Cod & Potatoes in Rosemary Cream Sauce – A Cozy, Elegant Dinner Made Easy

🥣 Introduction

Cod & Potatoes in Rosemary Cream Sauce is one of those comforting meals that feels fancy yet is surprisingly simple to prepare. Tender cod fillets nestle beside buttery baby potatoes in a silky rosemary-scented cream sauce. This dish brings together rustic ingredients and refined flavor in just one pan — making it perfect for a cozy dinner for two or a crowd-pleasing family meal.

Not only is this cod and potato dish loaded with savory, herby richness, but it’s also a wholesome alternative to heavy casseroles or deep-fried seafood meals. Serve it with crusty bread or a green salad, and you’re set for an effortlessly elegant experience.

🧰 Equipment Needed

• Large skillet or sauté pan
• Knife and cutting board
• Small saucepan (optional, for parboiling potatoes)
• Measuring spoons and cups
• Whisk or wooden spoon
• Spatula or fish turner

🛒 Ingredients

🐟 For the Cod & Potatoes:

• 1 lb cod fillets, skinless and boneless (can be fresh or thawed from frozen)
• 1 lb baby potatoes or Yukon golds, halved or quartered
• 1 tbsp olive oil
• 2 tbsp butter, unsalted
• Salt and black pepper, to taste
• 1 tsp lemon zest

🌿 For the Rosemary Cream Sauce:

• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• ¾ cup heavy cream
• ½ cup chicken broth (or fish/vegetable broth)
• ¼ cup Parmesan cheese, grated
• Juice of ½ lemon
• Optional: pinch of crushed red pepper flakes for mild heat

👩‍🍳 Directions

🔪 Step 1: Parboil the Potatoes

• Bring a small pot of salted water to a boil.
• Add halved baby potatoes and cook for 6–7 minutes until just tender.
• Drain and set aside.

🧄 Step 2: Sear the Cod

• Pat cod fillets dry and season with salt, pepper, and lemon zest.
• Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
• Add cod and sear for 3–4 minutes per side until golden and opaque.
• Transfer to a plate and tent with foil to keep warm.

🥔 Step 3: Sauté the Potatoes

• In the same skillet, add 1 tbsp butter.
• Add parboiled potatoes and cook for 5–7 minutes until crispy and golden.
• Season with a bit more salt and pepper, then remove and set aside with the cod.

🥄 Step 4: Make the Rosemary Cream Sauce

• Reduce heat to medium-low. Add garlic and rosemary to the skillet, sauté for 1 minute until fragrant.
• Pour in cream and broth, stirring to deglaze the pan.
• Simmer for 3–4 minutes until slightly thickened.
• Stir in Parmesan cheese and lemon juice.
• Add a pinch of red pepper flakes if using.

🍲 Step 5: Bring It All Together

• Return the potatoes and cod to the skillet, spooning sauce gently over the fish.
• Simmer for 2 minutes to warm everything through and allow flavors to meld.

🍽️ Servings & Timing

• Servings: 3–4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Gently reheat in a skillet over low heat. Add a splash of cream or broth if the sauce thickens too much.
• Freezing: Not recommended due to the cream sauce and flaky fish texture after thawing.

🥄 Variations

• Add Veggies: Sauté spinach, kale, or peas into the sauce for extra nutrition.
• Use Other Herbs: Swap rosemary for thyme, tarragon, or parsley.
• Make It Dairy-Free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
• Swap the Fish: Try haddock, halibut, or salmon in place of cod.
• One-Pan Bake Option: Instead of searing, roast everything together in a Dutch oven at 400°F for 25 minutes.

❓ 10 Frequently Asked Questions

1. Can I use frozen cod?
   Yes, just thaw completely and pat dry before cooking.
2. Do I have to parboil the potatoes?
   It helps reduce skillet cooking time and ensures even texture, but you can pan-roast them longer if skipping the boil.
3. Can I use dried rosemary?
   Absolutely. Use 1 tsp dried in place of 1 tbsp fresh.
4. Is it gluten-free?
   Yes, this recipe contains no gluten ingredients. Double-check cheese and broth labels to be sure.
5. Can I make it ahead?
   You can prepare the sauce and potatoes a day ahead, but cook the cod fresh for best results.
6. What’s the best way to avoid overcooking cod?
   Watch for it to turn opaque and flake easily. Remove from heat immediately once done.
7. Can I add wine to the sauce?
   Yes! Replace ¼ cup of broth with dry white wine like Sauvignon Blanc.
8. What can I serve this with?
   Crusty bread, roasted vegetables, or a light salad.
9. Can I make this spicy?
   Add chili flakes, cayenne, or a drizzle of chili oil for a kick.
10. What’s a good substitute for Parmesan?
    Grana Padano or pecorino works well. For dairy-free, use nutritional yeast.

🏁 Conclusion

This Cod & Potatoes in Rosemary Cream Sauce is simple yet elegant — perfect for both weeknight comfort and dinner party presentation. The creamy, herby sauce pairs perfectly with flaky cod and buttery potatoes, creating a dish that looks gourmet but comes together effortlessly. Make it once, and it’s bound to become a regular on your dinner rotation.

