Ready to bring something truly special to your table? Cod & Potatoes in Rosemary Cream Sauce is everything you want in comfort food: tender fish, buttery potatoes, and an aromatic, creamy sauce that feels both elegant and utterly cozy. This dish is perfect for both weeknight dinners and fuss-free entertaining, with flavors that are as much at home on a Sunday family table as they are at a fancy gathering. If you love recipes that taste like they took hours but actually come together in less than an hour, you’re going to adore this creamy cod skillet!

Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about Cod & Potatoes in Rosemary Cream Sauce is how it transforms a handful of humble ingredients into something truly show-stopping. Each component is selected to enhance the dish’s taste and texture, and while nothing is complicated, every ingredient makes a noticeable difference!

Cod Fillets (1 1/2 lbs): Choose fresh, chunky fillets for the best flaky texture and clean, mild flavor.
Baby Potatoes (1 lb, halved): These cook quickly and their creamy centers absorb the sauce beautifully—you can swap for Yukon gold or fingerlings if you like.
Olive Oil (1 tbsp): Adds a rich foundation flavor and helps the butter resist browning too quickly.
Unsalted Butter (2 tbsp): Gives the sauce its signature richness and a touch of silkiness.
Onion (1 small, finely diced): Brings sweetness and aromatic depth to the sauce.
Garlic (3 cloves, minced): Essential for that irresistible savory kick—don’t skip it!
Heavy Cream (1 cup): Creates the lush, spoon-coating base of the rosemary cream sauce.
Chicken Broth (1/2 cup): Lightens the sauce and gives it a savory backbone.
Fresh Rosemary (1 tsp, finely chopped): Earthy, piney, and absolutely magical here; dried rosemary works in half the amount if needed.
Salt (1/2 tsp): Enhances all the flavors—add more to taste if desired.
Black Pepper (1/4 tsp): Balances out the creaminess with a subtle bit of warmth.
Parmesan Cheese (1/4 cup, grated): Melts into the sauce, adding depth and a touch of umami.
Lemon Juice (1 tbsp): The pop of acidity brightens everything and keeps the flavors vibrant.
Fresh Parsley (for garnish, optional): Adds freshness and a burst of color right before serving.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Step 1: Cook the Potatoes

Start by boiling the halved baby potatoes in a pot of well-salted water. You want them just fork-tender—usually 10 to 12 minutes is perfect. Don’t overcook, or they’ll fall apart in the sauce later! When ready, drain them and set aside while you build the cream sauce.

Step 2: Sauté the Onion and Garlic

In your favorite large skillet, warm the olive oil and butter together over medium heat. As soon as the butter melts and starts to foam, add the diced onion. Sauté it for 3 to 4 minutes, stirring until soft and fragrant, before tossing in the minced garlic. Stir for just 30 seconds—enough to mellow the sharpness and unlock that garlicky aroma.

Step 3: Create the Rosemary Cream Sauce

Pour in the chicken broth first, then the heavy cream, stirring to blend. This is where the transformation begins! Add the finely chopped rosemary, salt, pepper, and Parmesan. Let the sauce gently simmer for 3 to 4 minutes. It will thicken just enough to cling to the cod and potatoes and will be flecked with those beautiful rosemary leaves.

Step 4: Add Potatoes and Nestle in Cod

Now, gently add the cooked potatoes back to the skillet, folding them into the sauce to coat without breaking them up. Nestle the big chunks of cod right into the creamy, herby mixture. Spoon some sauce over the top of the fish to help them cook evenly and soak up flavor.

Step 5: Simmer & Finish

Cover the skillet and turn the heat down to low. Let everything cook together for 6 to 8 minutes, or until the cod is opaque and flakes apart when touched with a fork but not falling to pieces. Finish with a squeeze of fresh lemon juice, which brightens the flavor and keeps the dish feeling light, then scatter over chopped parsley if using.

How to Serve Cod & Potatoes in Rosemary Cream Sauce

Garnishes

A final flourish of fresh parsley and a wedge of lemon take Cod & Potatoes in Rosemary Cream Sauce from delicious to downright irresistible. If you love some extra zing, consider adding a few grinds of black pepper or a sprinkle of extra Parmesan right before serving!

