Name: Cod & Potatoes in Rosemary Cream Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 1½ lb cod fillets, cut into large chunks; 1 lb baby potatoes, halved; 1 tablespoon olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 1 teaspoon fresh rosemary, finely chopped; 1 cup heavy cream; ½ cup low-sodium chicken broth; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon lemon juice; 2 tablespoons chopped fresh parsley

Jump to Recipe·Print Recipe

If you’re searching for a comforting, elegant seafood dinner that doesn’t require a culinary degree to pull off, Cod & Potatoes in Rosemary Cream Sauce is about to become your new go-to. Imagine tender cod fillets and buttery baby potatoes nestled in a fragrant, velvety cream sauce laced with fresh rosemary and finished with a hit of bright lemon. This dish brings together everything we love about cozy home cooking and restaurant-worthy flavor, and it’s all on your table in just over half an hour. Whether you’re sharing a quiet weeknight meal or impressing dinner guests, Cod & Potatoes in Rosemary Cream Sauce always delivers that wow-factor with minimal effort.

Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cod & Potatoes in Rosemary Cream Sauce comes from a handful of simple, carefully chosen ingredients. Each one plays a starring role, building layers of flavor and texture that make this dish so satisfying and memorable.

Cod fillets: Choose thick, firm pieces that will hold together as they gently poach in the sauce.
Baby potatoes: Their creamy texture soaks up the rosemary cream sauce beautifully; halve them for faster cooking and maximum flavor absorption.
Olive oil: Adds depth and helps marry the flavors of the aromatics and potatoes.
Butter: Lends richness to the sauce and gives the dish a silky finish.
Garlic: Minced fresh garlic infuses every bite with aromatic warmth.
Fresh rosemary: The star herb—its woodsy, piney notes elevate the cream sauce without overpowering the delicate cod.
Heavy cream: Creates that luscious, velvety sauce that brings everything together.
Low-sodium chicken broth: Adds savory depth while keeping the sauce light and balanced.
Salt: Essential for seasoning the fish, potatoes, and sauce just right.
Black pepper: A touch of gentle heat to round out the flavors.
Lemon juice: Brightens up the cream sauce and keeps the dish from feeling too heavy.
Fresh parsley: Chopped and sprinkled over the top for a burst of color and freshness right before serving.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Step 1: Cook the Potatoes

Start by bringing a large pot of salted water to a boil. Toss in your halved baby potatoes and let them bubble away for 10 to 12 minutes, just until they’re fork-tender but not falling apart. Drain them well and set aside. This step ensures the potatoes are perfectly cooked and ready to soak up all that luscious rosemary cream sauce later.

Step 2: Sauté Aromatics

Grab your largest skillet and place it over medium heat. Melt the olive oil and butter together—this combo gives you both flavor and a beautiful silky base for the sauce. Add the minced garlic and chopped rosemary, stirring constantly for about a minute. The kitchen will fill with the most incredible aroma as the garlic and rosemary release their fragrant oils.

Step 3: Build the Cream Sauce

Pour in the chicken broth and heavy cream, and gently bring the mixture to a simmer. Stir occasionally, making sure everything is well combined. This is where the sauce starts to thicken and those rosemary flavors really infuse the cream. It’s the foundation that ties the whole Cod & Potatoes in Rosemary Cream Sauce together.

Step 4: Add Potatoes and Simmer

Return the cooked baby potatoes to the skillet, nestling them into the creamy rosemary sauce. Let them simmer for 3 to 4 minutes so they can absorb all the herby, savory goodness. You’ll notice the sauce getting creamier as the starch from the potatoes melds with the cream.

Step 5: Poach the Cod

Now it’s time for the star ingredient! Gently nestle the cod chunks into the skillet, making sure they’re mostly submerged in the sauce. Sprinkle with salt and black pepper, then cover and let everything simmer for 7 to 10 minutes. The cod will turn opaque and flake easily with a fork when it’s perfectly cooked, soaking up all the flavors of the rosemary cream sauce.

Step 6: Finish and Serve

Turn off the heat and drizzle in the lemon juice for a pop of brightness. Finish by scattering chopped parsley over the top for color and a hit of freshness. Now your Cod & Potatoes in Rosemary Cream Sauce is ready to be served and savored!

How to Serve Cod & Potatoes in Rosemary Cream Sauce

Garnishes

A generous sprinkle of freshly chopped parsley is classic for this dish, adding color and a mild, herby crunch. For an extra touch, a few rosemary sprigs or a light zesting of lemon over each plate will make your Cod & Potatoes in Rosemary Cream Sauce feel extra special and restaurant-worthy.

