If you’re craving something cozy that feels a little refined but doesn’t require hours in the kitchen, Cod & Potatoes in Rosemary Cream Sauce will become your new go-to. Picture delicate, flaky fish bathed in a silky rosemary-kissed sauce, all atop perfectly roasted baby potatoes. This one-pan wonder invites both comfort and elegance to your table, blending creamy, herby flavors with the heartiness of roasted potatoes for a dinner that’s as inviting as it is satisfying. Cod & Potatoes in Rosemary Cream Sauce is simple enough for weeknights and impressive enough to serve guests—trust me, everyone will be reaching for seconds!
Ingredients You’ll Need
Let’s dive into the ingredients that bring Cod & Potatoes in Rosemary Cream Sauce to life. Each component is carefully selected to enhance the flavor and texture, creating a dish with layers of taste—from earthy herbs to buttery richness, with a bright pop of citrus at the end.
- Cod fillets: Look for fresh, thick pieces—cod’s mild flavor and flaky texture make it the perfect fish for soaking up the creamy sauce.
- Baby potatoes: These roast up beautifully, offering a tender, golden base for the fish and sauce.
- Olive oil: A drizzle helps the potatoes crisp in the oven and lends a subtle fruitiness.
- Butter: Melted in the skillet, it gives the sauce a rich, velvety finish.
- Garlic: Minced fresh garlic perfumes the cream, adding a savory depth that’s irresistible.
- Heavy cream: Forms the luxurious backbone of the sauce—don’t skimp if you want it truly decadent!
- Dijon mustard: Just a teaspoon adds a gentle tang, balancing the richness.
- Fresh rosemary: Finely chopped, this herb infuses the sauce with a woodsy, aromatic flavor.
- Salt and black pepper: Essential for seasoning both the potatoes and the sauce—adjust to taste.
- Parmesan cheese: Stirred into the sauce for a nutty, salty boost and a gorgeous creamy texture.
- Lemon juice: Brightens the whole dish, lifting the creamy sauce and cutting through the richness.
- Fresh parsley (optional): For a fresh, colorful garnish that makes everything pop.
How to Make Cod & Potatoes in Rosemary Cream Sauce
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Spread the halved baby potatoes on a baking sheet, drizzle with the olive oil, and season liberally with salt and pepper. Give them a good toss—your hands are the best tool here—then roast for 25–30 minutes. By the end, they’ll be golden-brown and tender, ready to soak up all that lovely sauce.
Step 2: Prep and Season the Cod
While the potatoes are roasting, take a moment to pat your cod fillets dry with a paper towel; this encourages a better sear and keeps the fish beautifully flaky. Sprinkle each fillet with salt and pepper on both sides, setting the stage for maximum flavor when it meets the simmering cream sauce.
Step 3: Sauté Aromatics and Start the Sauce
Heat the butter in a large skillet over medium heat. Once melted and just beginning to foam, add the minced garlic and sauté for 1–2 minutes until wonderfully fragrant (but not browned). This short burst of sizzle is the secret to infusing every bite of Cod & Potatoes in Rosemary Cream Sauce with aromatic goodness.
Step 4: Build the Rosemary Cream Sauce
Gently pour in the heavy cream, then whisk in the Dijon mustard, chopped rosemary, and Parmesan cheese. Lower the heat and let the sauce simmer for 3–5 minutes, stirring occasionally. As the sauce thickens and the cheese melts, you’ll notice a dreamy herby aroma filling your kitchen. Finish by squeezing in the lemon juice for an uplifting citrus note.
Step 5: Cook the Cod in the Sauce
Carefully nestle your seasoned cod fillets into the skillet, turning them gently to coat with the rosemary cream. Spoon some sauce over the top for good measure, then cover and let everything cook on low for 6–8 minutes. You’ll know the cod is ready when it flakes easily with a fork and looks pearly white throughout.
Step 6: Plate and Serve
Lift those golden roasted potatoes onto your serving plates, then top with the cod fillets and generous ladles of the rosemary cream sauce. Sprinkle with fresh parsley if you like—now you’re ready for a restaurant-worthy meal in your own home!
