Cod and Potatoes in Rosemary Cream Sauce

Why You’ll Love This Recipe

I turn to this recipe when I want something hearty but refined. The cream sauce is rich without being heavy, and the rosemary adds a fragrant, savory depth that pairs beautifully with the delicate fish and creamy potatoes. It all comes together in under 40 minutes and requires just one pot—so cleanup is a breeze.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 lbs cod fillets, cut into large chunks

• 1.5 lbs baby potatoes, halved

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken or vegetable broth

• 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)

• 1 teaspoon Dijon mustard

• Salt and black pepper to taste

• Zest of 1 lemon

• Fresh parsley, chopped (for garnish)

directions

1. I heat the olive oil in a large pot or deep skillet over medium heat.

2. I add the chopped onion and sauté it for 4–5 minutes, until it’s soft and translucent.

3. I stir in the garlic and cook for 1 minute, then add the halved baby potatoes. I let them cook for another 5 minutes, stirring occasionally.

4. I pour in the broth and bring it to a gentle simmer, cover the pot, and cook until the potatoes are fork-tender—about 10–12 minutes.

5. I reduce the heat to low, then stir in the cream, chopped rosemary, Dijon mustard, lemon zest, and season everything with salt and pepper.

6. I gently place the cod chunks into the creamy sauce and cover the pot again. I let it simmer for 6–8 minutes, or until the fish is opaque and flakes easily with a fork.

7. I taste and adjust the seasoning if needed, then garnish with fresh parsley and serve it hot, straight from the pot.

Servings and timing

This recipe makes 4 servings and comes together in 35 minutes total—with 10 minutes of prep and 25 minutes of cooking time.
Each serving contains approximately 390 kcal, making it a satisfying yet balanced main dish.

Variations

• Lighter version: I sometimes replace half the cream with whole milk or a splash of coconut milk for a lighter touch.

• Extra veggies: I’ve added spinach, peas, or thinly sliced leeks for extra greens and texture.

• Swap the fish: Halibut, haddock, or sea bass work just as well in place of cod.

• Add spice: A pinch of red pepper flakes adds a little heat to balance the creamy richness.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, I warm it gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. I try not to microwave it, as the fish can overcook easily.

FAQs

Can I use frozen cod?

Yes, I often use frozen cod—just make sure it’s fully thawed and patted dry before cooking so it holds its shape and doesn’t water down the sauce.

What type of potatoes work best?

I like baby yellow or red potatoes for their tender skins and creamy centers, but any waxy potato variety will work well here.

Can I make this dish dairy-free?

To make it dairy-free, I use full-fat coconut milk instead of cream and skip the butter if I add any. The rosemary and lemon still shine through beautifully.

Does the sauce thicken on its own?

Yes, as it simmers with the potatoes and cream, it thickens naturally. If I want it even thicker, I let it reduce uncovered for a few minutes at the end.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free, as long as I make sure my broth and mustard are certified gluten-free.

Conclusion

Cod and potatoes in rosemary cream sauce is a comforting, flavorful dish I return to again and again. It’s rich without being too heavy, quick enough for a weeknight, and always impressive on the table. Whether I’m cooking for family or friends, this one-pot wonder never disappoints.