Side Dishes

This creamy, comforting main pairs beautifully with crusty bread—the perfect vehicle for scooping up every last bit of rosemary cream sauce. If you’re craving something lighter, serve alongside a crisp green salad with a simple vinaigrette to balance the richness. Roasted asparagus or steamed green beans also make fantastic, no-fuss companions.

Creative Ways to Present

For a family-style meal, serve Cod & Potatoes in Rosemary Cream Sauce straight from the skillet at the table, letting everyone dig in together. Hosting a dinner party? Spoon individual portions into shallow bowls, drizzle with extra sauce, and top each with a sprig of rosemary and lemon zest for gourmet flair. You can even serve it over a bed of wilted spinach for an elegant twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cod & Potatoes in Rosemary Cream Sauce, store leftovers in an airtight container in the refrigerator for up to two days. The flavors meld even more as they sit, making for an especially delicious lunch or quick dinner the next day.

Freezing

While the cod and potatoes can technically be frozen, cream sauces have a tendency to separate when thawed. If you do freeze leftovers, keep them in a well-sealed container for up to one month. For best results, thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat Cod & Potatoes in Rosemary Cream Sauce slowly over low heat on the stovetop, adding a splash of cream or broth to help bring the sauce back together. Avoid microwaving if possible, as the fish can become rubbery and the sauce might split. Stir gently and serve as soon as it’s warmed through.

FAQs

Can I use a different type Main Course

Absolutely! While cod is wonderfully tender and mild, other white fish like haddock, pollock, or even halibut work beautifully in this recipe. Just make sure to adjust the cooking time if your fish fillets are especially thick or thin.

Is it possible to make Cod & Potatoes in Rosemary Cream Sauce dairy-free?

You can try using your favorite unsweetened non-dairy cream (like coconut cream or oat-based cream) and plant-based butter. The flavor will change, but you’ll still get a lovely creamy sauce with rosemary and lemon notes.

Can I prepare the potatoes ahead of time?

Definitely. Boil and drain the potatoes earlier in the day, then refrigerate until you’re ready to finish the recipe. Bring them to room temperature before adding to the cream sauce for the best texture.

What’s the best way to prevent the fish from breaking apart?

Handle the cod gently when adding it to the skillet, and avoid stirring too much as it cooks. Covering the pan helps steam the fish, allowing it to poach evenly without falling apart.

Can I add vegetables to Cod & Potatoes in Rosemary Cream Sauce?

Of course! Spinach, peas, or asparagus make great additions. Add tender greens right at the end so they just wilt, or simmer heartier veggies like carrots alongside the potatoes for extra color and nutrition.

Final Thoughts

If you’re ready for a dinner that feels both comforting and a little bit luxurious, Cod & Potatoes in Rosemary Cream Sauce is the answer. It’s the kind of meal that turns any night into something special, with minimal fuss and maximum flavor. Give it a try—you’ll be amazed how easy it is to bring this restaurant-worthy dish to your own kitchen table!

Cod & Potatoes in Rosemary Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Cod & Potatoes in Rosemary Cream Sauce recipe features tender cod fillets and halved baby potatoes simmered in a luscious rosemary-infused cream sauce. It’s a comforting, flavorful main course that is easy to prepare, perfect for a wholesome family dinner. The dish is enhanced with garlic, fresh rosemary, and a hint of lemon, making it a delightful European-inspired seafood meal that pairs well with crusty bread or a light green salad.

Ingredients

Scale

Seafood and Vegetables

1½ lb cod fillets, cut into large chunks
1 lb baby potatoes, halved

Cooking Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped

Sauce Ingredients

1 cup heavy cream
½ cup low-sodium chicken broth
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice

Garnish

2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Cook the Potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 10–12 minutes until just fork-tender. Drain and set aside.
Sauté Aromatics: In a large skillet over medium heat, heat olive oil and butter until melted. Add the minced garlic and chopped rosemary, sautéing for 1 minute until fragrant.
Prepare the Cream Sauce: Stir in the low-sodium chicken broth and heavy cream, bringing the mixture to a gentle simmer.
Combine Potatoes and Sauce: Add the cooked potatoes to the skillet and cook for 3–4 minutes, allowing them to absorb the flavors of the sauce.
Add the Cod: Nestle the cod chunks into the cream sauce. Season with salt and black pepper.
Simmer the Dish: Cover the skillet and simmer gently for 7–10 minutes, or until the cod is opaque and flakes easily with a fork.
Finish and Garnish: Remove from heat, stir in lemon juice, and sprinkle with chopped fresh parsley before serving.