If you’re craving a comforting, yet elegant meal that feels like a warm hug on a plate, the Cod & Potatoes in Rosemary Cream Sauce Recipe is exactly what you need. This dish brings together tender cod fillets and perfectly cooked baby potatoes, all enveloped in a luscious rosemary-infused cream sauce. It’s an effortlessly impressive meal that combines fresh, wholesome ingredients to deliver rich flavors and satisfying textures, making it a favorite for family dinners or intimate gatherings.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Cod & Potatoes in Rosemary Cream Sauce Recipe. Each element plays a crucial role: the fresh cod provides delicate, flaky fish, the baby potatoes add hearty texture, and the herbs and cream create a sauce that ties everything together beautifully.
- Cod fillets (4, about 6 oz each): Choose fresh or thawed fillets for the best flaky, mild fish flavor.
- Baby potatoes (1 lb, halved): Their creamy interior and tender bite pair wonderfully with the cod.
- Olive oil (2 tablespoons): Adds a fragrant richness and helps with searing.
- Unsalted butter (2 tablespoons): Creates the base for the luscious cream sauce.
- Garlic (2 cloves, minced): Brings a warm, aromatic punch that complements the fish perfectly.
- Heavy cream (1 cup): Makes the sauce velvety and indulgent.
- Chicken or vegetable broth (1/2 cup): Adds depth and balances the creaminess.
- Fresh rosemary (1 teaspoon, chopped): Offers a fragrant, piney flavor that lifts the entire dish.
- Dried thyme (1/2 teaspoon): Adds subtle earthiness to the sauce.
- Salt and black pepper (to taste): Essential for seasoning both the fish and sauce.
- Lemon wedges and fresh parsley (optional): Perfect for garnish and a bright citrusy finish.
How to Make Cod & Potatoes in Rosemary Cream Sauce Recipe
Step 1: Cook the Potatoes
Start by boiling a pot of salted water and cooking your halved baby potatoes for 10 to 12 minutes until they are fork tender. This ensures they stay firm yet melt-in-your-mouth soft, balancing perfectly with the flaky cod. Once done, drain and set aside to keep warm.
Step 2: Prepare and Sear the Cod
While the potatoes are cooking, pat your cod fillets dry and season both sides with salt and pepper. Heating olive oil in a large skillet over medium heat, sear the cod for 2 to 3 minutes on each side. You’re aiming for a golden crust without cooking the fish completely through at this point—this step locks in moisture and texture. Set the fillets aside gently so they don’t break apart.
Step 3: Build the Rosemary Cream Sauce
In the same skillet, melt your butter and sauté the minced garlic for about 30 seconds, just until fragrant. Stir in fresh rosemary and dried thyme to infuse the butter with herbal goodness. Pour in the broth and let it simmer for a couple of minutes, then add the heavy cream. Keep it at a gentle simmer for 4 to 5 minutes until the sauce slightly thickens, becoming rich and velvety.
Step 4: Combine and Simmer Gently
Add the cooked baby potatoes back into the skillet and nestle your cod fillets on top. Cover the pan with a lid and let everything simmer together on low heat for 5 to 7 minutes. This allows the cod to finish cooking gently and absorb the aromatic cream sauce flavors fully. Check seasoning at the end, adjusting salt and pepper to suit your taste.
How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe
Garnishes
The final touch is what really makes this Cod & Potatoes in Rosemary Cream Sauce Recipe shine. A sprinkle of fresh parsley adds a vibrant pop of green and fresh herbal brightness, while lemon wedges bring a zesty contrast to the creamy sauce. These simple garnishes elevate the dish visually and flavor-wise, brightening the rich creaminess beautifully.
Side Dishes
This dish pairs wonderfully with light, fresh sides that won’t compete with the richness of the sauce. Consider serving steamed green beans, sautéed spinach, or a crisp mixed salad to balance textures and flavors. If you prefer heartier options, crusty bread is the perfect vehicle for soaking up every last drop of that divine rosemary cream sauce.
