Cod and Potatoes in Rosemary Cream Sauce

When you’re craving something hearty yet refined, this Cod and Potatoes in Rosemary Cream Sauce offers the best of both worlds. With golden roasted baby potatoes, flaky pan-seared cod, and a velvety rosemary cream sauce, this dish is as comforting as it is impressive. Ideal for a quiet evening dinner or an elegant date night at home, it’s a perfect blend of homestyle warmth and restaurant-quality flair.

Rooted in American comfort cuisine but inspired by European simplicity, this meal suits both cozy winter nights and light summer suppers thanks to its balance of creamy sauce and fresh flavors.

Why You’ll Love This Cod and Potatoes Recipe

• One pan magic: Easy cleanup with minimal fuss.
• Full of flavor: Garlic, rosemary, and Dijon bring depth to a silky cream sauce.
• Customizable: Great with other types of white fish or seasonal veggies.
• Meal-worthy: Perfectly balanced protein, starch, and sauce in one dish.

Ingredients (Serves 2)

For the Cod and Potatoes

• 2 cod fillets (about 6 oz each)
• 4–5 baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and black pepper, to taste

For the Rosemary Cream Sauce

• 2 tablespoons butter
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard (optional but recommended)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh)
• 1 tablespoon lemon juice
• Fresh rosemary sprigs for garnish

Step-by-Step Instructions

Step 1: Roast the Potatoes

Preheat the oven to 400°F (200°C).
Toss halved baby potatoes in 1 tablespoon of olive oil, dried thyme, salt, and black pepper.
Spread them on a baking sheet and roast for 20–25 minutes, flipping halfway through until golden and fork-tender.

Step 2: Sear the Cod

While the potatoes are roasting, season cod fillets with salt, black pepper, paprika, and a pinch of thyme.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat.
Sear the cod for 3–4 minutes on each side until golden and just cooked through. Remove and set aside.

Step 3: Make the Creamy Rosemary Sauce

In the same skillet, melt the remaining 1 tablespoon of butter.
Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the broth and let it simmer for 2–3 minutes, scraping up any brown bits.
Stir in the heavy cream, Dijon mustard (if using), and rosemary.
Let the sauce simmer for 3–4 minutes until slightly thickened.

Step 4: Assemble and Finish

Return the roasted potatoes to the skillet and stir gently into the cream sauce.
Nestle the seared cod fillets on top and drizzle everything with lemon juice.
Simmer for another 2 minutes so the flavors meld together.
Garnish with fresh rosemary and serve hot.

Tips for Success

• Cod alternatives: Halibut, haddock, or sea bass also work well.
• Don’t overcook: Cod can go from flaky to dry quickly—sear just until golden.
• Cream control: For a lighter sauce, you can substitute half of the cream with milk.
• Make it gluten-free: Ensure broth and Dijon mustard are certified gluten-free.

Serving Suggestions

Pair this creamy cod and potatoes dish with:

• Steamed green beans or asparagus
• Simple arugula salad with lemon vinaigrette
• Buttery dinner rolls or garlic bread for soaking up sauce
• A crisp white wine like Sauvignon Blanc or Pinot Grigio

Make-Ahead & Storage

• Make-ahead: Roast the potatoes a day ahead and reheat them in the sauce.
• Storage: Store leftovers in an airtight container for up to 2 days.
• Reheat gently: Warm on the stovetop over low heat to prevent the cream sauce from splitting.

From My Kitchen to Yours

This Cod and Potatoes in Rosemary Cream Sauce came to life on a weeknight when I needed something easy, but still felt like treating myself. The earthy potatoes, buttery fish, and herby cream sauce all meld into a dish that’s comforting without being too heavy. It’s that kind of recipe that makes you feel like you’re dining out—without ever leaving your kitchen.

Whether you’re cooking for yourself, a loved one, or a small dinner party, this recipe is simple to prepare but impressive enough to make it memorable.