Cod & Potatoes in Rosemary Cream Sauce Recipe is one of those comforting, elegant dishes that feels like a warm kitchen hug on a plate. The tender flakiness of perfectly cooked cod pairs beautifully with creamy, rosemary-infused potatoes, all swirled in a luscious, garlicky cream sauce. It’s a meal that’s just right when you want something a bit special but without any stress — perfect for weeknights or a cozy weekend dinner. If you love simple but sophisticated flavors that impress without requiring hours in the kitchen, you’re going to absolutely enjoy making and eating this dish.
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What Makes This So Good
This Cod & Potatoes in Rosemary Cream Sauce Recipe shines because it balances hearty, fresh ingredients with a simple, soul-satisfying sauce. You get flaky cod that melts in your mouth paired with tender potatoes soaking up that rich, fragrant cream—each bite layered with herbal rosemary and a subtle zing from lemon.
- Big Flavor, Minimal Fuss: The creamy rosemary sauce brings depth and warmth without complicated steps.
- Family-Friendly: It’s a crowd-pleaser even for picky eaters, with familiar, comforting flavors.
- Simple Ingredients: Most items are pantry staples or easy to find, making this recipe super accessible.
- Works Any Night: Whether a busy weeknight or a laid-back weekend, it’s ready in under an hour.
Ingredient Guide
Picking the right ingredients here really sets you up for success. I like to keep things simple yet fresh. Whether you’re using baby potatoes or Yukon Golds, a waxy variety holds together nicely without falling apart in the sauce. For the cod, fresh or thawed skinless filets work best because they cook evenly and flake beautifully.
- Cod Fillets: Look for fresh or properly thawed skinless, boneless pieces for the best texture.
- Potatoes: Baby potatoes are great for bite-sized chunks, while Yukon Gold’s creamy texture absorbs sauce well.
- Rosemary: Fresh rosemary adds an aromatic brightness—dried works too but use less.
- Heavy Cream: Choose good quality heavy cream for that silky, rich sauce texture.
- Halal Broth: Adds a subtle savory note that makes the sauce more complex and flavorful.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Cod & Potatoes in Rosemary Cream Sauce Recipe
Step 1 — Prep & Ready
Start by washing your potatoes and cutting them into even halves or quarters, so they cook uniformly. Boil them in salted water until fork-tender — this usually takes about 8-10 minutes. While the potatoes are cooking, pat your cod fillets dry with paper towels. This step helps them sear nicely later. Season the cod with salt, pepper, a splash of lemon juice, and the lemon zest to brighten the flavor. Giving the fish a few minutes to take in those seasonings while you prepare the pan will really pay off.
Step 2 — Cook with Confidence
Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming and fragrant. Gently place your seasoned cod fillets in the pan — you want to hear that satisfying sizzle. Cook each side for about 3 to 4 minutes until the edges are lightly golden and you can see the flesh turning opaque. Then remove the fish and keep it warm. Lower the heat to medium and add the olive oil, garlic, and shallots to the same pan. Sauté until the garlic is fragrant and shallots translucent, about 2-3 minutes. Toss in chopped rosemary and stir it around for a minute to release its piney aroma.
Step 3 — Finish & Serve
Pour in your halal broth and allow the mixture to simmer gently before adding the heavy cream. Stir in Dijon mustard if using; it adds a subtle tang and helps the sauce emulsify. Let the sauce thicken for 6 to 8 minutes, stirring occasionally. Gently return the cooked potatoes to the pan, coating them in that creamy, herb-rich sauce. After a few minutes of mingling flavors, add the cod fillets back. Spoon some sauce over the fish, then let everything simmer together for another 2-3 minutes so every bite is infused with creamy rosemary goodness. Finish with a sprinkle of fresh parsley or chives for a pop of color and freshness, and serve hot.
Extra Helpful Tips
I’ve found a few tricks that help this Cod & Potatoes in Rosemary Cream Sauce Recipe come out perfectly every time, even if you feel rushed or new to cooking fish.
- Watch for This Sign: When searing cod, the fish becomes opaque about halfway up the sides—that’s your cue to flip it gently.
- Temperature Trick: Keep your pan hot but not smoking to achieve a golden sear without burning the butter or garlic.
- Prep-Ahead Option: Boil the potatoes earlier or even the day before to save active cooking time.
- Avoid This Common Mistake: Don’t overcrowd the pan when searing cod—give fillets space to develop a crisp crust.
Serve & Enjoy
Easy Enhancements
Want to take this recipe up a notch? Try adding a pinch of smoked paprika or a dash of chili flakes to the cream sauce if you like a little kick. Fresh thyme pairs beautifully with rosemary and adds a lovely earthiness. A squeeze of extra lemon juice just before serving wakes all the flavors up and adds a refreshing zing.
