There’s something incredibly comforting about a warm plate of tender cod and creamy potatoes, especially when they’re bathed in a luxurious rosemary cream sauce.
This cod and potatoes with rosemary cream sauce is my go-to when I want something hearty but refined—like restaurant-quality comfort food that doesn’t require a culinary degree.
It’s light, flavorful, and deeply satisfying with every bite.
Why I Love This Recipe
Fresh, flaky cod seared to perfection
Buttery potatoes in creamy rosemary sauce
Simple ingredients, big flavor
Looks elegant but totally weeknight-doable
A cozy dish that feels special without being fussy
What You’ll Need (Ingredient Highlights)
Cod fillets – Mild and flaky, perfect for soaking up the creamy sauce
Baby or Yukon Gold potatoes – Their texture is buttery and holds shape well
Lemon juice + zest – Brightens the fish beautifully
Garlic & shallots – Base of savory depth in the sauce
Fresh rosemary – Earthy herb that adds warmth
Heavy cream + halal broth – Create a rich, velvety sauce
Dijon mustard – Optional, but adds a slight tang and body
Parsley or chives – For a fresh finishing touch
Pro Tips Before You Start
Pat the cod completely dry to get a better sear
Don’t overboil the potatoes—they’ll finish cooking in the sauce
Use fresh rosemary for best flavor, but dried works too
The sauce will thicken more as it cools slightly—don’t rush it
Add crusty bread for soaking up the extra cream sauce
How to Make Cod and Potatoes with Rosemary Cream Sauce
Step 1: Prep the Potatoes
Wash and halve (or quarter) your potatoes.
Boil in salted water for 8–10 minutes until just fork-tender.
Drain and set aside while you prepare the cod.
Step 2: Season the Cod
Pat cod fillets dry with paper towels.
Sprinkle with salt, pepper, lemon juice, and lemon zest.
Let sit briefly while heating your skillet.
Step 3: Sear the Cod
Heat olive oil and butter in a large skillet over medium-high heat.
Place cod fillets in the pan and sear for 3–4 minutes per side until golden and just cooked through.
Transfer to a warm plate and cover loosely.
Step 4: Sauté Aromatics
Lower heat to medium and add more olive oil if needed.
Sauté minced garlic and chopped shallots for 2–3 minutes until translucent.
Stir in chopped rosemary and cook another minute to release aroma.
Step 5: Build the Sauce
Pour in the halal-certified broth and bring to a gentle simmer.
Add heavy cream and Dijon mustard (if using), stirring to combine.
Simmer 6–8 minutes until slightly thickened.
Step 6: Add the Potatoes
Return the cooked potatoes to the skillet.
Gently toss to coat in the creamy sauce.
Cook for 3–4 minutes, allowing the flavors to meld.
Step 7: Return the Cod
Nestle the cod fillets back into the skillet.
Spoon sauce over each piece and simmer gently for another 2–3 minutes.
Step 8: Finish and Serve
Sprinkle with chopped parsley or chives if desired.
Serve hot with crusty bread or a fresh green salad.
What to Serve It With
Warm crusty sourdough or baguette
Steamed green beans or broccolini
Arugula salad with lemon vinaigrette
White rice or creamy polenta for added comfort
A glass of chilled white wine or sparkling water
Variations / Substitutions
Swap cod for haddock, halibut, or salmon
Add sautéed spinach or mushrooms to the sauce
Use dairy-free cream for a lighter version
Replace Dijon with a squeeze of lemon if preferred
For a low-carb option, sub cauliflower florets for the potatoes
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 2 days
Reheat: Gently on the stovetop over low heat—don’t boil or the cream may split
Freeze: Not ideal due to the cream sauce, but the fish and potatoes can be frozen separately
Make-ahead tip: Boil the potatoes and prep the sauce a day ahead
Best next-day use: Turn leftovers into a creamy seafood chowder
FAQs
Can I use frozen cod fillets?
Yes—just thaw completely and pat dry before cooking.
What’s the best potato type to use?
Baby or Yukon Gold potatoes hold their shape and absorb flavor well.
Can I make the sauce ahead of time?
Absolutely! Reheat gently and add the potatoes and cod right before serving.
What can I use instead of cream?
Try half-and-half or full-fat coconut milk for a lighter option.
Is Dijon mustard necessary?
No, but it adds a subtle tang that enhances the richness.
Can I bake the entire dish instead?
You can! Sear the cod first, then finish everything in the oven at 375°F for 10 minutes.
How do I keep the cod from falling apart?
Use a fish spatula and handle gently—don’t overcook it during the sear.
Final Thoughts
This cod and potatoes with rosemary cream sauce is one of those meals that tastes like you’ve spent hours in the kitchen—when really, it’s just a few simple steps and fresh ingredients.
The sauce is what makes it special: fragrant with garlic and rosemary, balanced with lemon, and just rich enough to feel indulgent.
Paired with flaky cod and buttery potatoes, this dish is elegance made easy—and I promise, everyone at the table will ask for seconds.
