If you’re searching for a dinner that feels both elegant and cozy, Cod & Potatoes in Rosemary Cream Sauce is about to become your new favorite. This dish brings together flaky cod, tender potatoes, and a velvety sauce infused with fresh rosemary and Parmesan, creating a meal that feels truly special without any fuss. Every bite is a comforting blend of flavors, perfect for casual weeknights or memorable gatherings.

Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cod & Potatoes in Rosemary Cream Sauce is just how simple, yet purposeful, every ingredient is. Each one plays a starring role in building the dish’s flavor, creaminess, or that irresistible golden finish.

Cod Fillets: Fresh cod holds up perfectly in the creamy sauce, offering a mild, flaky contrast to the rich potatoes.
Baby Potatoes: Their buttery texture and ability to soak up flavors makes them the perfect partner to the cod.
Olive Oil: For gently getting that beautiful golden crust on the fish fillets.
Butter: Adds that extra touch of richness to the sauce and helps carry the rosemary flavor through each bite.
Garlic: Just enough to bring warmth and depth to the cream.
Heavy Cream: The magic behind the velvety, luscious sauce that coats every potato and cod flake.
Chicken or Vegetable Broth: Adds savory balance and helps thin the sauce to the perfect consistency.
Fresh Rosemary: Infuses the dish with aromatic, woodsy notes essential for this classic pairing.
Dried Thyme: Supports the rosemary and takes the herby flavor up a notch.
Salt and Black Pepper: Just the right amount to bring everything into harmony, so don’t be shy!
Parmesan Cheese: Melts into the sauce and adds nutty, savory depth that’s impossible to resist.
Fresh Parsley: The perfect pop of color and freshness to garnish your finished plate.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Step 1: Boil the Potatoes

Start by bringing a large pot of salted water to a gentle boil. Once it’s bubbling, add the halved baby potatoes and cook them until just fork-tender, which usually takes about 10 to 12 minutes. Keep an eye out so they don’t overcook—they’ll continue to cook a bit in the sauce later. Drain well and set aside.

Step 2: Sear the Cod Fillets

While the potatoes are cooking, pat the cod fillets dry and season both sides generously with salt and black pepper. Heat the olive oil in a large skillet over medium heat. Once hot, add the cod fillets and cook for 3 to 4 minutes per side. You’re looking for a lovely golden crust and opaque, flaky centers. Remove the cod from the skillet—don’t worry if a few pieces flake off, that’s when you know it’s just right!

Step 3: Build the Sauce Base

Into the same skillet, add a tablespoon of butter and your freshly minced garlic. Stir for about a minute until the kitchen smells absolutely amazing (seriously, this is when everyone comes running!). Pour in the broth, scraping up those golden bits stuck to the bottom—these are pure flavor gold.

Step 4: Finish the Rosemary Cream Sauce

Reduce the heat to low and slowly stir in the heavy cream, rosemary, dried thyme, and Parmesan cheese. Let the sauce simmer gently for about 5 minutes. It should thicken just enough to coat the back of a spoon. The cream and cheese bind together, while the herbs infuse their flavor right into the sauce.

Step 5: Assemble Cod & Potatoes in Rosemary Cream Sauce

Now, gently fold the drained potatoes back into the skillet, turning to coat with the luscious rosemary cream sauce. Nestle the cooked cod fillets on top, spooning sauce over the fish to keep it juicy. Let everything simmer together for 2 minutes so the flavors can truly mingle. Finish with a big sprinkle of fresh parsley just before serving.

How to Serve Cod & Potatoes in Rosemary Cream Sauce

Garnishes

This dish truly shines with a sprinkling of chopped fresh parsley—its brightness cuts through the creamy sauce and adds a vibrant contrast. A final dusting of extra Parmesan or a few rosemary leaves can really make your plate look restaurant-worthy!

Side Dishes

Cod & Potatoes in Rosemary Cream Sauce already feels like a complete meal, but if you want to round it out, pair it with a fresh green salad dressed simply with lemon and olive oil. Crusty bread is also a must for mopping up any leftover sauce—don’t let a drop go to waste!

Creative Ways to Present

If you’re serving guests, plate each cod fillet over a bed of potatoes, spoon plenty of sauce over the top, and garnish with a sprig of rosemary. Alternatively, serve straight out of the skillet family-style for a cozy, communal vibe. Add some lemon wedges to the side for a beautiful finishing touch and an optional citrus boost.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cod & Potatoes in Rosemary Cream Sauce stored in an airtight container in the refrigerator. It’ll stay delicious for up to two days. Remember, seafood tastes best sooner rather than later, so enjoy leftovers while they’re at their prime!

Freezing

While it’s technically possible to freeze this dish, the cream sauce may separate upon thawing. If you do freeze it, wrap everything tightly and thaw in the fridge overnight for the best results. For optimal flavor and texture, I highly recommend enjoying this fish fresh whenever possible.

Reheating

To reheat, place the cod and potatoes in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed. Warm gently until heated through; avoid microwaving at high power, as that can make the cod rubbery and the sauce less smooth.

FAQs

Can I use frozen cod instead of fresh?

Absolutely! Just make sure to fully thaw and pat the cod dry before cooking. This prevents excess moisture in the pan, helping you get that delicious golden crust.

What can I use if I don’t have fresh rosemary?

Dried rosemary works in a pinch, but use only half the amount. You can also substitute with fresh thyme or tarragon for a slightly different but still delicious flavor in the Cod & Potatoes in Rosemary Cream Sauce.

Is there a lighter version of the sauce?

Yes, you can swap in half-and-half for the heavy cream or even use a plant-based creamer. The sauce will be a bit less rich, but it’ll still coat those potatoes beautifully!

Can I make this gluten-free?

Good news—Cod & Potatoes in Rosemary Cream Sauce is already naturally gluten-free! Just be sure to use gluten-free broth if you’re cooking for someone with allergies.

Can I substitute another fish for cod?

Definitely. Halibut, haddock, or even tilapia work well here. The key is choosing a firm, flaky white fish that will hold up in the rosemary cream sauce.

Final Thoughts

This Cod & Potatoes in Rosemary Cream Sauce is the kind of meal that makes any night feel special. Whether you’re introducing it to friends or just treating yourself, each forkful promises comfort, flavor, and a hint of elegance. Give it a try—I promise it’s a crowd-pleaser you’ll want to make again and again!

Cod & Potatoes in Rosemary Cream Sauce Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delicious flavors of this Cod & Potatoes in Rosemary Cream Sauce recipe, where tender cod fillets are paired with creamy potatoes in a savory rosemary-infused sauce. This comforting dish is perfect for a cozy dinner at home.

Ingredients

Scale

Cod & Potatoes

4 cod fillets (about 6 ounces each)
1 ½ pounds baby potatoes (halved)

Rosemary Cream Sauce

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic (minced)
1 cup heavy cream
½ cup chicken or vegetable broth
2 teaspoons fresh rosemary (finely chopped)
½ teaspoon dried thyme
Salt and black pepper to taste
¼ cup grated Parmesan cheese
Fresh parsley for garnish

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Instructions

Cook Potatoes: Boil halved potatoes until tender, about 10-12 minutes. Drain and set aside.
Cook Cod: Season fillets with salt and pepper. Cook for 3-4 minutes per side until golden. Set aside.
Make Sauce: In the same skillet, cook garlic in butter. Add broth, then stir in cream, rosemary, thyme, and Parmesan. Simmer until thickened.
Combine: Add potatoes to the sauce. Return cod to the skillet. Simmer to heat through.
Serve: Garnish with parsley and enjoy!