Cod & Potatoes in Rosemary Cream Sauce is pure comfort on a plate—think flaky cod nestled alongside golden potatoes, all under a velvety blanket of fragrant rosemary cream. The result is a heavenly meal that feels both homey and sophisticated, perfect for a cozy family dinner or impressing friends on a special night. Every bite showcases the delicate balance of fresh cod, rustic potatoes, and that irresistibly creamy, herb-laced sauce. Trust me, once you try this recipe, you’ll want to add it to your regular rotation!

Cod & Potatoes in Rosemary Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cod & Potatoes in Rosemary Cream Sauce lies in its simplicity. Each ingredient has a key role, from the buttery cod to the aromatic rosemary, coming together for a dish that’s greater than the sum of its parts. Here’s what you’ll need and why:

Cod Fillets: Mild and flaky, cod is the perfect canvas for letting the creamy, herby sauce shine. Go for fresh or thawed fillets for best results.
Potatoes: Diced potatoes get crispy and golden, offering heartiness and the ideal base for soaking up all that luscious sauce.
Heavy Cream: The foundation for the silky rosemary sauce, heavy cream thickens beautifully and adds body to every forkful.
Butter: Adds richness and a subtle sweetness to the sauce, rounding out the flavors.
Fresh Rosemary: Chopped rosemary infuses every bite with woodsy, aromatic warmth—don’t skimp on this!
Garlic: Just a clove brings depth and a savory kick, making the sauce completely irresistible.
Olive Oil: Essential for getting those potatoes perfectly golden and lightly crisp.
Salt and Pepper: These seasonings elevate all the flavors—add to taste as you go to build a well-seasoned dish.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Step 1: Cook the Potatoes

Start by heating the olive oil in a large skillet over medium heat, then add your diced potatoes. Stir occasionally to ensure even browning—the goal here is a gorgeous golden exterior with a fluffy, tender inside. This step is not just about texture; those crispy bits are heroes for catching every drop of the rosemary cream sauce. After about 10–12 minutes when the potatoes are perfectly cooked, slide them onto a plate and keep them warm.

Step 2: Make the Rosemary Cream Sauce

In that same skillet (leave any tasty potato bits in there—flavor alert!), melt the butter. Add in the minced garlic and freshly chopped rosemary. Sauté the herbs and garlic for a minute or two, just until they bloom and your kitchen smells absolutely dreamy. Next, pour in the heavy cream, stirring to combine. Simmer the sauce gently for 3–5 minutes; you want it to thicken ever so slightly and take on the perfume of rosemary.

Step 3: Cook the Cod

Now it’s time for the cod to shine! Season the fillets liberally with salt and pepper, then nestle them into the bubbling cream sauce. The fillets should be partially submerged. Let them simmer gently for about 5–6 minutes, turning once if needed, until the fish turns opaque and flakes easily with a fork. Cooking them in the sauce not only keeps the cod ultra-moist, it allows every inch to soak up rosemary’s flavor.

Step 4: Serve

To finish, lay those golden potatoes on plates and top with the perfectly cooked cod fillets. Spoon the luscious rosemary cream sauce generously over everything. Be liberal—the sauce is the star! Finish with an extra sprinkle of chopped rosemary or cracked pepper for a picture-perfect plate of Cod & Potatoes in Rosemary Cream Sauce.

How to Serve Cod & Potatoes in Rosemary Cream Sauce

Garnishes

A finishing touch can make this dish feel restaurant-worthy. Try a shower of freshly chopped parsley or chives for color and a pop of freshness, or a light zest of lemon for extra brightness. Don’t forget a final grind of black pepper and a few rosemary leaves for visual appeal and a boost of flavor. With these easy touches, your Cod & Potatoes in Rosemary Cream Sauce will look as stunning as it tastes.

Side Dishes

Thanks to the hearty potatoes and rich sauce, this meal stands strong on its own. But, if you want to round out the table, consider some bright, simple sides. A crisp green salad with a tangy vinaigrette will cut the richness, while steamed green beans or sautéed spinach add a vivid, fresh contrast. Even a slice of crusty bread is welcome for sopping up any leftover cream sauce!

Creative Ways to Present

You don’t need to be a chef to make this dish look impressive. Plate the potatoes in a neat circle with the cod nestled right on top, then drizzle the sauce so it cascades down the sides. For a more rustic presentation, serve straight from the skillet at the table—let everyone help themselves. Or, if you’re hosting a dinner party, serve in shallow bowls and top each portion with a tiny rosemary sprig for that wow factor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cod & Potatoes in Rosemary Cream Sauce in an airtight container in the fridge for up to 2 days. The potatoes might soften a bit as they soak in the sauce, but the flavors will meld deliciously overnight, making for a tasty next-day lunch or dinner.

Freezing

While it’s best enjoyed fresh, you can freeze the cod and cream sauce together, though the potatoes may change texture when thawed. Place cooled portions in freezer-safe containers, and freeze for up to one month. When ready to eat, thaw overnight in the fridge to keep the fish tender and moist.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of cream or milk if the sauce seems thick. Avoid boiling, which can make the fish tough. You can also microwave on low in short bursts, stirring carefully to prevent hot spots—just keep in mind the potatoes will soften further as they reheat.

FAQs

Can I use a different type of fish instead of cod?

Absolutely! Any mild, flaky white fish like haddock or halibut pairs beautifully with the rosemary cream sauce and potatoes. Just adjust the cooking time if your fillets are thicker or thinner.

What’s the best kind of potato to use?

Yukon Gold or red potatoes work especially well here—they hold their shape and get nicely golden. Avoid russets, which can get too soft in the sauté pan.

Can I lighten up the sauce?

Certainly! Swap out some or all of the heavy cream for half-and-half, or even use a splash of milk and a teaspoon of cornstarch to thicken it up. The dish will be less rich, but still delicious.

Is dried rosemary okay if I don’t have fresh?

Yes, though the flavor will be more concentrated. Use about half as much dried rosemary and crush it between your fingers before adding to the pan, so it can release its oils in the cream sauce.

How do I know when the cod is done?

When cod is perfectly cooked, it turns opaque and flakes easily with a fork. Keep an eye on it—overcooked cod can become dry, so it’s worth checking after 5 minutes in the sauce.

Final Thoughts

Give yourself the treat of Cod & Potatoes in Rosemary Cream Sauce soon—it’s one of those dishes that delivers big on comfort and elegance without fuss. The flavors are rich yet welcoming, and the prep is simple enough for any night of the week. Invite some friends, pour a glass of wine, and savor every creamy, herby bite!