Introduction
Imagine a shallow skillet steaming gently as the buttery aroma of rosemary and garlic unfurls through your kitchen. Tender flakes of cod, glossy with a velvety cream sauce, rest against islands of fork-tender new potatoes — each bite a contrast of silky sauce, flaky fish, and a light, comforting starchy bite. The rosemary gives a pine-like brightness while a squeeze of lemon cuts through the richness, leaving the palate satisfied but eager for the next forkful. This Cod & Potatoes in Rosemary Cream Sauce is the kind of dish that feels like a warm hug: nostalgic, refined, and utterly comforting.
This recipe is perfect for a weeknight dinner when you want something impressive with minimal fuss; it also works beautifully for weekend gatherings, small dinner parties, or a low-key holiday meal. It’s adaptable — scale it up for guests or keep it simple for two — and it delivers a cozy, restaurant-worthy plate without the stress.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 4 generous portions
- Difficulty Level: Easy–Intermediate (basic pan-sautéing and stove-top simmering)
Nutrition Highlights
Estimated nutrition per serving (serves 4). Values are approximate and calculated using standard ingredient profiles from USDA FoodData Central and reviewed against dietary guidance from the USDA and Mayo Clinic.
- Calories: ~495 kcal
- Protein: ~34 g
- Carbohydrates: ~23 g
- Fat: ~30 g
- Saturated Fat: ~15 g
- Fiber: ~2.5 g
- Sodium: variable (depends on added salt; estimate ~400–600 mg)
- Cholesterol: ~120 mg
Notes: These values are estimates based on 6 oz (170 g) cod fillet per serving, ~113 g potatoes per serving, and heavy cream/butter quantities listed below. For precise tracking, enter your exact brands and quantities into a nutrition calculator or consult USDA FoodData Central.
Flavor & Texture Highlights
- Aroma and taste: Fresh rosemary and garlic intermingle with the sweet, clean flavor of cod. The cream sauce brings richness and a mellow vegetal sweetness from the potatoes. A hint of lemon brightens the whole dish.
- Texture: Flaky fish juxtaposed with creamy sauce and tender bite-sized potatoes provides satisfying contrast. The sauce clings to the fish and potatoes for every mouthful.
- Why you’ll love it: It tastes indulgent without being fussy; the combination of lean white fish and starchy potatoes keeps the dish balanced. It’s both comfort food and elegantly simple — ideal when you want something homey but tasteful.
Preparation Guide
Ingredients
- 4 cod fillets (about 6 oz / 170 g each), skinless and pin-boned
- 1 lb (450 g) baby/new potatoes, halved or quartered to bite-size
- 1 cup (240 ml) heavy cream
- 1 small yellow onion, finely chopped (about ¾ cup)
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
- Zest and juice of ½ lemon
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat, chopped parsley for garnish
Optional ingredients & substitutions
- For a lighter sauce: use half-and-half or ¾ cup milk + ¼ cup Greek yogurt (stirred in off heat). Note: thinner sauce.
- For gluten-free: recipe is naturally gluten-free; double-check any stock or added ingredients.
- For dairy-free: substitute heavy cream with full-fat coconut milk (will change flavor) and use olive oil instead of butter.
- Fish swap: haddock, halibut, or pollock can be used; adjust cooking time for thickness.
Step-by-step instructions
- Prep the potatoes: Place potatoes in a medium pot, cover with cold salted water, bring to a boil, and simmer until just tender (10–12 minutes). Drain and set aside.
- Season the cod: Pat fish dry with paper towels; season both sides with salt and pepper and a little lemon zest.
- Sear the fish: In a large skillet over medium-high heat, add 1 tbsp olive oil. When hot, add cod fillets and sear 2–3 minutes per side until golden and the fish easily releases from the pan. Remove to a plate (fish will finish cooking in sauce).
- Build the sauce: Reduce heat to medium. Add remaining 1 tbsp olive oil and butter. Sauté the onion until translucent, 4–5 minutes. Add garlic and rosemary; cook 30 seconds until fragrant.
- Add cream and potatoes: Pour in the heavy cream and bring to a gentle simmer. Add the par-cooked potatoes and simmer for 4–6 minutes until the sauce slightly thickens and potatoes finish cooking. Stir occasionally.
- Return fish to pan: Nestle the cod into the sauce and spoon sauce over the fillets. Simmer gently for 2–4 more minutes, or until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Finish: Stir in lemon juice, adjust seasoning with salt and pepper, and sprinkle with chopped parsley if using. Serve immediately.
Practical tips
- Don’t overcrowd the pan when searing the fish — do it in batches if needed.
- Pat fish dry to ensure a good sear.
- If sauce gets too thick, thin with a splash of water, fish stock, or milk.
- Check doneness by flaking: fish should be opaque and flake apart easily. Internal temp target: 145°F (63°C) per USDA guidelines.
Best Pairings
- Simple sides: a crisp green salad with lemon vinaigrette, sautéed green beans, or roasted asparagus.
- Starch alternatives: serve with buttered egg noodles or crusty bread to mop up the sauce.
- Drinks: a bright, unoaked white wine such as Sauvignon Blanc or Vermentino complements the dish; for non-alcoholic, sparkling water with lemon or a light iced tea.
- For a cozy meal: pair with a mug of herbal tea after the meal for a calming finish.
- Presentation tip: spoon extra sauce over the fish and potatoes, garnish with a sprig of rosemary and lemon zest for visual contrast.
