If you’re seeking a comforting, restaurant-quality meal you can easily whip up at home, Cod and Potatoes in Rosemary Cream Sauce is your answer. This dish fuses the flaky tenderness of cod with buttery potatoes, all bathed in a luxurious rosemary-infused cream sauce. Whether you’re entertaining guests or just need a weeknight dinner that tastes gourmet, this flavorful one-pan wonder brings both elegance and ease to your table.
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Why You’ll Love This Recipe
You’ll fall head over heels for cod and potatoes in rosemary cream sauce because it hits all the right notes—flaky, succulent cod fillets, creamy Yukon gold potatoes, and the floral, earthy undertone of fresh rosemary. The sauce brings the entire dish together with its smooth, velvety texture, thanks to a well-balanced mix of cream, garlic, and white wine. It’s not just another fish recipe—this is your ultimate comfort meal that’s deceptively simple but incredibly refined.
Unlike traditional baked or fried fish recipes, this version highlights cod’s gentle flavor and marries it with the natural richness of dairy and herbs. The potatoes soak up the sauce, becoming mini flavor bombs in every bite. It’s a comforting, wholesome dish that fits just as well on a weeknight menu as it does at a dinner party.
Try pairing this with our fresh and herbaceous Lemon-Herb Quinoa with Chickpeas for a light and balanced side.
Ingredients for Cod and Potatoes in Rosemary Cream Sauce
Let’s talk ingredients—the quality and balance here matter, so here’s what you’ll need:
- Cod Fillets: Choose fresh or thawed wild-caught cod. It’s mild, meaty, and flakes beautifully.
- Yukon Gold Potatoes: These buttery, creamy potatoes hold their shape and soak up sauce without getting mushy.
- Fresh Rosemary: Earthy, pine-like, and aromatic, rosemary anchors the dish with herbaceous warmth.
- Heavy Cream: The base of your sauce—rich, thick, and indulgent.
- Garlic: Minced or grated for deep, savory depth.
- Shallots or Onions: Adds subtle sweetness and aromatic richness.
- White Wine: A splash to deglaze the pan and add brightness.
- Olive Oil & Butter: A 50/50 mix creates a flavorful base for sautéing.
- Salt & Pepper: Essential for seasoning every layer.
- Lemon Zest or Juice (Optional): To cut through the richness if desired.
Love flavor-packed filling dishes? Try our Spinach-Garlic-Mozzarella Stuffed Meatballs, which also uses garlic to layer deep, savory flavors.
How to Make Cod and Potatoes in Rosemary Cream Sauce
Follow this step-by-step guide to get that dreamy, creamy, herb-laced dinner on your plate:
1. Parboil the Potatoes
Slice your Yukon golds into thick rounds and parboil them in salted water for 6–8 minutes—just until fork-tender. Drain and set aside.
2. Sear the Cod
Pat your cod fillets dry and season with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear cod for 2–3 minutes per side until golden. Set aside.
3. Sauté the Aromatics
In the same skillet, reduce heat to medium. Add minced garlic, chopped shallots, and rosemary. Sauté until fragrant and translucent—around 2 minutes.
4. Deglaze and Simmer
Deglaze the pan with white wine. Scrape up the brown bits and reduce the wine by half.
5. Add Cream & Potatoes
Pour in the heavy cream. Nestle in the potatoes and simmer for 5–7 minutes until they begin absorbing the sauce.
6. Return the Cod
Gently return the cod to the skillet. Spoon sauce over the top and simmer uncovered for another 3–5 minutes until everything is heated through and infused.
7. Finish and Serve
Finish with a sprinkle of lemon zest, freshly cracked pepper, and maybe even a dusting of parmesan. Serve immediately.
If you’re a fan of oven-based recipes, our Oven-Roasted Garlic Cabbage Steaks share the same savory essence.
Tips for Making the Recipe
To get the most out of your cod and potatoes in rosemary cream sauce, here are some essential tips:
- Dry the Cod Thoroughly: Excess moisture prevents a good sear. Use paper towels to pat it down.
