Tender, flaky cod nestled among buttery baby potatoes in a silky rosemary cream sauce—this dish is comfort food elevated to a whole new level. Each bite carries the warmth of rosemary and garlic, the richness of cream, and the delicate texture of perfectly seared cod. It’s the kind of meal that feels special yet remains refreshingly simple to prepare.

Whether you’re hosting a cozy dinner or treating yourself to a weeknight indulgence, Cod and Potatoes with Rosemary Cream Sauce brings a restaurant-quality experience to your kitchen. Pair it with a crisp white wine or a sparkling lemonade, and you’ve got a table-worthy plate in under an hour.

What Kind of Potatoes Should I Use?

For this dish, baby Yukon Gold potatoes are ideal. Their creamy texture and small size make them perfect for roasting whole or halved. If you can’t find Yukon Golds, fingerling or red potatoes are great alternatives—just aim for waxy types that hold their shape when cooked.

Ingredients for the Cod and Potatoes with Rosemary Cream Sauce

Cod Fillets – Choose thick, firm white cod fillets. Their mild flavor and meaty texture make them perfect for soaking up the rich sauce.

Baby Potatoes – These roast up tender and buttery, providing a hearty base that complements the flaky fish.

Fresh Rosemary – Earthy and aromatic, rosemary is the star herb in this sauce. Use fresh sprigs for the best flavor.

Heavy Cream – This creates the luscious body of the sauce. You can swap for half-and-half, but the richness may be slightly reduced.

Garlic Cloves – Sautéed garlic brings a savory backbone to the creamy sauce.

Butter – Used to pan-sear the cod and infuse the sauce with richness.

Olive Oil – Helps crisp up the potatoes and adds flavor to the pan when cooking the cod.

Salt and Pepper – Essential seasonings to enhance every ingredient.

Fresh Parsley (optional) – A finishing touch for color and a pop of freshness.

How To Make the Cod and Potatoes with Rosemary Cream Sauce

Step 1: Roast the Potatoes

Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.

Step 2: Sear the Cod

While the potatoes are roasting, pat the cod fillets dry and season them with salt and pepper. Heat butter and a touch of olive oil in a skillet over medium-high heat. Sear the cod fillets for 3-4 minutes on each side until golden brown and just cooked through. Remove and set aside.

Step 3: Make the Rosemary Cream Sauce

In the same skillet, reduce heat to medium. Add a bit more butter if needed and sauté minced garlic for about 30 seconds. Add chopped fresh rosemary and stir for another 30 seconds. Pour in the heavy cream and bring to a gentle simmer, letting it thicken slightly (about 3-4 minutes). Season with salt and pepper.

Step 4: Combine and Serve

Return the seared cod to the skillet, nestling it into the sauce. Add the roasted potatoes around the fillets. Let everything simmer together for 2 minutes so the flavors meld. Garnish with chopped parsley and serve hot.

Serving and Storing Cod and Potatoes with Rosemary Cream Sauce

Serve this dish hot, straight from the skillet. It pairs beautifully with a green salad, crusty bread, or even a chilled glass of Sauvignon Blanc. The sauce is rich, so keep sides light and fresh for balance.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to maintain the creamy texture—avoid microwaving as it can separate the sauce.

Frequently Asked Questions

Can I use frozen cod?

Yes! Just make sure to thaw the cod completely and pat it dry before searing to avoid excess moisture.

What can I substitute for heavy cream?

You can use half-and-half or even coconut cream for a dairy-free twist. Just note that the sauce may be slightly thinner.

How do I prevent the cod from falling apart?

Handle it gently when flipping and avoid overcooking. Searing on medium-high heat helps form a crust that holds it together.

Can I add vegetables to this dish?

Absolutely. Asparagus or spinach added toward the end of cooking would work well in the creamy sauce.

Is this dish gluten-free?

Yes, as written, this recipe is naturally gluten-free. Just double-check all packaged ingredients to be sure.

Can I make this ahead of time?

It’s best served fresh, but you can prep the potatoes and sauce in advance. Just sear the cod right before serving to keep it tender.

Want More Comfort Food Dinner Ideas?

If this creamy cod and potato dish hit the spot, check out a few more savory favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add veggies or change the herb? Did you pair it with wine or a salad?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook confidently.

👉 Find more of my daily recipe inspiration on Pinterest @hallarecipes

Cod and Potatoes with Rosemary Cream Sauce

Author: Jam Scott
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

This comforting dish features flaky pan-seared cod fillets and buttery roasted baby potatoes, all brought together in a luscious rosemary cream sauce. Simple enough for a weeknight, yet elegant enough for guests, this one-pan meal delivers rich flavors with minimal fuss.

Instructions

1. Preheat oven to 400°F (200°C).

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. While potatoes roast, pat cod fillets dry and season both sides with salt and pepper.

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. In the same skillet, reduce heat to medium and melt the remaining tablespoon of butter. Add minced garlic and sauté for 30 seconds.

6. Stir in chopped rosemary and cook for another 30 seconds.

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. Return the cod to the skillet and nestle the roasted potatoes around the fillets. Let everything simmer together for 2 more minutes.

9. Garnish with fresh parsley if desired and serve hot.