The Best Cod & Potatoes in Rosemary Cream Sauce

Introduction

Looking for a hearty, comforting seafood dish that’s both elegant and easy to prepare? This Cod & Potatoes in Rosemary Cream Sauce combines tender cod fillets, buttery potatoes, and a luxuriously herbed cream sauce that’s perfect for any occasion. Packed with flavor and done in under an hour, it’s a one-pan wonder your family will love.

Ingredients List

For the Dish:

4 cod fillets (about 6 oz each), skinless and boneless
1 lb baby potatoes, halved
2 tbsp olive oil
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
1/2 small onion, finely chopped
1/2 cup dry white wine (optional, or substitute with fish/vegetable broth)
1 cup heavy cream
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1/4 cup grated Parmesan cheese
Fresh parsley for garnish

Substitution Ideas:

Use haddock or tilapia instead of cod.
Replace heavy cream with full-fat coconut milk for a dairy-free option.
Add chopped spinach or kale for a green twist.

Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Step-by-Step Instructions

Step 1: Roast the potatoes

Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper. Roast on a lined baking sheet for 20 minutes until golden and tender.

Step 2: Sauté aromatics

In a large oven-safe skillet, heat 1 tbsp olive oil. Sauté onions for 3 minutes, then add garlic and cook for 1 minute more.

Step 3: Make the cream sauce

Deglaze pan with white wine or broth. Stir in cream, mustard, lemon juice, rosemary, and Parmesan. Simmer for 5 minutes, stirring occasionally.

Step 4: Add cod and finish cooking

Nestle cod fillets and roasted potatoes into the sauce. Spoon sauce over cod. Bake uncovered at 400°F for 10–12 minutes or until cod flakes easily with a fork.

Step 5: Garnish and serve

Top with fresh parsley and a sprinkle of lemon zest. Serve immediately.

Tips

Let cod come to room temperature before cooking for even doneness.
Use a mandoline to evenly slice potatoes if not using baby potatoes.
Add a pinch of red pepper flakes for a subtle heat.

Nutrition (Per Serving – Serves 4)

Calories: ~460
Protein: 35g
Carbs: 22g
Fat: 28g
Fiber: 3g

Healthier Alternatives for the Recipe

Use light cream or Greek yogurt to reduce fat content.
Add steamed broccoli or zucchini for extra fiber.
Try low-fat cheese or nutritional yeast instead of Parmesan.

Serving Suggestions

Serve with crusty bread or garlic knots to soak up the sauce.
Pair with a crisp white wine like Sauvignon Blanc.
Add a fresh side salad with lemon vinaigrette.

Common Mistakes to Avoid

Overcooking the cod: Bake just until the fish flakes easily.
Using cold cream: Bring dairy to room temp before adding to prevent curdling.
Skipping the sear: A quick sauté of aromatics deepens flavor.

Storing Tips for the Recipe

Refrigerator: Store in an airtight container up to 3 days.
Reheat: Gently warm on stovetop over low heat or in oven at 300°F.
Freezer: Not recommended due to cream sauce texture change.

Conclusion

This Cod & Potatoes in Rosemary Cream Sauce is everything you need in a weeknight dinner—fast, flavorful, and comforting. Creamy, herby, and packed with protein, it’s a dish that’s sure to become a household favorite.

Tried it? Let us know how it went in the comments! Subscribe for more cozy seafood recipes and one-pan meals.