What’s a good fish alternative to cod?
You can try halibut or haddock! They have a similar texture and mild flavor that work beautifully.
- → What kind of potatoes should I use?
Yukon gold potatoes are best! They roast evenly and stay creamy inside without breaking apart.
- → Can dried rosemary replace fresh?
Sure, just use about a third of the amount since dried rosemary is more intense. Stir it into the sauce while you’re heating it.
- → When is the cod fully cooked?
It’s done when it easily flakes with a fork and the inside is no longer translucent, which takes about 10-15 minutes in the oven.
- → Can I make the sauce in advance?
Absolutely! Whip up the sauce and keep it in the fridge for up to two days. Heat it gently before using it in your dish.