- Low and Slow Cream: Don’t let your cream boil or it may split. Keep the temperature moderate for a smooth, silky sauce.
- Use Fresh Herbs: Dried rosemary can be harsh. Fresh sprigs offer a cleaner, brighter flavor.
- Deglazing is Key: Those browned bits at the bottom of the pan carry tons of flavor. Don’t skip this step.
- Layer Your Seasoning: Season each step—potatoes, cod, sauce. This builds depth and avoids a flat dish.
For another creamy comfort dish, check out our cozy Mediterranean Salmon recipe.
How to Serve Cod and Potatoes in Rosemary Cream Sauce
This dish is an entrée that doesn’t need much else, but a few thoughtful additions can turn it into an unforgettable meal. Serve it over a bed of wilted spinach, alongside steamed green beans, or with a bright salad featuring citrus and arugula. A crusty artisan bread on the side helps mop up every drop of that rosemary cream.
Beverage-wise, a crisp Sauvignon Blanc or a chilled cucumber lemonade pairs beautifully. The acidity balances the richness and keeps things refreshing.
Pair it with our refreshing Cucumber Lemonade for the perfect finish.
Make Ahead and Storage
You can absolutely prepare this dish ahead. Parboil the potatoes and sear the cod earlier in the day, then finish cooking and assemble just before serving. The rosemary cream sauce can be made and refrigerated separately—just reheat it gently on the stove.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat slowly over low heat to preserve the sauce’s texture. Avoid microwaving if possible, as it can make the cod rubbery.
Our Spinach-Garlic-Mozzarella Stuffed Meatballs also store and reheat beautifully if you’re planning meals ahead.
Frequently Asked Questions
Do rosemary and cod go together?
Absolutely. Rosemary’s woodsy aroma perfectly complements the clean, delicate flavor of cod.
What sauce goes with cod and potatoes?
Cream-based sauces, especially those infused with garlic and herbs like rosemary, enhance cod and potatoes tremendously.
How to make rosemary sauce?
Sauté rosemary with garlic and shallots in butter, deglaze with wine, then add cream and reduce until thickened.
How to make cream sauce for cod?
Start with butter and garlic, add a splash of wine, then stir in heavy cream. Season with herbs, salt, and pepper. Simmer gently.
Does rosemary taste good on fish?
Yes, especially on white fish like cod. Its herbal quality brings out the freshness of the fish.
What seasonings go best with cod?
Lemon, garlic, parsley, dill, paprika, and of course, rosemary work wonderfully.
This cod and potatoes in rosemary cream sauce recipe is your answer to sophisticated yet simple dinners that leave an impression. Rich, herby, and deeply satisfying, it’s destined to become a repeat favorite in your kitchen.
Bold the primary keyword: Cod and Potatoes in Rosemary Cream Sauce brings restaurant-worthy finesse to your dinner table—without the complexity. Try it today and turn a simple weeknight into a culinary celebration.
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Cod and Potatoes in Rosemary Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Deliciously tender cod and buttery potatoes smothered in a rosemary cream sauce—an easy yet elegant meal ready in 45 minutes.
Ingredients
- 4 cod fillets
- 4 Yukon Gold potatoes, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1 cup heavy cream
- 1/2 cup white wine
- 2 tsp fresh rosemary
- Salt and pepper
- Lemon zest (optional)
Instructions
- Parboil sliced potatoes for 6–8 minutes and drain.
- Sear cod in oil and butter until golden; set aside.
- Sauté garlic, shallots, and rosemary. Deglaze with wine.
- Stir in cream and potatoes. Simmer until thick.
- Return cod to pan. Simmer and finish with lemon zest.
Notes
Use fresh rosemary for the best flavor. Avoid boiling the cream to maintain a silky texture.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American
Keywords: cod and potatoes in rosemary cream sauce, creamy cod recipe, herb sauce for fish