Name: Cod & Potatoes in Rosemary Cream Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cod fillets (about 6 oz each); 4 medium Yukon Gold potatoes, peeled and sliced 1/2 inch thick; 1 tablespoon fresh rosemary (or 1 tsp dried); 1 cup heavy cream or half-and-half; 1/2 cup chicken or vegetable broth; Salt and pepper to taste; 2 tablespoons unsalted butter; Fresh parsley, chopped (for garnish)

Cod & Potatoes in Rosemary Cream Sauce

Plated cod fillet with creamy rosemary sauce and golden potatoes

July 31, 2025

By Jennifer

There’s something undeniably comforting about a meal that combines tender fish, hearty potatoes, and a luscious herb-infused cream sauce. Cod & Potatoes in Rosemary Cream Sauce is the kind of dish that sounds elegant—and tastes it too—but comes together with surprisingly little fuss. Whether you’re looking for a weeknight upgrade or planning a cozy dinner at home, this recipe delivers flavor, simplicity, and a little touch of indulgence.

Let’s dive into what makes this recipe truly special and how to bring it to life in your kitchen.

Why You’ll Love This Recipe

This isn’t just another cod recipe. It’s one of those meals that brings warmth and comfort with every bite—yet feels restaurant-worthy. Here’s why it’s a must-try.

Key Benefits

Easy enough for weeknights, fancy enough for guests. You’re looking at a one-pan recipe that layers soft, golden potatoes with flaky seared cod, all tied together by a creamy rosemary sauce that smells as good as it tastes.

Simple ingredients, big flavor. You won’t need anything exotic—just pantry staples, fresh herbs, and good-quality fish.

Naturally gluten-free and adaptable. With a few small tweaks, this can fit a variety of dietary needs without sacrificing flavor.

Suitable For

Whether you’re cooking for picky kids, impressing your partner, or just craving something cozy and satisfying, this dish hits all the right notes. It’s especially great for:

Pescatarians looking for a hearty, comforting main dish
Home cooks wanting a low-effort, high-reward dinner
Entertaining guests without spending all day in the kitchen

Ingredients for Cod & Potatoes in Rosemary Cream Sauce

The secret to this dish’s magic is all in the balance. Creamy, earthy, buttery, herby—it’s all there. And the best part? You probably have most of these ingredients already on hand.

Core Ingredients

Cod fillets (about 6 oz each) – Choose skinless and boneless for easy eating and cooking.
Potatoes – Yukon Golds are ideal. They hold their shape beautifully and soak up the cream sauce like a sponge.
Olive oil and butter – For searing and sautéing. Use both to build richness and flavor depth.
Garlic and onion – These aromatics set the foundation for the rosemary sauce.
Fresh rosemary – The star herb. It adds a warm, piney flavor that pairs wonderfully with cream and potatoes.
Heavy cream or half-and-half – The base of the sauce. Use full-fat cream for a silkier result.
Chicken or vegetable broth – Helps stretch the sauce without making it too heavy.
Salt and black pepper – Essential for seasoning each layer.
Fresh parsley – Adds brightness and color right before serving.

Substitutions and Tips

Cod alternatives: Halibut, haddock, or tilapia work well if you don’t have cod.
No fresh rosemary? Use 1 teaspoon of dried rosemary instead.
Lighter version: Swap heavy cream for half-and-half, or use a spoonful of Greek yogurt mixed with milk.
Extra depth: Add a splash of white wine to the sauce for a subtle acidity that balances the cream.

Best Cod for Rosemary Cream Sauce

Let’s talk fish. The quality and type of cod you use will shape the entire dish. But don’t worry—choosing the right one is easier than you think.

Fresh vs. frozen: Fresh cod is wonderful if you can find it, but high-quality frozen cod is a perfectly good (and often more convenient) option. Just make sure it’s fully thawed and patted dry before cooking.

Look for:

Firm, white flesh
Mild scent (not fishy)
Skinless, boneless portions

Size matters: Thicker fillets will sear better and stay moist. If your fillets are thinner, reduce cook time slightly to prevent overcooking.

Other fish options:

Haddock – similar texture, slightly sweeter flavor
Pollock – budget-friendly and widely available
Sea bass – more delicate but delicious in cream-based sauces

Kitchen Tools You’ll Need

This is one of those recipes that proves you don’t need fancy tools to create something memorable. Here’s what you’ll need—and a few extras that make the process even easier.

Must-Have Tools

Large skillet or sauté pan – Preferably nonstick or stainless steel for even searing and simmering.
Medium saucepan – For parboiling the potatoes before they hit the sauce.
Cutting board and sharp knife – To prep your potatoes, onion, and herbs.
Wooden spoon or spatula – For stirring the sauce without scratching your pan.

Nice-to-Have Tools

Mandoline slicer – For perfectly even potato slices.
Fish spatula – Thin and flexible, ideal for flipping delicate fillets without tearing them.
Herb stripper – Makes quick work of removing rosemary leaves from the stem.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Now that we’ve covered the ingredients and tools, it’s time for the best part—bringing this cozy, creamy cod dish to life in your own kitchen. Don’t worry, it’s a lot easier than it sounds. I’ll walk you through each step with helpful tips to make sure everything turns out perfectly.

Let’s get started.

