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Cod & Potatoes in Rosemary Cream Sauce

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Cod & Potatoes in Rosemary Cream Sauce is a rustic yet elegant dish featuring flaky white cod, tender potatoes, and a fragrant rosemary-infused cream sauce. Comforting, hearty, and refined, it’s perfect for both weeknight dinners and entertaining guests.

Ingredients

  • 4 cod fillets (fresh or thawed)
  • 1 1/2 lbs Yukon gold or baby potatoes
  • 2 tablespoons olive oil or butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Bring a pot of salted water to a boil. Cook potatoes until fork-tender, then drain and set aside.
  2. Season cod with salt and pepper. Heat olive oil or butter in a skillet over medium heat and sear cod 3–4 minutes per side until golden and just cooked through. Remove and keep warm.
  3. In the same skillet, sauté garlic and rosemary until fragrant. Add broth and simmer 2 minutes.
  4. Stir in heavy cream and let the sauce reduce slightly until velvety.
  5. Add potatoes back into the skillet, tossing to coat in the rosemary cream sauce. Nestle cod fillets into the sauce and spoon sauce over the top.
  6. Finish with lemon juice, parsley, and Parmesan if desired. Serve warm.

Notes

  • Swap cod with haddock, halibut, or tilapia.
  • Use thyme instead of rosemary for a softer herbal note.
  • For a lighter version, substitute half-and-half for cream.
  • Add sautéed spinach or peas for extra vegetables.
  • A splash of dry white wine can enhance the sauce’s flavor.

Nutrition

Find it online: https://cookedbymaya.com/cod-potatoes-in-rosemary-cream-sauce/