How to Serve Cod & Potatoes in Rosemary Cream Sauce
Garnishes
A final flourish of chopped fresh parsley and a sprinkle of extra Parmesan instantly brightens up Cod & Potatoes in Rosemary Cream Sauce. Lemon zest or a few rosemary sprigs can also add eye-catching color and a fresh burst of flavor. Let your inner chef have a little fun!
Side Dishes
This main dish is hearty and complete on its own, but a crisp green salad or lightly steamed green beans on the side add a refreshing crunch. Warm crusty bread is also a fantastic partner, ready to mop up any extra rosemary cream sauce left on your plate.
Creative Ways to Present
For a dinner party twist, layer individual servings in shallow bowls, spooning sauce between the potatoes and cod. Alternatively, assemble everything family-style on a large platter, piling potatoes first and arranging cod on top, finishing with a dramatic drizzle of sauce and fresh herbs—the wow factor is real!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Cod & Potatoes in Rosemary Cream Sauce left over (lucky you!), transfer it to an airtight container. Store in the refrigerator for up to 2 days, keeping the potatoes and fish nestled in the sauce to prevent them from drying out.
Freezing
While cream sauces can separate when frozen, you can still freeze this dish in a pinch. Place cooled portions in freezer-safe containers and freeze for up to 1 month. For best results, thaw overnight in the fridge and stir the sauce well when reheating.
Reheating
Gently rewarm leftovers on the stove over low heat, adding a splash of cream or milk if the sauce seems too thick. Microwave reheating works too—just do it in short bursts and stir often so the fish stays tender and the sauce doesn’t curdle.
FAQs
Can I use a different type Main Course
Absolutely! Haddock and halibut both work brilliantly instead of cod—they’re similarly flaky and mild, meaning they’ll soak up the rosemary cream sauce just as beautifully.
Is there a lighter version of Cod & Potatoes in Rosemary Cream Sauce?
For a lighter spin, swap heavy cream for half-and-half, or try using evaporated milk. The sauce will be slightly less rich but still comforting and delicious.
Can I make this dish ahead of time?
You can prepare the roasted potatoes and cream sauce in advance, storing them separately. Gently reheat both, then add the cod and finish cooking right before serving for the freshest flavor and texture.
How do I know when the cod is fully cooked?
Cod is done when it turns opaque and flakes easily with a fork (usually within 6–8 minutes of simmering in the sauce). Avoid overcooking, as this can dry out the fillets.
Can I add vegetables to the dish?
Feel free to toss in a handful of baby spinach or a few quick-cooking green veggies to the sauce just before adding the fish. They’ll wilt in the creamy bath and bump up the nutrition and color.
Final Thoughts
Cod & Potatoes in Rosemary Cream Sauce is that magical recipe you’ll come back to whenever you want a meal that’s both simple and full of comfort. The creamy rosemary sauce, tender fish, and golden potatoes all unite for something truly special. Give it a try and watch your family and friends light up at the first bite!
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Cod & Potatoes in Rosemary Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delightful and comforting dish of tender cod fillets nestled in a creamy rosemary-infused sauce, served over roasted baby potatoes. This recipe is easy to make yet elegant enough for a special dinner.
Ingredients
Cod & Potatoes:
- 4 cod fillets (about 6 oz each)
- 1 ½ pounds baby potatoes, halved
- 1 tablespoon olive oil
Rosemary Cream Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- juice of ½ lemon
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place halved baby potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until golden and tender.
- Prepare the cod: Pat the cod fillets dry, season with salt and pepper. In a skillet, melt butter, sauté garlic, add cream, Dijon mustard, rosemary, Parmesan. Simmer for 3–5 minutes until slightly thickened. Add lemon juice.
- Cook the cod: Nestle the cod fillets into the sauce, spoon sauce over the top. Cover and cook on low for 6–8 minutes until the cod flakes easily.
- Serve: Serve the cod and rosemary cream sauce over the roasted potatoes, garnished with parsley if desired.
Notes
- You can substitute cod with haddock or halibut.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a handful of baby spinach to the sauce for extra greens.
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 520
- Sugar: 2g
- Sodium: 490mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