Adam

Cod & Potatoes in Rosemary Cream Sauce – A Cozy, Elegant Dinner Made Easy

Cod & Potatoes in Rosemary Cream Sauce is one of those comforting meals that feels fancy yet is surprisingly simple to prepare. Tender cod fillets nestle beside buttery baby potatoes in a silky rosemary-scented cream sauce. This dish brings together rustic ingredients and refined flavor in just one pan — making it perfect for a cozy dinner for two or a crowd-pleasing family meal. Not only is this cod and potato dish loaded with savory, herby richness, but it’s also a wholesome alternative to heavy casseroles or deep-fried seafood meals. Serve it with crusty bread or a green salad, and you’re set for an effortlessly elegant experience.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

🐟 For the Cod & Potatoes:

• 1 lb cod fillets skinless and boneless (can be fresh or thawed from frozen)
• 1 lb baby potatoes or Yukon golds halved or quartered
• 1 tbsp olive oil
• 2 tbsp butter unsalted
• Salt and black pepper to taste
• 1 tsp lemon zest

🌿 For the Rosemary Cream Sauce:

• 1 tbsp butter
• 2 cloves garlic minced
• 1 tbsp fresh rosemary finely chopped (or 1 tsp dried)
• ¾ cup heavy cream
• ½ cup chicken broth or fish/vegetable broth
• ¼ cup Parmesan cheese grated
• Juice of ½ lemon
• Optional: pinch of crushed red pepper flakes for mild heat

Equipment

• Large skillet or sauté pan
• Knife and cutting board
• Small saucepan (optional, for parboiling potatoes)
• Measuring spoons and cups
• Whisk or wooden spoon
• Spatula or fish turner

Method

 

🔪 Step 1: Parboil the Potatoes

1. Bring a small pot of salted water to a boil.
2. Add halved baby potatoes and cook for 6–7 minutes until just tender.
3. Drain and set aside.

🧄 Step 2: Sear the Cod

1. Pat cod fillets dry and season with salt, pepper, and lemon zest.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
3. Add cod and sear for 3–4 minutes per side until golden and opaque.
4. Transfer to a plate and tent with foil to keep warm.

🥔 Step 3: Sauté the Potatoes

1. In the same skillet, add 1 tbsp butter.
2. Add parboiled potatoes and cook for 5–7 minutes until crispy and golden.
3. Season with a bit more salt and pepper, then remove and set aside with the cod.

🥄 Step 4: Make the Rosemary Cream Sauce

1. Reduce heat to medium-low. Add garlic and rosemary to the skillet, sauté for 1 minute until fragrant.
2. Pour in cream and broth, stirring to deglaze the pan.
3. Simmer for 3–4 minutes until slightly thickened.
4. Stir in Parmesan cheese and lemon juice.
5. Add a pinch of red pepper flakes if using.

🍲 Step 5: Bring It All Together

1. Return the potatoes and cod to the skillet, spooning sauce gently over the fish.
2. Simmer for 2 minutes to warm everything through and allow flavors to meld.

Notes

🧊 Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 2 days.

Reheat: Gently reheat in a skillet over low heat. Add a splash of cream or broth if the sauce thickens too much.

Freezing: Not recommended due to the cream sauce and flaky fish texture after thawing.

🥄 Variations
Add Veggies: Sauté spinach, kale, or peas into the sauce for extra nutrition.

Use Other Herbs: Swap rosemary for thyme, tarragon, or parsley.

Make It Dairy-Free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.

Swap the Fish: Try haddock, halibut, or salmon in place of cod.

One-Pan Bake Option: Instead of searing, roast everything together in a Dutch oven at 400°F for 25 minutes.

❓ 10 Frequently Asked Questions
Can I use frozen cod?
Yes, just thaw completely and pat dry before cooking.

Do I have to parboil the potatoes?
It helps reduce skillet cooking time and ensures even texture, but you can pan-roast them longer if skipping the boil.

Can I use dried rosemary?
Absolutely. Use 1 tsp dried in place of 1 tbsp fresh.

Is it gluten-free?
Yes, this recipe contains no gluten ingredients. Double-check cheese and broth labels to be sure.

Can I make it ahead?
You can prepare the sauce and potatoes a day ahead, but cook the cod fresh for best results.

What’s the best way to avoid overcooking cod?
Watch for it to turn opaque and flake easily. Remove from heat immediately once done.

Can I add wine to the sauce?
Yes! Replace ¼ cup of broth with dry white wine like Sauvignon Blanc.

What can I serve this with?
Crusty bread, roasted vegetables, or a light salad.

Can I make this spicy?
Add chili flakes, cayenne, or a drizzle of chili oil for a kick.

What’s a good substitute for Parmesan?
Grana Padano or pecorino works well. For dairy-free, use nutritional yeast.

🏁 Conclusion
This Cod & Potatoes in Rosemary Cream Sauce is simple yet elegant — perfect for both weeknight comfort and dinner party presentation. The creamy, herby sauce pairs perfectly with flaky cod and buttery potatoes, creating a dish that looks gourmet but comes together effortlessly. Make it once, and it’s bound to become a regular on your dinner rotation.