Tasty Pairings
Serve this dish with a crisp green salad dressed lightly in vinaigrette to cut through the richness. Crusty bread is a must-have for soaking up the creamy sauce. For a beverage, a chilled glass of white wine like Sauvignon Blanc or a light Chardonnay complements the delicate cod and creamy potatoes beautifully.
Quick Plating Tips
When plating, nestle the cod fillet slightly on top of the potato and cream mixture so you catch that beautiful sauce pool around it. Sprinkle with fresh herbs for color and add a thin lemon wedge on the side for a bright, inviting look. A drizzle of olive oil or a few twists of freshly cracked pepper finish things off nicely.
Store, Freeze & Reheat
Fridge Storage
You can keep leftovers in an airtight container in the fridge for up to 2 days. The potatoes might soak up even more sauce overnight, making the dish richer—but the cod can become a bit more delicate, so handle leftovers gently when reheating.
Freezer Friendly?
I don’t recommend freezing this dish because cream sauces can separate and change texture when thawed. If you want to freeze the components, try freezing cooked potatoes and thawing the cod fresh to preserve the best flavors and texture.
Reheat Like New
Reheat gently in a skillet over low heat with a splash of cream or broth to revive the sauce’s creaminess. Avoid high heat or microwaving alone, as the fish might dry out. A quick stir helps redistribute heat evenly, so you get that creamy, comforting Cod & Potatoes in Rosemary Cream Sauce Recipe experience all over again.
Cod & Potatoes in Rosemary Cream Sauce Recipe FAQs
Absolutely! Just make sure to thaw them completely and pat dry before seasoning and cooking to ensure a nice sear and consistent texture.
Baby potatoes or Yukon Golds work wonderfully because they’re waxy and hold their shape well, soaking up the cream sauce without turning mushy.
It’s optional but recommended; Dijon adds a subtle tang and helps stabilize the sauce, enriching its depth.
Final Flavor Thoughts
I hope this Cod & Potatoes in Rosemary Cream Sauce Recipe becomes a favorite in your kitchen just like it is in mine. It’s reliable, comforting, and deliciously simple. If you try it, I’d love to hear what tweaks you make or variations you enjoy—bonus points if you snap a photo! Don’t hesitate to leave a star rating or drop a comment below; it really helps us bring more cozy recipes your way. Happy cooking!
Print📖 Recipe
Cod & Potatoes in Rosemary Cream Sauce Recipe
This elegant Cod & Potatoes in Rosemary Cream Sauce recipe features tender, seared cod fillets served with buttery baby potatoes soaked in a rich and aromatic rosemary-infused cream sauce. The combination of garlic, shallots, and fresh rosemary creates a deeply flavorful dish that's perfect for a sophisticated weeknight dinner or special occasion meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Halal
Ingredients
For the Cod & Potatoes
- 4 cod fillets (150–180g each), skinless and boneless
- 500g baby potatoes or Yukon Gold potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Zest of 1 lemon
For the Rosemary Cream Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 small shallot or onion, finely chopped
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- 1½ cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
- ½ teaspoon Dijon mustard (optional)
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly and cut them into halves or quarters. Place them in a pot of salted boiling water and cook for 8–10 minutes until fork-tender. Drain and set aside.
- Season the Cod: Pat the cod fillets dry with paper towels. Season each fillet with salt, pepper, lemon juice, and lemon zest. Let the fillets marinate briefly while preparing the pan.
- Sear the Cod: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place the cod fillets in the pan and sear for 3–4 minutes per side until lightly golden and cooked through. Remove the fillets from the pan and set aside on a warm plate.
- Sauté the Aromatics: In the same skillet, reduce heat to medium. Add olive oil, garlic, and shallots. Cook for 2–3 minutes until fragrant and translucent. Stir in chopped rosemary and sauté for another minute.
- Add Broth and Cream: Pour in the halal-certified broth and bring to a gentle simmer. Stir in the heavy cream and Dijon mustard if using. Simmer for 6–8 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Add the Potatoes: Return the boiled potatoes to the skillet and toss them gently in the cream sauce. Allow the potatoes to absorb some of the sauce and cook for an additional 3–4 minutes.
- Return the Cod: Carefully place the seared cod fillets back into the skillet, spooning some of the sauce over each piece. Let everything simmer together for 2–3 minutes on low heat.
- Finish and Serve: Garnish with freshly chopped parsley or chives if desired. Serve hot, plated individually or family-style, with crusty bread or a side salad.
Notes
- Use baby potatoes or Yukon Gold potatoes for best texture and flavor.
- Do not overcook the cod to keep it moist and tender.
- Dijon mustard is optional but adds a subtle tang to the cream sauce.
- For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
- Pair this dish with a crisp white wine or sparkling water with lemon for a refreshing balance.
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