Cod and Potatoes in Rosemary Cream Sauce
This Cod and Potatoes in Rosemary Cream Sauce is a rich comforting dish that’s perfect for a cozy dinner. The mild flaky cod is seared to perfection and then nestled into a luscious herb-infused cream sauce with golden baby potatoes. The combination of rosemary garlic and a hint of Dijon mustard gives the dish an elegant yet homey flavor.
This one-pan recipe is easy to prepare making it ideal for weeknight meals or special occasions. Serve it with a side of crusty bread or a simple green salad for a complete meal.
Cooking Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Ingredients
For the Cod and Potatoes:
2 cod fillets (about 6 oz each)
4-5 baby potatoes halved
2 tbsp olive oil
1 tsp dried thyme
½ tsp paprika
Salt & black pepper to taste
For the Rosemary Cream Sauce:
2 tbsp butter
2 cloves garlic minced
½ cup chicken or vegetable broth
1 cup heavy cream
1 tsp Dijon mustard (optional)
1 tsp dried rosemary (plus extra fresh sprigs for garnish)
1 tbsp lemon juice
Instructions
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C)
Toss the halved baby potatoes with 1 tbsp olive oil salt black pepper and thyme
Spread them on a baking sheet and roast for 20-25 minutes flipping halfway through until golden and tender
Step 2: Sear the Cod
While the potatoes roast season the cod fillets with salt black pepper paprika and dried thyme
Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium-high heat
Sear the cod for 3-4 minutes per side until golden brown. Transfer to a plate and set aside
Step 3: Make the Cream Sauce
In the same pan add 1 tbsp butter and minced garlic. Sauté for 1 minute until fragrant
Pour in chicken broth and let it simmer for 2-3 minutes to reduce slightly
Stir in heavy cream Dijon mustard and dried rosemary. Let it cook for 3-4 minutes until thickened
Step 4: Combine & Serve
Add the roasted potatoes back into the pan and stir them into the sauce
Place the seared cod on top and drizzle with lemon juice
Simmer for another 2 minutes garnish with fresh rosemary and serve hot
Tips for the Best Cod and Potatoes
Use fresh cod for the best flavor but frozen cod works too (just thaw completely)
Sear at high heat to get a golden crust on the cod
Don’t overcook the cod—it should be flaky and tender
Add mushrooms or spinach for extra flavor and nutrients
Use white wine instead of broth for a more gourmet touch
FAQs
1. Can I use a different fish?
Yes This recipe works well with halibut haddock or salmon
2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat
3. Can I make this dairy-free?
Yes Substitute coconut milk or cashew cream for the heavy cream
4. What can I serve with this dish?
It pairs well with steamed asparagus roasted Brussels sprouts or garlic bread
5. Can I make this in advance?
You can roast the potatoes ahead of time and reheat them in the sauce before serving. However it’s best to cook the cod fresh
Nutrition Information (Per Serving)
Calories: ~450 kcal
Protein: ~35g
Carbohydrates: ~20g
Fat: ~25g
Saturated Fat: ~12g
Fiber: ~3g
Sodium: ~600mg
Conclusion
This Cod and Potatoes in Rosemary Cream Sauce is a perfect combination of simplicity and elegance. The crispy seared cod tender roasted potatoes and rich herb-infused cream sauce come together to create a comforting yet restaurant-quality meal. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner this dish is sure to impress
Pair it with a fresh salad or some crusty bread to soak up the delicious sauce.