Cod & Potatoes in Rosemary Cream Sauce

Posted on May 30, 2025

One-Pan Cod & Potatoes in a Velvety Rosemary Cream Sauce

Looking for an easy yet elegant dinner idea? This Cod & Potatoes in Rosemary Cream Sauce is a dreamy combination of flaky white fish, tender golden potatoes, and a velvety rosemary-infused cream sauce. It’s rich in flavor but comes together with minimal effort—perfect for weeknights when you want something a little special. The gentle herbal aroma of rosemary pairs beautifully with the mild cod, and the sauce is so good you’ll want to mop up every drop with crusty bread!

Why You’ll Love This Recipe

This recipe is a total win for busy home cooks who still want restaurant-worthy results. It’s simple, quick, and doesn’t require fancy ingredients, but it delivers big on flavor. The cream sauce feels indulgent without being too heavy, and the rosemary adds a cozy, comforting vibe. Cod is a great source of lean protein, and paired with hearty potatoes, this dish becomes a satisfying, well-rounded meal. Whether you’re feeding the family or impressing dinner guests, this recipe is guaranteed to be a hit—and it all comes together in under 40 minutes!

Ingredients

You won’t need a long shopping list for this one! Just a few fresh, simple ingredients come together to make this cozy dish shine. Here’s what you’ll need:

Ingredients:

4 cod fillets (about 5–6 oz each), skinless and boneless
4 medium Yukon gold potatoes, peeled and sliced into thin rounds
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth (or vegetable broth)
1 teaspoon fresh rosemary, finely chopped (or 1/2 tsp dried)
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Lemon wedges (optional, for serving)

Instructions

This dish is simple to make, even if you’re new to cooking fish! You’ll start by par-cooking the potatoes, then simmer everything together in the luscious rosemary cream sauce. Here’s how to make it:

Step-by-Step Instructions:

Prep the potatoes:
Bring a pot of salted water to a boil. Add sliced potatoes and cook for about 5–6 minutes until just fork-tender. Drain and set aside.
Sear the cod:
Pat cod fillets dry and season both sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add cod fillets and cook for 2–3 minutes per side until golden and just cooked through. Remove from skillet and set aside.
Make the sauce:
In the same skillet, lower the heat to medium. Add butter and garlic, cooking for about 1 minute until fragrant. Stir in the rosemary, then pour in the cream and broth. Simmer for 4–5 minutes until slightly thickened.
Add potatoes and finish:
Gently place the potatoes into the cream sauce. Let them simmer for 5 minutes so they soak up all that flavor. Carefully return the cod fillets to the pan and spoon sauce over them. Simmer for another 2–3 minutes to warm through.
Garnish and serve:
Top with fresh parsley and a squeeze of lemon if desired. Serve warm with crusty bread or a green salad on the side.

Servings and Timing

This dish is designed to serve a small family or make for impressive dinner portions when hosting. It’s great as a main course and pairs well with simple sides like sautéed greens or roasted veggies.

Servings:

Serves 4 people

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

About 35 minutes

Perfect for a weeknight dinner or a laid-back weekend meal that feels a bit fancy—without the stress!

Tips and Variations

Want to switch things up or make this dish your own? Here are some easy tips and fun variations to try:

Tips:

Don’t overcook the cod! It should be just opaque and flake easily with a fork.
Use a mandoline to slice potatoes evenly—this helps them cook uniformly.
Simmer gently once you add the cream to avoid curdling.

Variations:

Swap the cod: Try haddock, halibut, or even salmon if cod isn’t available.
Add veggies: Stir in a handful of baby spinach or peas for extra color and nutrients.
Go dairy-free: Use coconut cream instead of heavy cream and olive oil instead of butter.
Add heat: A pinch of red pepper flakes gives a nice little kick.

Storage

Have leftovers? No problem! This dish stores surprisingly well and makes a delicious next-day lunch or dinner.

Storage Guidelines:

Refrigerator:
Store any leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Freezing:
Not recommended. Cream sauces can separate when frozen and reheated, and the fish may become mushy.

Frequently Asked Questions

1. Can I use frozen cod?

Yes! Just thaw it fully and pat it dry with paper towels before cooking to prevent excess moisture.

2. Can I make this dish ahead of time?

It’s best served fresh, but you can prep the potatoes and sauce ahead. Add the cod and reheat just before serving.

3. What kind of cream should I use?

Heavy cream works best for a rich, velvety sauce that won’t curdle.

4. Can I use dried rosemary instead of fresh?

Absolutely. Use half the amount, since dried herbs are more concentrated in flavor.

5. Is this gluten-free?

Yes! Just double-check your broth to make sure it doesn’t contain hidden gluten.

6. Can I make it spicy?

Sure! Add a pinch of red pepper flakes or a splash of hot sauce to the cream sauce.

7. What sides go well with this dish?

Try crusty bread, a green salad, sautéed spinach, or roasted asparagus.

Conclusion

This Cod & Potatoes in Rosemary Cream Sauce is the kind of recipe that feels fancy but is totally doable on a busy weeknight. It’s warm, cozy, and full of comforting flavors that will make everyone at the table happy. Plus, it’s versatile enough to dress up for date night or serve family-style on a casual Sunday.

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Cod & Potatoes in Rosemary Cream Sauce

Why You’ll Love This Recipe