Creative Ways to Present
For a stunning presentation, arrange the potatoes as a base and layer the cod fillets atop, drizzling the sauce over everything. You can also plate the fish and potatoes side by side, using a spoon to artistically add the sauce. A small bowl of lemon wedges on the side invites guests to personalize their tanginess, adding a fun interactive element to your meal.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Cod & Potatoes in Rosemary Cream Sauce Recipe should be stored in an airtight container in the refrigerator. The dish will keep well for up to 2 days. Because the cream sauce can thicken after chilling, you might want to loosen it a bit with a splash of broth or cream when serving leftovers.
Freezing
While freezing cream-based dishes can sometimes affect texture, this recipe freezes fairly well. Store portions in freezer-safe containers, but expect the sauce to separate slightly upon thawing. Gently reheat and whisk the sauce to bring it back together, and consume within 1 month for the best flavor.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a little broth or cream to restore the sauce’s silky texture. Avoid high heat, which can toughen the cod or cause the cream to curdle. Alternatively, microwave in short bursts, stirring well in between to evenly warm your delicious meal.
FAQs
Can I use frozen cod fillets for this recipe?
Yes! Just make sure to thaw them completely and pat dry before cooking to ensure a nice sear and prevent excess moisture from diluting the sauce.
Is there a lighter alternative to heavy cream?
Absolutely. You can substitute half-and-half or light cream for a lower-fat option, but be aware that the sauce will be a bit less rich and may not thicken as much.
Can I substitute the potatoes with another vegetable?
Yes, roasted cauliflower or steamed asparagus can be delicious alternatives if you want a lower-carb dish or a different texture. Just adjust cooking times accordingly.
How do I tell when the cod is fully cooked?
Fully cooked cod will be opaque and flake easily when gently pulled apart with a fork. The internal temperature should reach 145°F (63°C) for safe consumption.
What if I don’t have fresh rosemary?
Dried rosemary works well too—use about one-third the amount of fresh since it’s more concentrated in flavor. Just be careful not to add too much to avoid bitterness.
Final Thoughts
This Cod & Potatoes in Rosemary Cream Sauce Recipe is truly one of those dishes that feels like a special occasion every time you make it, but is simple enough for a weekday dinner. It’s a warm, inviting meal full of harmonious flavors and textures that delight your palate with every bite. Trust me, once you try it, it’ll become one of your go-to recipes for cozy, flavorful dining that impresses without stress. Give it a whirl—you won’t regret it!
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Cod & Potatoes in Rosemary Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Gluten Free
Description
A comforting European main course featuring tender cod fillets and baby potatoes simmered in a fragrant rosemary cream sauce. This stovetop recipe is easy to prepare and perfect for a flavorful, wholesome dinner.
Ingredients
Fish and Potatoes
- 4 cod fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- Salt and black pepper to taste
For Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon dried thyme
Garnish (optional)
- Lemon wedges
- Fresh parsley
Instructions
- Cook Potatoes: Bring a pot of salted water to a boil and cook the halved baby potatoes for 10–12 minutes until fork tender. Drain and set aside.
- Prepare Cod: Pat the cod fillets dry and season both sides with salt and black pepper. Heat olive oil in a large skillet over medium heat. Sear cod fillets for 2–3 minutes per side until lightly golden but not fully cooked. Remove from skillet and set aside.
- Make Sauce Base: In the same skillet, melt butter and sauté minced garlic for about 30 seconds until fragrant. Stir in chopped rosemary and dried thyme.
- Simmer Sauce: Pour in broth and let it simmer for 2 minutes. Add heavy cream and continue simmering for 4–5 minutes until the sauce thickens slightly.
- Combine and Finish Cooking: Add cooked potatoes into the skillet and nestle the cod fillets back in. Cover and simmer on low heat for 5–7 minutes until the cod is completely cooked and flakes easily with a fork.
- Season and Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley and lemon wedges if desired.
Notes
- You can substitute cod with haddock or halibut for variety.
- For a lighter cream sauce, use half-and-half or light cream instead of heavy cream.
- Pair with crusty bread or steamed greens to round out the meal.
