Get ready to fall in love with cod & potatoes in rosemary cream sauce—the kind of meal that makes you want to linger a little longer at the dinner table. Hearty bites of flaky cod and creamy potatoes are luxuriously enveloped in a fragrant, velvety rosemary cream sauce that feels both rustic and refined. This is comfort food meets elegance, easy enough for a weeknight but special enough to impress guests. The best part? It comes together in under an hour, filling your kitchen with the aroma of fresh herbs, garlic, and lemon. If you’re looking to wow friends or bring some excitement to the family table, this dish promises to become a go-to favorite.

Cod & Potatoes in rosemary cream sauce Recipe - Recipe Image

Ingredients You’ll Need

What makes cod & potatoes in rosemary cream sauce so irresistible is the combination of simple, fresh ingredients. Each component has a role to play—from the richness of the cream and butter, to the zesty pop of lemon, and that intoxicating hint of rosemary that ties it all together. This is a dish where every ingredient counts, so grab the best you can find!

Cod fillets: Choose skinless, boneless fillets for a tender, mild-flavored base that absorbs the zesty seasoning and creamy sauce beautifully.
Baby potatoes or Yukon Gold potatoes: Their buttery texture holds up well to boiling and soaks in all that delicious sauce.
Olive oil: Adds a subtle fruitiness to both the fish and the aromatics, setting the stage for all the other flavors.
Butter: Offers richness and helps achieve that perfect golden sear on your cod fillets.
Salt and pepper: Essential for bringing every flavor into sharp, delicious focus.
Lemon juice: Brightens the fish, cutting through the creamy sauce with a gentle tang.
Lemon zest: Lends bursts of citrus aroma that keep the sauce light and lively.
Garlic cloves: Amp up the flavor in the cream sauce with their unmistakable savory essence.
Shallot or onion: Adds depth and a touch of sweetness to the base of the sauce.
Fresh rosemary: The star herb here, giving the whole dish its signature woodsy aroma.
Heavy cream: Delivers that irresistible lusciousness to the sauce that coats every bite.
Halal-certified chicken or vegetable broth: Boosts the savory backbone and ensures the sauce isn’t too heavy.
Dijon mustard (optional): A subtle tang that enhances complexity without overpowering the delicate cod.
Parsley or chives (optional): For a fresh, vibrant garnish that pops against the creamy sauce.

How to Make cod & potatoes in rosemary cream sauce

Step 1: Prepare the Potatoes

Start by thoroughly washing your potatoes and cutting them into halves or quarters, depending on their size. Place them in a large pot of well-salted boiling water and cook for about 8 to 10 minutes. You’re looking for fork-tender, not falling-apart—think soft but still holding their shape. Once done, drain the water and set the potatoes aside. These will soak up the sauce later, so don’t skip this simple prep step!

Step 2: Season the Cod

While the potatoes bubble away, pat your cod fillets dry with paper towels. This will help you get that golden sear. Season each fillet with salt, pepper, a generous squeeze of lemon juice, and fresh lemon zest. Let them marinate for just a few minutes while your skillet heats up, allowing the flavors to infuse the delicate fish.

Step 3: Sear the Cod

In a heavy skillet, heat the olive oil and butter over medium-high heat. Once hot and shimmering, carefully lay in the cod fillets. Sear for 3 to 4 minutes per side, undisturbed, until they’re golden at the edges and just cooked through. Remove the fish and keep it warm on a plate—you’ll return it to the pan at the end for maximum saucy goodness.

Step 4: Sauté the Aromatics

Don’t wash that pan! Lower the heat to medium and add another drizzle of olive oil. Toss in the garlic and shallots, sautéing for a couple of minutes until they’re soft and fragrant. Stir in the chopped rosemary and let it all cook together for a minute more. This step perfumes your cream sauce with an herby backbone that truly defines the dish.