Storing Leftovers
- Room temperature: Do not leave cooked fish or dairy-based sauces at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat or in a 325°F (160°C) oven until steaming. Add a splash of water or milk to loosen the sauce if it has thickened.
- Freezer: You can freeze the dish, but texture may change (potatoes can become grainy, cream may separate). If freezing, store in airtight freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat slowly.
- Food safety note: Reheat leftovers to at least 165°F (74°C) before serving.
Chef’s Advice
- Best fish choice: Fresh wild-caught cod or sustainable farmed cod — look for firm, glossy fillets with a mild smell. If unavailable, haddock or pollock are excellent substitutes.
- Rosemary use: Use fresh rosemary for the brightest aroma; chop finely to avoid woody bits. Add a small sprig during simmering, then remove if you prefer less textural rosemary.
- Sauce texture: To prevent separation, simmer cream gently and avoid rapid boiling. If sauce breaks, whisk in a small amount of cold butter off heat to emulsify.
- Potato texture: Start potatoes in cold water so they cook evenly; don’t overcook before adding to the sauce — they should be tender but hold their shape.
- Doneness cues: Fish should flake easily and be opaque through. Overcooked cod becomes dry — remove from heat as soon as it’s done.
Creative Twists
- Lemon-Caper Brightness: Add 1–2 tbsp capers and extra lemon zest to the sauce for briny contrast.
- Smoky Paprika & Tomato: Stir in 1/3 cup diced canned tomatoes and 1 tsp smoked paprika for a slightly tangy, smoky variation.
- Vegan-Friendly: Replace cod with thick slices of roasted king oyster mushrooms or pan-fried firm tofu; use cashew cream (soaked cashews blended with water) instead of heavy cream. Serve with roasted potatoes.
- Herby White Wine Sauce: Deglaze the pan with ½ cup dry white wine before adding cream for deeper flavor; reduce by half first.
- Spicy Mediterranean: Add chopped sun-dried tomatoes, kalamata olives, and a pinch of red pepper flakes for Mediterranean flair.
Recipe Q&A
Q: Can I make this ahead?
A: You can cook components (boil potatoes, sear fish separately) ahead and combine just before serving, but for best texture serve within a few hours of finishing. Avoid keeping finished fish for long before reheating.
Q: How can I make the sauce lighter?
A: Substitute half the heavy cream with low-fat milk and stir in a few tablespoons of plain Greek yogurt off heat for creaminess; the sauce will be lighter but less rich.
Q: My sauce separated — how to fix it?
A: Remove from heat and whisk in a tablespoon of cold butter or a little cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) over low heat to re-emulsify.
Q: Can I use frozen fish?
A: Yes — thaw thoroughly in the refrigerator overnight and pat dry before cooking. Frozen fish releases more water, so patting dry is crucial for a good sear.
Q: Is this dish healthy?
A: It provides lean protein (cod) and nutrient-dense potatoes; though cream increases saturated fat, portion control and pairing with vegetables balance the meal. For lower saturated fat, use lighter dairy alternatives (per guidance from Mayo Clinic and USDA).
Conclusion
This Cod & Potatoes in Rosemary Cream Sauce delivers cozy, elegant comfort food that’s approachable enough for a weeknight and special enough for guests. Give it a try, customize it with one of the creative twists, and tell us how your pan turned out — share photos and tips with our community.
For more inspiration and variations on cod with rosemary cream sauces, see this detailed version from Modern Proper’s Cod & Potatoes in Rosemary Cream Sauce, and another helpful take at Charlotte Fashion Plate’s Cod with Rosemary Cream Sauce.
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Cod & Potatoes in Rosemary Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This comforting dish features tender cod fillets and new potatoes in a rich rosemary cream sauce, perfect for a cozy weeknight dinner or special gatherings.
Ingredients
- 4 cod fillets (about 6 oz / 170 g each), skinless and pin-boned
- 1 lb (450 g) baby/new potatoes, halved or quartered to bite-size
- 1 cup (240 ml) heavy cream
- 1 small yellow onion, finely chopped (about ¾ cup)
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
- Zest and juice of ½ lemon
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat, chopped parsley for garnish
Instructions
- Place potatoes in a medium pot, cover with cold salted water, bring to a boil, and simmer until just tender (10–12 minutes). Drain and set aside.
- Pat fish dry with paper towels; season both sides with salt and pepper and a little lemon zest.
- In a large skillet over medium-high heat, add 1 tbsp olive oil. When hot, add cod fillets and sear 2–3 minutes per side until golden and the fish easily releases from the pan. Remove to a plate (fish will finish cooking in sauce).
- Reduce heat to medium. Add remaining 1 tbsp olive oil and butter. Sauté the onion until translucent, 4–5 minutes. Add garlic and rosemary; cook 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Add the par-cooked potatoes and simmer for 4–6 minutes until the sauce slightly thickens and potatoes finish cooking. Stir occasionally.
- Nestle the cod into the sauce and spoon sauce over the fillets. Simmer gently for 2–4 more minutes, or until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Stir in lemon juice, adjust seasoning with salt and pepper, and sprinkle with chopped parsley if using. Serve immediately.
Notes
These values are estimates based on 6 oz (170 g) cod fillet per serving, ~113 g potatoes per serving, and heavy cream/butter quantities. Adjust preparation times based on exact quantities and preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2.5g
- Protein: 34g
- Cholesterol: 120mg
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