Side Dishes

This creamy cod skillet pairs beautifully with freshly steamed green beans, simply roasted asparagus, or a crisp green salad tossed in a bright vinaigrette. Warm, crusty bread is ideal for soaking up every drop of that rosemary cream sauce—trust me, you won’t want to leave any behind.

Creative Ways to Present

For a stunning presentation, serve each portion of Cod & Potatoes in Rosemary Cream Sauce in shallow bowls, spooning extra sauce over the top and tucking in lemon wedges on the side. If you’re entertaining, bring the skillet right to the table for a dramatic, family-style moment—let everyone help themselves and watch the compliments roll in!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, transfer them into an airtight container and refrigerate promptly. Cod & Potatoes in Rosemary Cream Sauce keeps well in the fridge for up to 2 days. The flavors actually meld and deepen overnight, making lunch the next day a real treat!

Freezing

While this dish is at its creamy best when freshly made, you can freeze portions if needed. Place cooled leftovers into a freezer-safe container and freeze for up to 1 month. Keep in mind that the cream sauce may separate a bit when thawing, but a gentle stir over low heat will help bring it back together.

Reheating

For the best results, reheat your Cod & Potatoes in Rosemary Cream Sauce slowly on the stovetop over low heat, stirring gently to avoid breaking up the cod. Add a splash of broth or cream to loosen the sauce if it’s thickened too much. Avoid microwaving the fish for too long—short 30-second bursts work best.

FAQs

Can I use frozen cod fillets?

Absolutely! Just make sure your cod is fully thawed and patted dry before adding it to the pan. This ensures the fish cooks evenly and the sauce doesn’t get watery.

How can I make this dish dairy-free?

You can use a plant-based butter substitute, dairy-free cream, and skip the Parmesan or replace it with a vegan alternative. The sauce will still be creamy and fragrant with rosemary, though the flavor and texture will be a bit different.

Does this recipe work with other types of fish?

Yes, it’s fantastic with other firm white fish like haddock, pollock, or even halibut. Just be sure to adjust cooking times if your fish pieces are thinner or thicker than cod.

What’s the best way to avoid overcooking the cod?

Keep your heat low once the fish is in, and check it with a fork after about 6 minutes. When it easily flakes but is still glossy and moist in the center, it’s done! Overcooking can make cod dry, so watch it closely during the final few minutes.

Can I add extra vegetables?

Definitely! Baby spinach, peas, or thinly-sliced leeks can be stirred into the sauce before adding the fish, making this Rosemary Cream Sauce even more of a complete one-pan meal.

Final Thoughts

If you’ve been craving a meal that tastes like pure comfort but looks like it came from a bistro, Cod & Potatoes in Rosemary Cream Sauce is the dish to try. Whether for a special dinner or a night when you just want something extra cozy, this recipe truly delivers. Gather your ingredients and get cooking—you’re going to fall in love with every creamy, herby bite!

Cod & Potatoes in Rosemary Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 5 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a delightful dinner with this creamy and flavorful Cod & Potatoes in Rosemary Cream Sauce. Tender cod fillets and baby potatoes are coated in a rich rosemary-infused cream sauce, creating a satisfying dish that is perfect for any occasion.

Ingredients

Scale

Cod & Potatoes:

1 1/2 lbs cod fillets, cut into large chunks
1 lb baby potatoes, halved

Sauce:

1 tbsp olive oil
2 tbsp unsalted butter
1 small onion, finely diced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese
1 tbsp lemon juice
Fresh parsley for garnish (optional)

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Instructions

Boil Potatoes: Boil halved baby potatoes in salted water until fork tender. Drain and set aside.
Prepare Sauce: In a skillet, sauté onion in olive oil and butter. Add garlic, chicken broth, heavy cream, rosemary, salt, pepper, and Parmesan. Simmer until slightly thickened.
Combine Ingredients: Add cooked potatoes to the sauce. Nestle cod pieces in the skillet, spoon sauce over the top.
Cook Cod: Cover and cook on low heat until cod is opaque and flakes easily with a fork.
Finish and Serve: Squeeze lemon juice over the dish, garnish with parsley, and serve hot.