If you’re seeking a cozy yet elegant dinner that feels both comforting and fresh, Cod & Potatoes in Rosemary Cream Sauce is bound to become your new weeknight favorite. Delicate cod fillets and buttery potatoes gently simmer in a lush, rosemary-scented cream sauce, resulting in layers of flavor you’ll want to drizzle over everything. This dish strikes that rare balance: rustic enough for a cozy night in, but sophisticated enough to impress guests. With bright lemon, earthy rosemary, and a rich, creamy finish, Cod & Potatoes in Rosemary Cream Sauce is a surefire showstopper you’ll make again and again.

Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

What makes Cod & Potatoes in Rosemary Cream Sauce so irresistible is its handful of simple yet perfectly matched ingredients. Each one pulls its weight, creating flavorful depth, luscious texture, and that beautiful golden color that signals something truly special.

Cod fillets: Choose fresh, skinless, boneless fillets for a flaky, melt-in-your-mouth texture that lets the sauce shine.
Baby potatoes or Yukon Gold potatoes: These hold their shape beautifully and soak up the luscious cream sauce.
Olive oil: Adds richness and helps develop that gorgeous, golden crust on the cod.
Butter: Just a touch brings luxurious flavor and extra silkiness to the pan-seared fish.
Salt & pepper: Essential for seasoning each layer and bringing all the flavors together.
Lemon juice: Brightens the dish and cuts through the creamy sauce with a burst of freshness.
Lemon zest: Adds citrusy aroma and a subtle zing without overwhelming the flavors.
Garlic: Provides warmth and depth for a savory, crave-worthy base.
Shallot or onion: Brings gentle sweetness and complexity to the sauce.
Fresh rosemary: The aromatic hero that ties everything together with woodsy, herbal notes—fresh is best, but dried works too.
Heavy cream: Creates that velvety, enveloping sauce you’ll want to mop up with bread.
Halal-certified chicken or vegetable broth: Adds savory backbone and ensures every bite is luscious without being too heavy.
Dijon mustard (optional): A little bit lends subtle tang and depth to the sauce—it’s your secret weapon!
Fresh parsley or chives (optional): For a pretty, herbaceous finish and a pop of green.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Step 1: Prepare the Potatoes

Start by giving your potatoes a good scrub—you want to keep that lovely skin on for flavor and color. Cut them into bite-sized halves or quarters, then boil in salted water for 8 to 10 minutes, just until they yield to a fork but still hold their shape. Drain and set aside. These tender potatoes will soon become little flavor sponges for the velvety sauce.

Step 2: Season the Cod

While the potatoes cook, focus on your cod. Patting the fillets dry is key for a beautiful, golden sear. Sprinkle with salt, pepper, fresh lemon juice, and zest. Let them marinate just long enough to infuse the fish with brightness and subtle tang as your pan heats up.

Step 3: Sear the Cod

In a large skillet, warm olive oil and butter over medium-high heat. When the butter’s foaming and aromatic, nestle the fillets in, letting each side sizzle for 3 to 4 minutes. Aim for a lightly golden crust while keeping the inside wonderfully moist. Once done, gently transfer the cod to a warm plate to rest.

Step 4: Sauté the Aromatics

Lower the heat to medium and, in the same aromatic pan, add a bit more olive oil if needed. Toss in finely chopped garlic and shallot, stirring for a couple of minutes until they soften and fragrance fills your kitchen. Now’s the time for rosemary—chop it fresh if you can—and let it sizzle for a minute to open up its flavor.

Step 5: Add Broth and Cream

Pour in the broth and let it come to a gentle simmer, scraping up any tasty brown bits from the pan. Whisk in the heavy cream and the Dijon mustard, if you’re using it, to add subtle complexity. Let the sauce bubble gently for 6 to 8 minutes, stirring now and then, until it’s thick enough to coat the back of a spoon.

Step 6: Add the Potatoes

Return the cooked potatoes to the skillet and toss them in the lush rosemary cream sauce. Let them soak up flavor for 3 to 4 minutes, all while the sauce thickens just a tad more and the potatoes pick up its fragrant goodness.

