Cod and Potatoes in Rosemary Cream Sauce Recipe
Cod and Potatoes in Rosemary Cream Sauce is a hearty yet elegant dish that combines the mild, delicate flavors of cod with the creamy richness of rosemary-infused sauce. The roasted potatoes add texture and heartiness, while the rosemary lends an aromatic earthy depth to the dish. It’s a perfect dinner for a cozy evening or for impressing guests with a flavorful seafood entrée.
Step-by-Step Recipe Instructions
A. Preparing the Potatoes
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). This high heat will help get the potatoes crispy and golden on the outside while remaining tender on the inside.
- Prepare the Potatoes:
- Wash the baby potatoes thoroughly. If they are small, you can leave them whole; for larger ones, cut them into halves or quarters to ensure they cook evenly.
- Place the potatoes on a baking sheet and drizzle them with 1 tablespoon of olive oil. Toss to coat them evenly.
- Season the potatoes generously with salt and pepper. For added flavor, you can sprinkle a bit of garlic powder or fresh rosemary (if you’re a fan) over the potatoes.
- Roast the Potatoes:
- Spread the potatoes out in a single layer on the baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy on the outside and tender when pierced with a fork. Be sure to stir them once halfway through to ensure even cooking.
B. Cooking the Cod
- Prepare the Cod:
- While the potatoes are roasting, take the cod fillets out of the fridge and pat them dry with paper towels to remove excess moisture.
- Season the fillets generously with salt and freshly ground black pepper on both sides.
- Sear the Cod:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the cod fillets in the skillet. Don’t overcrowd the pan, so you may need to cook the fillets in batches if they don’t all fit.
- Sear the fillets for about 3-4 minutes on each side, or until the fish is golden brown and easily flakes with a fork. Once cooked, remove the cod from the skillet and set aside.
C. Making the Rosemary Cream Sauce
- Sauté the Aromatics:
- In the same skillet you used to cook the cod, melt 2 tablespoons of butter over medium heat.
- Add the chopped shallots and minced garlic. Sauté for 2-3 minutes until they become fragrant and soft, making sure the garlic doesn’t burn.
- Deglaze the Pan:
- Add the white wine to the skillet, scraping up any brown bits left from the cod. These bits contain a lot of flavors that will enhance the sauce. Let the wine simmer for 2-3 minutes to cook off the alcohol.
- Add the Broth and Rosemary:
- Pour in the chicken broth and add the chopped rosemary. Stir to combine.
- Let the sauce simmer for about 3-4 minutes, allowing it to reduce slightly.
- Incorporate the Cream:
- Reduce the heat to low and slowly stir in the heavy cream. Stir continuously to avoid any curdling.
- Add the lemon zest and let the sauce simmer for another 5 minutes, until it thickens to a creamy consistency.
D. Assembling the Dish
- Combine Cod and Potatoes:
- Once the rosemary cream sauce has thickened, gently add the cooked cod fillets back into the skillet, spooning the sauce over the fish to coat it.
- Let the fish simmer in the sauce for 2-3 minutes, ensuring it is heated through.
- Serve:
- To serve, arrange the roasted potatoes on each plate. Place the cod fillet on top, then generously spoon the rosemary cream sauce over the fish and potatoes.
- Garnish:
- Finish with a sprinkle of fresh rosemary or parsley for a burst of color and added flavor.
Cooking Tips and Techniques
- Don’t Overcook the Cod: Cod is delicate and cooks quickly. Be sure to monitor the cooking time carefully. Overcooking can lead to dry, rubbery fish.
- Properly Season the Potatoes: Don’t skip on seasoning the potatoes before roasting, as this step adds essential flavor to the dish.
- Balance the Sauce: The creamy rosemary sauce can be rich, so balancing it with lemon zest or a splash of white wine helps to cut through the creaminess and add freshness.
- Use a Non-Stick Skillet: A non-stick skillet is ideal for cooking cod as it helps prevent the delicate fish from sticking to the pan.
Substitutions and Variations
Substitutions
- Potatoes: You can substitute the baby potatoes with other types of potatoes such as russet or red potatoes. Just be sure to cut them into similar sizes for even roasting.
