Cod & Rosemary Potatoes in Cream Sauce

Why I’ll Love This Recipe

I love how this one-pan dish teams delicate cod with herb-scented baby potatoes, all simmered in a light garlic cream sauce that feels cozy yet fresh. The rosemary perfumes the whole kitchen, the fish stays perfectly flaky, and cleanup is blissfully simple.

ingredients

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

• Cod fillets, boneless and skinless

• Baby potatoes, halved

• Olive oil

• Unsalted butter

• Fresh rosemary sprigs, leaves minced (plus extra for garnish)

• Garlic cloves, minced

• Dry white wine (or extra broth)

• Low-sodium fish or chicken broth

• Heavy cream (or half-and-half for lighter sauce)

• Lemon zest and juice

• Salt and freshly ground black pepper

directions

1. Sear the potatoes
   I heat olive oil and half the butter in a deep skillet over medium-high, add the halved potatoes, season with salt, pepper, and minced rosemary, then cook 6–8 minutes until golden on most sides.

2. Start the sauce
   I stir in garlic, sauté 30 seconds, then pour in wine to deglaze, scraping up browned bits. I add broth, cover, and simmer 10 minutes until the potatoes are tender.

3. Nestle the cod
   I season the cod with salt, pepper, and a pinch of lemon zest, lay the fillets atop the potatoes, cover, and simmer gently 4–5 minutes per ½-inch thickness until the fish flakes.

4. Finish creamy
   I whisk cream and a squeeze of lemon juice into the pan sauce, swirl in the remaining butter, taste, and adjust seasoning. I garnish with extra rosemary and serve straight from the skillet.

Servings and timing

• Makes 4 servings

• Prep: 10 minutes

• Cook: 25 minutes

• Total: ~35 minutes

Variations

• I swap cod for haddock, halibut, or firm tilapia fillets.

• When I crave heat, I add a pinch of crushed red-pepper flakes with the garlic.

• I toss in a handful of baby spinach during the final minute for built-in greens.

• For dairy-free, I use coconut cream and a splash of Dijon instead of heavy cream.

storage/reheating

I refrigerate leftovers in an airtight container up to 2 days. To reheat, I warm gently in a covered skillet over low with a splash of broth so the sauce stays silky and the fish doesn’t dry out.

FAQs

How do I know the cod is done without overcooking?

I check that it flakes easily with a fork and appears opaque throughout; internal temperature should reach 145 °F.

Can I use dried rosemary?

Yes—use one-third the amount, adding it with the potatoes so it rehydrates and flavors the oil.

What potatoes work best?

I like baby Yukon Golds for their creamy texture, but fingerlings or diced red potatoes cook just as well.

Is white wine necessary?

No. I replace it with extra broth and a teaspoon of white-wine vinegar or lemon juice for brightness.

Can I make the sauce thicker?

I simmer the cream an extra 2 minutes uncovered or stir in ½ teaspoon cornstarch mixed with cold water for quick thickening.

Conclusion

This Cod & Rosemary Potatoes in Cream Sauce delivers fragrant herbs, velvety sauce, and flaky fish in under an hour—with just one pan to wash. It’s my effortless answer to a comforting yet elegant weeknight dinner, and I’m sure it’ll become a favorite at your table too.