Get ready to fall in love with Cod & Potatoes in Rosemary Cream Sauce—a cozy, elegant dish that’s as easy to make as it is impressive to serve. The tender, flaky cod fillets nestle atop buttery potatoes, all enveloped in a lusciously fragrant rosemary cream sauce that tastes like an invitation to slow down and savor every bite. Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, Cod & Potatoes in Rosemary Cream Sauce brings restaurant-worthy results right to your kitchen with ingredients you’ll adore.

Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Simple, vibrant ingredients are at the heart of this recipe, and each one has a special role to play. From the creamy potatoes to the herbal hit of rosemary, these elements come together beautifully to create a dish that’s far greater than the sum of its parts.

Cod fillets: Choose fresh, skinless, and boneless fillets for the most delicate texture and mild, sweet flavor.

Baby potatoes or Yukon Golds: Their creamy texture soaks up the sauce, and their golden color looks stunning on the plate.
Olive oil: Adds fruity richness and helps with browning both fish and aromatics.

Butter: Gives the sauce a gorgeous silkiness and subtle depth.
Salt and pepper: Balances and brings out every other flavor present.

Lemon juice & zest: Cuts through the cream and provides a fresh, bright lift to the whole dish.
Garlic cloves: Infuses the sauce with gentle warmth that mingles perfectly with the other herbs.
Shallot or onion: Adds a mellow, aromatic sweetness as the base of the sauce.

Fresh rosemary: Just a bit is all you need for an earthy aroma and unmistakable flavor; dried works in a pinch.
Heavy cream: The key to that luxurious, dreamy sauce that makes this recipe unforgettable.
Halal-certified chicken or vegetable broth: Introduces savory backbone and keeps the sauce from feeling too heavy.

Dijon mustard (optional): A hint of tang that enhances and ties the sauce together.
Fresh parsley or chives (optional): Provides a pop of green and fresh flavor for the finishing touch.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Step 1: Prepare and Boil the Potatoes

Start by giving your potatoes a good scrub, then cut them into bite-sized halves or quarters. Drop them into a pot of salted boiling water and cook for 8 to 10 minutes—just until they’re fork-tender. This gentle pre-cooking gives them the perfect, creamy bite and ensures they soak up the sauce later without falling apart. Drain and set aside while you turn your attention to the cod.

Step 2: Season and Marinate the Cod Fillets

Pat each cod fillet dry for the best sear—moisture is the enemy of golden crusts! Sprinkle generously with salt, pepper, fresh lemon juice, and an aromatic dusting of lemon zest. Let the fillets absorb those bright, zesty flavors while your skillet heats up; just a few minutes of marinating makes all the difference.

Step 3: Sear the Cod Fillets to Perfection

Heat olive oil and butter in a large skillet over medium-high heat, letting the fats mingle until they shimmer. Carefully add your cod fillets, searing each for 3 to 4 minutes per side until opaque, golden, and just cooked through. Once done, set them aside on a plate and keep them warm—they’ll finish in the sauce later, drinking in even more flavor.

Step 4: Build the Rosemary Cream Sauce

Using the same skillet (hello, extra flavor), drop in more olive oil, garlic, and shallots. Sauté until soft and fragrant, about 2 to 3 minutes, then add chopped fresh rosemary for a divine herbal aroma. Pour in your chicken or vegetable broth and bring to a gentle simmer, scraping up any bits left from the fish. Stir in the heavy cream and a dab of Dijon if you love a little tang—then let everything bubble gently for 6 to 8 minutes until the sauce thickens slightly.

Step 5: Simmer the Potatoes and Cod in the Sauce

Return the cooked potatoes to your skillet, gently tossing them in the sauce so they soak up all that creamy, herby goodness. Let them simmer for a few minutes, absorbing flavor and softening further. Carefully nestle the cod fillets back into the pan, spooning the luscious sauce over each. Finish with a final simmer so every element is cozy and mingling, then take off the heat.

Step 6: Garnish and Serve

Shower the finished dish with freshly chopped parsley or chives for a burst of color and brightness. Serve your Cod & Potatoes in Rosemary Cream Sauce piping hot, either plated individually or family-style right from the skillet, for maximum comfort and wow-factor.

How to Serve Cod & Potatoes in Rosemary Cream Sauce

Garnishes

A sprinkle of fresh herbs like parsley or chives adds a vibrant green flourish and a touch of freshness that beautifully offsets the rich, creamy sauce. For an extra pop, a light dusting of lemon zest right before serving really brings out the citrus notes woven throughout the Cod & Potatoes in Rosemary Cream Sauce.

Side Dishes

This dish is a showstopper all on its own, but serving it with warm, crusty bread is downright irresistible—the ideal way to swipe up every drop of sauce. A crisp green salad with a punchy vinaigrette also works wonders to balance the creaminess. If you want to keep the meal extra hearty, sautéed green beans or roasted asparagus are both delicious, simple companions.

Creative Ways to Present

You can spoon Cod & Potatoes in Rosemary Cream Sauce into wide, shallow bowls for an inviting, rustic presentation, or plate each fillet atop a bed of potatoes with a dramatic swirl of sauce over the top. For a more intimate feel, try serving the components family-style in a cast iron skillet straight to the table—the shared experience makes the meal even more special.

Make Ahead and Storage

Storing Leftovers

If you have leftover Cod & Potatoes in Rosemary Cream Sauce, transfer everything to an airtight container once it’s cooled to room temperature. Store in the refrigerator for up to two days—beyond that, the cod may lose some of its pleasant texture.

Freezing

While cream-based sauces don’t always freeze perfectly, this dish can be frozen if needed. Let cool completely, then portion into freezer-safe containers. Be aware that the sauce may separate a little after thawing, but a gentle stir while reheating can help revive it.

Reheating

To reheat, place leftovers in a skillet over low heat and warm gently, stirring often. Add a splash of broth or cream if the sauce has thickened too much. Avoid microwaving if possible, as gentle stovetop heating helps the fish stay tender.

FAQs

Can I use another type of fish instead of cod?

Absolutely! Firm white fish like haddock, pollock, or even tilapia can stand in for cod while still letting the rosemary cream sauce shine. Just be sure to adjust cooking times if your fillets are thicker or thinner.

What if I don’t have fresh rosemary?

Dried rosemary works well in a pinch—just remember to use half the amount since dried herbs are more potent. Give it a little crush between your fingers to release the oils before adding.

Is this recipe gluten free?

Yes! Cod & Potatoes in Rosemary Cream Sauce contains no flour, so it’s naturally gluten free. Just double check that your broth and Dijon mustard haven’t been cross-contaminated if you’re especially sensitive.

How can I make this dairy free?

You can swap the heavy cream for a thick, unsweetened oat or cashew cream, and use plant butter in place of dairy butter. The taste will shift, but the rosemary and citrus flavors will still stand out beautifully.

Can I make Cod & Potatoes in Rosemary Cream Sauce ahead of time?

It’s best enjoyed fresh, but you can boil the potatoes and even sear the fish a few hours ahead. Assemble and simmer everything in the cream sauce just before serving for the creamiest, most luscious result.

Final Thoughts

If you’re craving a dinner that feels both comforting and just a little bit fancy, Cod & Potatoes in Rosemary Cream Sauce is sure to become a new favorite. Give it a try and let its gentle flavors and rich, creamy sauce win over your table—this is one of those dishes you’ll look forward to making again and again.