Step 5: Add Broth and Cream

Pour in the halal-certified broth and bring everything to a gentle simmer, scraping up any golden bits from the pan (they’re flavor gold!). Stir in the heavy cream, and add Dijon mustard if using. Let the sauce simmer away for 6 to 8 minutes, thickening slightly to a beautiful, pourable consistency that will soon bathe your potatoes and cod.

Step 6: Add the Potatoes

Slide the boiled potatoes back into the skillet, gently tossing them so every piece is coated in the luxurious rosemary cream sauce. Give them about 3 to 4 minutes to soak up the flavors, stirring occasionally. You’ll notice the sauce clinging to the potatoes—and that’s exactly what you want.

Step 7: Return the Cod

Nestle the seared cod fillets back into the pan, spooning a little sauce over each one. Let everything simmer together over low heat for 2 to 3 minutes. This brief finish allows the flavors to meld without overcooking your tender fish.

Step 8: Finish and Serve

Sprinkle generously with finely chopped parsley or chives, if you like a burst of fresh flavor and color. Serve your cod & potatoes in rosemary cream sauce piping hot, either plated individually or family-style in the pan. Don’t forget plenty of crusty bread to mop up that sublime sauce!

How to Serve cod & potatoes in rosemary cream sauce

Garnishes

Brighten up the dish with a shower of fresh parsley or chives just before serving. A bit of extra lemon zest can add a lovely sparkle on top, and if you’re feeling fancy, a twist of cracked black pepper or a few rosemary sprigs makes for an elegant finishing touch.

Side Dishes

This dish pairs wonderfully with sides that are simple but complementary. Crisp, leafy salads with a lemony vinaigrette or some lightly steamed green beans keep things fresh. And of course, a slice of rustic bread is almost required for swiping up every last drop of rosemary cream sauce!

Creative Ways to Present

For special occasions, plate the cod atop a swoosh of cream sauce with potatoes artfully arranged around it. Or serve it family-style straight from the skillet, letting everyone help themselves at the table—that cozy, shareable vibe only makes cod & potatoes in rosemary cream sauce more inviting!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cod & potatoes in rosemary cream sauce in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it chills, but the potatoes and fish will still be melt-in-your-mouth delicious when reheated with care.

Freezing

While potatoes and cream sauces don’t always freeze perfectly, you can freeze this dish if needed. Place cooled portions in freezer-safe containers, cover well, and freeze for up to 1 month. Just keep in mind the sauce may separate slightly upon thawing—the taste will still shine through.

Reheating

Gently reheat leftovers in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if it’s overly thick. Avoid high heat, which can make the cod tough and the sauce split. For smaller portions, the microwave on 50 percent power works, but stovetop is best for keeping everything silky.

FAQs

Can I use frozen cod for cod & potatoes in rosemary cream sauce?

Absolutely! Just make sure to thaw the cod completely and pat it dry before seasoning and searing. Frozen cod tends to have more moisture, so thorough drying helps you achieve that beautiful golden crust.

What can I substitute for heavy cream?

If you want a lighter option, you can use half-and-half, evaporated milk, or even a non-dairy cream. Just know the sauce may not be quite as rich and luscious as the original, but the overall flavor of cod & potatoes in rosemary cream sauce will remain delicious.

Does this dish work with other types of white fish?

Yes! Haddock, pollock, or hake are all wonderful choices. Stick with mild, flaky white fish that will soak up the rosemary cream sauce and partner well with potatoes.

What’s the best potato variety for this recipe?

Baby potatoes are lovely for their tender skins and creamy interiors, but Yukon Golds work beautifully too. Avoid russets, as they tend to fall apart in the sauce.

Can I make cod & potatoes in rosemary cream sauce ahead of time for a dinner party?

You can prep the potatoes and sauce ahead, then simply sear the cod and finish everything together just before serving. That way, your fish stays tender and your sauce is at its creamy best!

Final Thoughts

If you’re craving something that’s both cozy and effortlessly elegant, cod & potatoes in rosemary cream sauce should be at the top of your list. It’s one of those rare dishes that taste like a treat but fit any night of the week. Give it a try, and let it charm your table as much as it’s charmed mine!