Cod and Potatoes with Rosemary Cream Sauce Recipe

Introduction

This comforting dish features tender cod fillets paired with roasted baby potatoes, all brought together by a fragrant rosemary cream sauce. It’s a simple yet elegant meal that’s 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 oven to 400°F (200°C).
2. Step 2: Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and fork-tender.
3. Step 3: While potatoes roast, pat cod fillets dry and season both sides with salt and pepper.
4. Step 4: In a large skillet, heat 1 tablespoon butter and a bit of olive oil over medium-high heat. Sear cod for 3–4 minutes per side until golden and cooked through. Remove and set aside.
5. Step 5: In the same skillet, reduce heat to medium and melt the remaining tablespoon of butter. Add minced garlic and sauté for 30 seconds.
6. Step 6: Stir in 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.
9. Step 9: Garnish with fresh parsley if desired and serve hot.

Tips & Variations

• Don’t skip patting the cod dry—it helps achieve a nice sear.
• Use fresh rosemary for the best flavor; dried rosemary can overpower the sauce.
• Let the sauce simmer gently; avoid boiling to prevent breaking the cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the cream sauce’s texture, or microwave briefly until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, white, flaky fish like haddock or halibut can be substituted, but cooking times may vary slightly.

How do I know when the cod is cooked?

The cod is done when it flakes easily with a fork and has turned opaque all the way through, usually after about 3–4 minutes per side.

Cod and Potatoes with Rosemary Cream Sauce Recipe

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★★★★★

4.6 from 124 reviews

This comforting and flavorful dish features tender pan-seared cod fillets paired with roasted baby Yukon Gold potatoes, all enveloped in a fragrant rosemary cream sauce. Perfect for a satisfying dinner, the recipe combines simple ingredients with classic techniques to deliver a hearty American meal with rich buttery and herbal notes.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Fish

• 4 cod fillets (about 5 oz each)
• Salt and black pepper, to taste

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
• Additional salt and black 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.
2. Roast Potatoes: Toss the halved baby Yukon Gold potatoes with olive oil, salt, and pepper until well coated. Spread them in a single layer on a baking sheet and roast in the oven for 25–30 minutes until they are golden and fork-tender.
3. Season Cod: While the potatoes are roasting, pat the cod fillets dry with paper towels to ensure a good sear. Season both sides of the cod fillets with salt and pepper.
4. Sear Cod Fillets: Heat 1 tablespoon of butter along with a bit of olive oil in a large skillet over medium-high heat. When hot, add the cod fillets and sear for 3–4 minutes per side until they develop a golden crust and are cooked through. Remove the fillets from the skillet and set aside.
5. Sauté Garlic and Rosemary: Reduce the skillet heat to medium and melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped fresh rosemary and cook for another 30 seconds to release its aroma.
6. Make Cream Sauce: Pour the heavy cream into the skillet, stirring to combine with garlic and rosemary. Let the cream simmer gently for 3–4 minutes until it slightly thickens, stirring occasionally. Season the sauce with additional salt and pepper to taste.
7. Combine and Simmer: Return the seared cod fillets to the skillet, nestling them into the rosemary cream sauce. Arrange the roasted potatoes around the fillets. Allow everything to simmer together for 2 minutes so the flavors meld and the dish heats through.
8. Garnish and Serve: Sprinkle the chopped fresh parsley over the cod and potatoes for a fresh, vibrant finish. Serve immediately while hot for best flavor and texture.

Notes

• Don’t skip patting the cod dry before cooking—it ensures a nice, crispy sear on the fish.
• Use fresh rosemary rather than dried, as dried rosemary may overpower the delicate flavors of the cream sauce.
• Be careful to let the sauce simmer gently; avoid boiling, which can cause the cream to break and separate.

Keywords: cod recipe, roasted potatoes, rosemary cream sauce, pan-seared fish, American comfort food, easy dinner recipe, seafood with cream sauce, Yukon Gold potatoes