- Cod: If cod isn’t available, you can substitute with other mild white fish like halibut, haddock, or tilapia.
- Cream: You can use half-and-half for a lighter sauce, or even coconut milk for a dairy-free version.
- Herbs: If you don’t have fresh rosemary, try thyme or tarragon for a different herbaceous flavor.
Variations
- Add Vegetables: Try adding sautéed spinach, green beans, or peas to the dish for extra nutrition and color.
- Make It Spicy: Add a pinch of red pepper flakes or fresh chopped chili peppers to the rosemary cream sauce for a little heat.
- Pesto Variation: Swap out the rosemary for basil and add some pesto to the cream sauce for an Italian twist.
Healthier Versions of the Recipe
- Low-Fat: Use skim milk instead of heavy cream and swap butter for olive oil to lower the fat content.
- Gluten-Free: This recipe is naturally gluten-free, but always check the labels on your chicken broth and any other packaged ingredients to ensure there are no hidden gluten sources.
- Dairy-Free: Use coconut milk and dairy-free butter for a completely dairy-free version of this dish.
Pairing Suggestions
- Wine Pairings: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs wonderfully with the light and creamy flavors of cod and potatoes. A light Chardonnay is also a great option.
- Side Dishes: A fresh green salad with a lemon vinaigrette complements the richness of the dish. Additionally, steamed vegetables such as broccoli, green beans, or asparagus work well as light sides.
Frequently Asked Questions (FAQs)
Can I make this recipe ahead of time? Yes, you can prepare the components separately and store them in the fridge. The potatoes can be roasted earlier in the day, and the sauce can be made and refrigerated for up to a day. Reheat everything before combining.
How can I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a bit of broth or cream to loosen the sauce if necessary.
Conclusion
Cod and Potatoes in Rosemary Cream Sauce is a flavorful, comforting dish that combines the delicate taste of cod with a rich, creamy rosemary-infused sauce. Whether you’re looking for a quick weeknight dinner or a meal to impress guests, this recipe delivers on both taste and presentation. With simple ingredients and clear instructions, it’s a dish anyone can master and enjoy.
Cod and Potatoes in Rosemary Cream Sauce Recipe

Cod and Potatoes in Rosemary Cream Sauce is a hearty yet elegant dish that combines the mild, delicate flavors of cod with the creamy richness of rosemary-infused sauce. The roasted potatoes add texture and heartiness, while the rosemary lends an aromatic earthy depth to the dish. It’s a perfect dinner for a cozy evening or for impressing guests with a flavorful seafood entrée.
Ingredients
- 4 cod fillets (about 6 oz each), skinless and boneless
- 1 lb baby potatoes, halved or quartered
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp Dijon mustard (optional, for a bit of tang)
- Salt and pepper, to taste
- 1 tbsp butter
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
Roast the potatoes in the preheated oven for about 20-25 minutes, or until golden and tender, tossing halfway through. - Cook the Cod:
While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Season the cod fillets with salt, pepper, and a sprinkle of rosemary.
Add the cod to the skillet and cook for about 3-4 minutes on each side, or until golden and cooked through. Remove from the skillet and set aside. - Make the Rosemary Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.
Add the chicken broth and bring to a simmer, allowing it to reduce for about 3-4 minutes.
Stir in the heavy cream, Dijon mustard (if using), and rosemary. Cook for another 3-5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. - Combine and Serve:
Once the sauce has thickened, gently return the cod fillets to the skillet, spooning some of the sauce over the fish.
Add the roasted potatoes to the skillet, nestling them into the sauce.
Simmer everything together for 2-3 minutes to allow the flavors to meld. - Garnish:
Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream, but the sauce will be less rich.
- You can also add some vegetables like spinach or peas to the skillet for added flavor and nutrition.
- If you don't have baby potatoes, any small potatoes will work. Just make sure to cut them into similar-sized pieces so they cook evenly.
- For extra flavor, try adding a splash of white wine to the sauce after cooking the onions and garlic.