Cod and Potatoes with Rosemary Cream Sauce Recipe

Introduction

This Cod and Potatoes with Rosemary Cream Sauce recipe offers a delightful combination of tender fish and golden roasted potatoes, all brought together with a fragrant, creamy sauce. It’s a comforting yet elegant dish perfect for any night of the week.

Ingredients

• 4 cod fillets (about 5 oz each)
• 1.5 pounds baby Yukon Gold potatoes, halved
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes until golden and fork-tender.
3. Step 3: While the potatoes roast, pat the cod fillets dry and season both sides with salt and pepper.
4. Step 4: In a large skillet, heat 1 tablespoon of butter and a bit of olive oil over medium-high heat. Sear the cod for 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
5. Step 5: Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
6. Step 6: Stir in the chopped rosemary and cook for another 30 seconds.
7. Step 7: Pour in the heavy cream and let it simmer for 3–4 minutes until slightly thickened. Season with additional salt and pepper if needed.
8. Step 8: Return the cod to the skillet and nestle the roasted potatoes around the fillets. Let everything simmer together for 2 more minutes to blend the flavors.
9. Step 9: Garnish with fresh parsley if desired and serve hot.

Tips & Variations

• Use fresh rosemary for the best aroma, but dried rosemary can substitute in a pinch—use about one-third the amount.
• For a lighter sauce, substitute half of the heavy cream with milk or use crème fraîche.
• Try swapping baby Yukon Gold potatoes with fingerlings or new potatoes for a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from splitting, adding a splash of cream or water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, you can use frozen cod fillets. Thaw them completely and pat dry before seasoning and cooking to ensure a nice sear and even cooking.

What can I serve with this dish?

This dish pairs well with a simple green salad or steamed vegetables like asparagus or green beans for a balanced meal.

Cod and Potatoes with Rosemary Cream Sauce Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This savory Cod and Potatoes with Rosemary Cream Sauce recipe features tender seared cod fillets paired with golden roasted baby Yukon Gold potatoes, all enveloped in a fragrant rosemary-infused cream sauce. Perfectly balanced flavors and textures make it an elegant yet simple meal ideal for weeknight dinners or entertaining.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fish

• 4 cod fillets (about 5 oz each)

Potatoes

• 1.5 pounds baby Yukon Gold potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Sauce

• 2 tablespoons butter, divided
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 cup heavy cream
• Salt and pepper, to taste

Garnish

• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes evenly.
2. Roast Potatoes: Toss the halved baby Yukon Gold potatoes with olive oil, salt, and black pepper. Spread them out evenly on a baking sheet and roast in the oven for 25–30 minutes until they turn golden brown and are fork-tender.
3. Season Cod: While the potatoes roast, pat the cod fillets dry with paper towels. Season both sides generously with salt and pepper to enhance the natural flavors.
4. Sear Cod: Heat 1 tablespoon of butter and a little olive oil in a large skillet over medium-high heat. Carefully place cod fillets in the pan and sear them for 3–4 minutes per side until each side develops a golden crust and the fish is cooked through. Remove the fillets and set aside.
5. Sauté Garlic: Reduce the heat of the skillet to medium. Add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
6. Add Rosemary: Stir in the chopped fresh rosemary and cook for another 30 seconds to release the herb’s aroma.
7. Make Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for 3–4 minutes until the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper if needed.
8. Combine and Simmer: Return the seared cod fillets to the skillet, nestling them gently into the creamy sauce. Arrange the roasted potatoes around the fillets. Let everything simmer together for 2 more minutes to meld the flavors.
9. Garnish and Serve: Sprinkle fresh chopped parsley over the dish for a burst of color and freshness. Serve the cod and potatoes hot and enjoy your elegant meal.

Notes

• Ensure not to overcook the cod to keep it tender and flaky.
• Baby Yukon Gold potatoes can be substituted with fingerling potatoes for a similar texture and flavor.
• Fresh rosemary is recommended for the best aromatic flavor, but dried rosemary can be used in a pinch (use about 1 teaspoon).
• The cream sauce can be adjusted by using half-and-half or whole milk for a lighter version, though it will be less rich.
• If parsley is unavailable, fresh thyme or chives make good garnishes.

Keywords: Cod recipe, roasted potatoes, rosemary cream sauce, seared fish, easy dinner, weeknight meal