Cod and Potatoes with Rosemary Cream Sauce

Byarlo Jack

Cod and Potatoes with Rosemary Cream Sauce is a classic dish that balances delicate fish with tender, buttery potatoes and a rich, aromatic cream sauce. Perfect for weeknight dinners, special occasions, or a cozy meal, this recipe combines simple ingredients into a refined, flavorful dish that’s both comforting and elegant. The rosemary-infused cream sauce elevates the dish, making it feel restaurant-quality while remaining easy to prepare at home.

Why You’ll Love This Recipe

This dish highlights the mild, flaky cod paired with creamy, tender potatoes and a fragrant rosemary cream sauce. The flavors are perfectly balanced—herbaceous, savory, and slightly buttery, with just enough creaminess to coat every bite. It’s simple to make but delivers a sophisticated presentation and taste that impresses family and guests alike.

Nutritional Info

Cod is a lean source of protein, rich in vitamins B12 and D, while potatoes provide complex carbohydrates and potassium. The cream sauce adds richness, though you can lighten it with milk or a combination of milk and cream. Rosemary contributes antioxidants and a fresh, aromatic flavor without adding calories.

Time Taken

Total time: approximately 40 minutes

  • Prep: 10–15 minutes
  • Cook: 25–30 minutes

Ingredients

  • 4 cod fillets (about 6 oz each)
  • 2 tablespoons olive oil or butter
  • Salt and pepper, to taste
  • 1 lb baby potatoes, halved or quartered
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon lemon juice
  • Optional garnish: fresh parsley or additional rosemary

Instructions

  1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and golden.
  2. Meanwhile, season cod fillets with salt and pepper. Heat a skillet over medium heat and sear cod in olive oil or butter for 3–4 minutes per side until cooked through and opaque. Remove and keep warm.
  3. In the same skillet, melt butter over medium heat. Add onion and garlic and sauté until fragrant, about 2–3 minutes.
  4. Pour in cream and add rosemary. Simmer gently for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Stir in lemon juice and adjust seasoning with salt and pepper.
  6. Serve cod fillets over roasted potatoes and spoon rosemary cream sauce over the top. Garnish with fresh parsley or extra rosemary if desired.
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You Must Know

Cooking cod just until opaque ensures it stays moist and flaky. The cream sauce should be simmered gently to prevent curdling. Roasting potatoes separately gives them a crispy, golden exterior while keeping them tender inside.

Storage Tips

Store leftover cod, potatoes, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or broth to refresh the sauce.

Ingredient Substitutions

  • Swap cod with haddock, halibut, or pollock for a similar flavor and texture.
  • Use milk or half-and-half instead of heavy cream for a lighter sauce.
  • Try sweet potatoes or fingerling potatoes for a different flavor profile.
  • Thyme or tarragon can replace rosemary for a different herbal note.

Serving Suggestions

  • Pair with a crisp green salad or steamed asparagus.
  • Serve with garlic bread or crusty rolls to soak up the sauce.
  • Add a squeeze of fresh lemon for brightness just before serving.

Seasonal Adaptations

  • Spring/Summer: Add fresh peas or green beans to the dish for a light, vibrant touch.
  • Fall/Winter: Incorporate roasted root vegetables like carrots or parsnips alongside potatoes.
  • Year-round: Adjust herbs to match seasonal availability and flavor preferences.

Success Stories

Home cooks love this recipe for its simplicity and elegance. Many have described it as “restaurant-quality at home” and appreciate the balance between flaky cod, tender potatoes, and aromatic cream sauce. It’s frequently praised as a go-to meal for dinner parties or special family meals.

Pro Tips

  • Pat cod dry before cooking to achieve a beautiful sear.
  • Don’t overcook the fish; remove it from heat as soon as it flakes easily with a fork.
  • Let the sauce simmer gently to thicken without boiling.
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Chef’s Special Tips

  • Use a splash of white wine in the cream sauce for extra depth of flavor.
  • Garnish with finely grated lemon zest to brighten the dish.
  • Finish with a drizzle of high-quality olive oil for a glossy, rich touch.

Conclusion

Cod and Potatoes with Rosemary Cream Sauce is a comforting, flavorful, and elegant dish that’s perfect for any occasion. Simple ingredients come together to create a balanced meal with rich flavor and beautiful presentation. Try this recipe tonight and enjoy a restaurant-quality seafood dinner from the comfort of your home.

Frequently Asked Questions

Can I use frozen cod?
Yes, thaw completely and pat dry before cooking to prevent excess moisture.

Can I make the sauce lighter?
Use milk or half-and-half instead of heavy cream and reduce butter slightly.

Can I bake the cod instead of pan-searing?
Yes, bake at 400°F (200°C) for 12–15 minutes until opaque.

What other herbs work with this dish?
Thyme, tarragon, or parsley can replace rosemary for a different flavor profile.

Can I prepare this ahead of time?
Roast potatoes and prepare the sauce in advance; cook cod just before serving for best texture.

What sides go well with this dish?
Steamed vegetables, salad, or garlic bread complement the meal perfectly.

How do I prevent the sauce from curdling?
Simmer gently over low heat and avoid boiling after adding cream.

Can I use different potatoes?
Yes, baby potatoes, fingerlings, or Yukon Gold work beautifully in this recipe.