Description
This cozy one-pan dinner pairs tender cod and baby potatoes in a silky rosemary cream sauce—comforting, elegant, and done in 30 minutes.
Ingredients
Component Ingredients
Potatoes & Base 1 lb (450 g) baby Yukon Gold potatoes, halved • 1 Tbsp olive oil • 2 Tbsp unsalted butter, divided • 1 Tbsp fresh rosemary leaves, minced • 2 garlic cloves, minced • ¼ cup (60 ml) dry white wine or extra broth • ¾ cup (180 ml) low-sodium fish or chicken broth
Cod 4 cod fillets (5–6 oz / 140–170 g each), boneless/skinless • ½ tsp lemon zest • Kosher salt & freshly ground black pepper
Cream Sauce Finish ½ cup (120 ml) heavy cream or half-and-half • 1 Tbsp fresh lemon juice • Extra minced rosemary for garnish
Instructions
Sear Potatoes – Heat olive oil and 1 Tbsp butter in a deep 12-inch skillet over medium-high. Add potatoes, rosemary, salt, and pepper; cook 6–8 min, turning, until golden.
Build Sauce Base – Stir in garlic; cook 30 sec. Deglaze with wine, scraping browned bits. Add broth, cover, and simmer 10 min until potatoes are tender.
Poach Cod – Pat cod dry; season with salt, pepper, and lemon zest. Nestle fillets over potatoes; cover and simmer gently 4–5 min per ½-in / 1 cm thickness until fish flakes and reaches 145 °F / 63 °C.
Finish Creamy – Reduce heat to low. Stir in cream and lemon juice; swirl in remaining 1 Tbsp butter until sauce is silky. Taste and adjust seasoning.
Serve – Sprinkle with extra rosemary and spoon sauce over fish and potatoes. Serve straight from the skillet.
Notes
Fish swap: Haddock, halibut, or firm tilapia.
Heat boost: Add pinch crushed red-pepper flakes with garlic.
Greens: Fold in 2 cups baby spinach during last minute.
Dairy-free: Use ½ cup coconut cream + 1 tsp Dijon instead of heavy cream.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner / One-Pot Fish
- Method: Stovetop Sear-and-Simmer
- Cuisine: Mediterranean-Inspired