Step 1: Cook the Potatoes

First things first—get those potatoes tender and ready to soak up all that flavorful sauce later.

Bring a pot of salted water to a boil. Add your sliced potatoes and simmer for 8 to 10 minutes, just until they’re fork-tender. You don’t want them falling apart—they should still hold their shape nicely.

Tip: Yukon Golds are great here because they stay creamy without turning to mush. Once done, drain them and set them aside while you prepare the rest.

Step 2: Sear the Cod Fillets

This step gives your cod that beautiful golden crust and seals in moisture.

Heat olive oil in a large skillet over medium heat. While it warms, pat the cod fillets dry with paper towels—this helps them sear instead of steam. Season both sides generously with salt and pepper.

Place the fillets in the pan and let them cook undisturbed for about 3 to 4 minutes per side, depending on thickness. You’re looking for lightly golden edges and a just-cooked-through center that flakes easily with a fork.

Remove the cod from the pan and set it aside on a plate. Cover loosely to keep warm.

Step 3: Make the Rosemary Cream Sauce

Here’s where the magic happens.

Using the same skillet (no need to clean it—that’s flavor in there!), reduce the heat slightly and add the butter. Once it melts, stir in the finely chopped onion and minced garlic. Sauté for about 3 minutes, just until the onion softens and the kitchen starts to smell amazing.

Next, stir in the rosemary. Let it cook for 30 seconds to bring out its earthy aroma. Then, pour in the chicken broth and cream, scraping the bottom of the pan to incorporate all those tasty browned bits from the cod.

Let the sauce simmer gently for 5 minutes. It should thicken just enough to coat the back of a spoon. Season with salt and freshly cracked pepper to taste.

Tip: Keep the heat on low to avoid boiling the cream, which can cause it to separate.

Step 4: Combine Everything

Once your sauce has thickened to perfection, gently add the cooked potatoes back to the skillet. Toss them carefully to coat every slice with that velvety rosemary cream.

Take your time here—it’s not a race. The goal is evenly coated, tender potatoes that soak up all that herby, creamy flavor.

Step 5: Plate and Garnish

Time to bring it all together.

Spoon the creamy potatoes onto plates or a serving dish. Nestle the seared cod fillets on top, then drizzle a little extra sauce over everything. Finish with a generous sprinkle of chopped fresh parsley.

For a final touch of brightness, squeeze a bit of lemon juice over the top—totally optional, but highly recommended.

Tips for Success

Want to make this recipe foolproof? Here are a few extra pointers to keep everything smooth, flavorful, and stress-free.

Dry the cod well. Moisture prevents browning, so pat it dry before seasoning and searing.
Don’t rush the sauce. Let it simmer slowly for the best consistency. Cream prefers a gentle heat.
Use heavy cream for richness. Half-and-half works too, but it might yield a thinner sauce.
Cut potatoes evenly. Aim for ½-inch slices so they cook at the same rate.

How to Store Cod & Potatoes in Rosemary Cream Sauce

If you have leftovers (lucky you), here’s how to keep them tasting great.

At Room Temperature

Don’t leave this dish out for more than an hour. The cream sauce and fish both need refrigeration to stay safe.

In the Refrigerator

Transfer leftovers to an airtight container and refrigerate for up to 2 days. To reheat, use a skillet over low heat and stir gently. Add a splash of broth or cream to loosen the sauce if needed.

Freezing Tips

This dish doesn’t freeze perfectly due to the cream and fish. However, if you want to prep ahead, freeze just the cooked sauce and potatoes. When ready to eat, thaw and reheat the base, then cook the cod fresh and serve it on top.

Frequently Asked Questions (FAQs)

Can I use frozen cod?

Absolutely. Just make sure it’s fully thawed and well-drained before cooking. Pat it dry to get that perfect sear.

What kind of potatoes should I use?

Yukon Golds are ideal because they hold their shape and have a buttery texture. Avoid starchy potatoes like Russets, which can fall apart in the sauce.

Can I make this dish dairy-free?

Yes! Use full-fat coconut milk or a cashew cream base instead of heavy cream. The flavor will be slightly different but still delicious.

Why did my cream sauce curdle?

This usually happens when the cream is cooked too quickly or over high heat. Keep the sauce at a gentle simmer, and you’ll be fine.

Related Recipes

If you loved this Cod & Potatoes in Rosemary Cream Sauce recipe, you might enjoy these cozy and creamy meals:

Creamy Garlic Pasta: A buttery garlic-laced pasta that pairs perfectly with seafood.
Creamy Shrimp Tomato Pasta: Rich and satisfying, with a fresh tomato twist.
Smoked Salmon Frittata: A protein-packed brunch idea with similar ingredients.
Teriyaki Salmon Bowl: For readers looking for a more Asian-inspired fish dish.
Potato Leek Soup: Another creamy comfort dish featuring potatoes and herbs.

Conclusion

Cod & Potatoes in Rosemary Cream Sauce is one of those rare recipes that hits all the right notes—comforting yet elegant, simple yet full of flavor. It’s the kind of meal that brings people to the table and makes any dinner feel special.

Try it once, and it just might earn a permanent spot in your weeknight rotation. If you give it a go, let me know how it turns out. I’d love to hear what you served it with—or how you made it your own.