If you’re searching for a comforting dinner that’s both elegant and bursting with flavor, this Cod & Potatoes in Rosemary Cream Sauce Recipe is an absolute winner. Tender chunks of flaky cod marry beautifully with creamy baby potatoes, all brought together by a luxuriously fragrant sauce infused with fresh rosemary and garlic. It’s the kind of dish that feels like a hug on a plate—rich, soothing, and effortlessly impressive for any weeknight or special occasion.
Ingredients You’ll Need
Simple yet essential, these ingredients each play a crucial role in building the rich flavors and inviting textures of the dish. From the buttery softness of baby potatoes to the aromatic punch of fresh rosemary, everything works in harmony to make this recipe shine.
- 1½ lb cod fillets (cut into large chunks): Choose fresh or thawed cod for flaky, mild seafood flavor.
- 1 lb baby potatoes (halved): Their creamy texture and small size absorb sauce beautifully.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps cook the aromatics.
- 1 tablespoon butter: Brings richness and silky smoothness to the sauce.
- 2 cloves garlic (minced): Provides fragrant warmth and depth of flavor.
- 1 teaspoon fresh rosemary (finely chopped): Bright, piney notes that elevate the sauce’s character.
- 1 cup heavy cream: Creates a luxuriously creamy base for the sauce.
- ½ cup low-sodium chicken broth: Balances richness with a flavorful but light liquid component.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Adds gentle heat and complexity.
- 1 tablespoon lemon juice: A fresh, zesty finish to brighten the dish.
- 2 tablespoons chopped fresh parsley (for garnish): Adds color and a fresh herbal touch.
How to Make Cod & Potatoes in Rosemary Cream Sauce Recipe
Step 1: Prepare the Potatoes
Start by bringing a large pot of salted water to a boil. Toss in the halved baby potatoes and cook them just until they are fork-tender, about 10 to 12 minutes. This step ensures your potatoes are perfectly soft but not falling apart, ready to soak up the flavorful cream sauce later.
Step 2: Build the Flavor Base
While the potatoes cook, heat olive oil and butter together in a large skillet over medium heat. Add the minced garlic and finely chopped rosemary, sautéing for about a minute until they release their intoxicating aroma. This fragrant foundation is key to the depth of flavor in your dish.
Step 3: Make the Cream Sauce
Pour in the chicken broth and heavy cream, stirring gently and bringing the mixture to a gentle simmer. This creamy, herb-infused sauce is what makes the potatoes and cod stand out, melding all the flavors into one luscious coating.
Step 4: Combine Potatoes and Sauce
Drain the potatoes and add them to the skillet with the cream sauce, allowing them to cook for an additional 3 to 4 minutes. This soaking step lets the potatoes absorb the rosemary cream sauce, making each bite richly flavorful.
Step 5: Cook the Cod
Gently nestle the cod chunks into the skillet, seasoning everything with salt and pepper. Cover the pan and let it simmer on low heat for 7 to 10 minutes, or until the cod is opaque and flakes easily with a fork. This slow, gentle cooking keeps the fish tender and juicy.
Step 6: Finish with Brightness
Just before serving, stir in the lemon juice to add a fresh, vibrant note that cuts through the creaminess perfectly. Sprinkle chopped fresh parsley on top for a burst of color and herbal freshness that completes the dish beautifully.
How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe
Garnishes
Sprinkling fresh parsley is a classic way to garnish, but feel free to add a few lemon wedges on the side for extra zest. A light dusting of freshly ground black pepper can also add a subtle spice that pairs wonderfully with the cream sauce.
Side Dishes
This Cod & Potatoes in Rosemary Cream Sauce Recipe pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, or crusty bread to mop up every delicious drop of sauce. Steamed green beans or roasted asparagus can add a lovely crunch and balance to the creamy richness.
Creative Ways to Present
For a charming presentation, serve this dish in individual shallow bowls to show off the sauce-laden potatoes and flaky cod. Drizzle a little extra cream sauce on the sides and add microgreens for an elegant, restaurant-worthy touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The potatoes may absorb even more sauce overnight, making the flavors richer, but the cod remains tender if reheated gently.
Freezing
While the potatoes and sauce freeze well, the texture of cooked cod can change slightly upon thawing. If freezing, separate the sauce and potatoes from the fish when possible, and thaw gently in the refrigerator before combining and reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to keep the cream sauce smooth and prevent the fish from drying out. Adding a splash of cream or broth can help refresh the sauce and keep everything silky.
FAQs
Can I use other types of fish instead of cod?
Absolutely! Firm white fish like haddock, halibut, or sea bass can be great substitutes. Just ensure the fish cooks through without becoming tough or flaky beyond recognition.
Is it possible to make this dish dairy-free?
Yes, swap the heavy cream and butter for coconut cream and a dairy-free margarine or olive oil to keep it creamy and delicious without dairy.
Can I use dried rosemary instead of fresh?
Fresh rosemary provides the best flavor, but if you only have dried, use about one-third the amount since it’s more concentrated. Add it early when cooking the garlic to allow it to bloom.
How do I know when the cod is perfectly cooked?
The cod is done when it turns opaque and flakes easily with a fork. Cooking it gently covered in the sauce helps maintain moisture and tenderness.
Can this recipe be made ahead for a dinner party?
Yes! Prepare the potatoes and cream sauce in advance, then add the fish and simmer just before serving for the freshest texture and flavor.
Final Thoughts
This Cod & Potatoes in Rosemary Cream Sauce Recipe has quickly become a beloved favorite in my kitchen because it is both comforting and elegant without demanding hours of preparation. The way creamy potatoes blend with tender fish in a rosemary-infused sauce is pure magic. I hope you give it a try and find it as delightful and satisfying as I do—there’s nothing like sharing a dish that feels like a warm hug at the end of the day.
Print
Cod & Potatoes in Rosemary Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Gluten Free
Description
This delicious Cod & Potatoes in Rosemary Cream Sauce features tender cod fillets and baby potatoes simmered in a fragrant rosemary-infused creamy sauce. A comforting European-style main course perfect for an easy seafood dinner that combines rich flavors with simple preparation.
Ingredients
Seafood and Vegetables
- 1½ lb cod fillets (cut into large chunks)
- 1 lb baby potatoes (halved)
Sauce and Seasoning
- 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 (for garnish)
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.
- Prepare the sauce base: In a large skillet over medium heat, heat olive oil and butter until melted. Add minced garlic and finely chopped rosemary and sauté for 1 minute until fragrant.
- Simmer the cream sauce: Stir in the low-sodium chicken broth and heavy cream, bringing the mixture to a gentle simmer.
- Add potatoes: Add the cooked potatoes to the skillet and cook for 3–4 minutes, allowing them to soak up the creamy, flavorful sauce.
- Cook the cod: Nestle the cod chunks into the sauce, season with salt and black pepper. 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: Stir in the lemon juice for brightness and sprinkle chopped fresh parsley on top before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Yukon gold potatoes can be used if baby potatoes are unavailable.
- Serve with crusty bread or a light green salad to make it a complete meal.