Step 7: Return the Cod

Lower the heat and gently settle your seared cod fillets back into the skillet. Spoon cream sauce over each piece, letting everything simmer softly together for another couple of minutes. This last step lets the cod become ultra-tender while every component melds into the sauce’s embrace.

Step 8: Finish and Serve

Take your masterpiece off the heat. If you like, sprinkle fresh chopped parsley or chives for a vibrant, herbal contrast. Serve Cod & Potatoes in Rosemary Cream Sauce piping hot, either plated individually or family-style—and don’t forget the crusty bread or a crisp salad to complete the meal.

How to Serve Cod & Potatoes in Rosemary Cream Sauce

Garnishes

For a restaurant-worthy finish, scatter a handful of chopped fresh parsley or chives across the top just before serving. A few extra twists of black pepper, a pinch of lemon zest, or even a lemon wedge on the side add color and zing, enhancing every bite of Cod & Potatoes in Rosemary Cream Sauce.

Side Dishes

This creamy, dreamy dish pairs beautifully with simple sides. Think a leafy green salad dressed with a tart vinaigrette, roasted asparagus, or crusty, rustic bread to soak up every drop of that rosemary sauce. For heartier appetites, buttery steamed green beans or simple sauteed spinach round out the plate nicely.

Creative Ways to Present

Turn Cod & Potatoes in Rosemary Cream Sauce into an elegant dinner party entrée by plating each serving atop a blanket of sauce, with potatoes nestled beside perfectly-seared cod. For a more casual, homey approach, serve it family-style in a big skillet or shallow dish at the table, letting everyone help themselves and scoop up extra sauce as desired.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let everything cool to room temperature, then transfer to an airtight container and refrigerate. Cod & Potatoes in Rosemary Cream Sauce will keep well for up to two days. The flavors deepen overnight, making a delightful lunch the next day.

Freezing

While you technically can freeze this dish, the rich cream sauce can sometimes split upon thawing and reheating. If you must freeze, portion into freezer-safe containers and add a fresh splash of cream when reheating to help restore the sauce’s silky texture.

Reheating

For best results, reheat gently on the stovetop over low heat, stirring carefully to avoid breaking the sauce. If the sauce thickens too much, add a little splash of broth or cream. Avoid high heat or microwaving for long periods, as that can make the fish tough and the sauce separate.

FAQs

Can I use a different fish besides cod in Cod & Potatoes in Rosemary Cream Sauce?

Absolutely! Mild white fish like haddock, halibut, or even tilapia work wonderfully. Just choose fillets of similar thickness for even cooking, and adjust the timing as needed.

What if I don’t have fresh rosemary?

Dried rosemary is a fine substitute—use about half the amount called for, as dried herbs are more potent. Gently crush dried rosemary between your fingers to release more flavor before adding it to your sauce.

Is it okay to use light cream instead of heavy cream?

You can use light cream for a less rich sauce, though it may not be quite as thick or velvety. Add a touch of cornstarch (mix with a little cold broth first) to help the sauce thicken without extra fat.

Can I make Cod & Potatoes in Rosemary Cream Sauce dairy-free?

Sure! Swap heavy cream for full-fat coconut milk or a rich, unsweetened non-dairy creamer. Use olive oil instead of butter and check your broth is dairy-free. The result will be deliciously satisfying, with a slightly different flavor twist.

Is Cod & Potatoes in Rosemary Cream Sauce gluten-free?

Yes, this recipe is naturally gluten-free—just be sure your broth and Dijon mustard are certified gluten-free if you are highly sensitive or cooking for celiac eaters.

Final Thoughts

There’s nothing quite like settling down to a warm, inviting plate of Cod & Potatoes in Rosemary Cream Sauce—the comfort, the aroma, the flavors…it’s sheer joy in every forkful. Whether you’re cooking a special dinner or just want to treat yourself to something delicious and cozy, give this recipe a try and watch it earn a spot in your regular rotation!