Cod & Potatoes in Rosemary Cream Sauce is one of those dishes I love making when I want something comforting yet elegant. Flaky white cod rests alongside tender potatoes, all enveloped in a silky rosemary-infused cream sauce that feels both rustic and refined. It’s hearty enough for a cozy weeknight dinner, but impressive enough to serve when I have company.

Why You’ll Love This Recipe

I love this dish because it takes simple, humble ingredients—fish, potatoes, cream, and herbs—and turns them into something special. The rosemary brings a fragrant, woodsy note that pairs beautifully with the delicate cod, while the cream sauce ties everything together in the most luxurious way. It’s filling but not heavy, and it’s the kind of meal that makes me slow down and savor every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cod fillets (fresh or thawed if frozen)
Yukon gold or baby potatoes
Olive oil or butter
Garlic (minced)
Fresh rosemary (finely chopped)
Heavy cream
Chicken or vegetable broth
Lemon juice
Salt and pepper
Grated Parmesan cheese (optional, for extra richness)
Fresh parsley (for garnish)

Directions

Cook the Potatoes: I bring a pot of salted water to a boil and cook the potatoes until just fork-tender, then drain and set them aside.
Sear the Cod: I season the cod with salt and pepper, then sear it in a large skillet with olive oil or butter over medium heat until golden on both sides and just cooked through. I remove it from the pan and keep it warm.
Make the Sauce: In the same skillet, I add a little more butter if needed, then sauté the garlic and rosemary until fragrant. I pour in the broth and let it simmer for a couple of minutes before adding the cream. I stir gently and let the sauce reduce slightly until it’s velvety.
Combine: I add the cooked potatoes to the skillet, tossing them in the rosemary cream sauce. Then I nestle the cod fillets back in and spoon sauce over the top.
Finish and Serve: I add a squeeze of lemon juice to brighten everything and sprinkle with fresh parsley. Parmesan cheese is optional, but I sometimes add it for an extra layer of richness.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: ~40 minutes

Variations

Sometimes I swap the cod for haddock, halibut, or tilapia, depending on what’s available. I’ve also used thyme instead of rosemary for a softer herbal note. For a lighter version, I use half-and-half instead of heavy cream. Adding sautéed spinach or peas to the sauce is a nice way to get extra veggies in.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat with a splash of broth or cream to keep the sauce smooth. I avoid microwaving too long, as cod can dry out quickly.

FAQs

Can I make this dish ahead of time?

Yes, I can prepare the potatoes and sauce in advance, then sear the fish fresh before serving for the best texture.

What kind of potatoes work best?

I like using Yukon gold or baby potatoes because they stay creamy and tender, but russets can work if that’s what I have.

Can I use dried rosemary?

Yes, but I use about half the amount since dried rosemary is more concentrated. Fresh rosemary gives a brighter, more aromatic flavor.

Is this dish gluten-free?

Yes, as long as I double-check the broth and Parmesan. It’s naturally gluten-free with no flour needed for thickening.

Can I add wine to the sauce?

Absolutely. A splash of dry white wine instead of some of the broth adds a beautiful depth of flavor.

Conclusion

Cod & Potatoes in Rosemary Cream Sauce is a dish that turns a few simple ingredients into something that feels like a treat. The tender cod, creamy potatoes, and fragrant rosemary sauce make it cozy, flavorful, and satisfying. Whether I’m cooking for family or treating myself to a quiet evening meal, this recipe always feels special.