Tender, flaky cod fillets served with buttery potatoes, all coated in a luxurious rosemary cream sauce. This elegant yet simple dish is perfect for weeknight dinners or special occasions, offering a comforting blend of delicate fish, creamy texture, and fragrant herbs.

Cod & Potatoes in Rosemary Cream Sauce

Why You’ll Love This Recipe

Combines wholesome cod with creamy potatoes for a hearty, satisfying meal.
The rosemary cream sauce adds an aromatic, gourmet touch without being complicated.
Versatile enough to serve for everyday family dinners or elegant gatherings.
Uses simple, fresh ingredients with easy-to-follow steps.
Balanced in flavor — fresh lemon brightens the richness of the cream sauce.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cod & Potatoes
4 cod fillets (150–180g each), skinless and boneless
500g baby potatoes or Yukon Gold potatoes, halved or quartered
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
1 tablespoon lemon juice
Zest of 1 lemon

For the Rosemary Cream Sauce
1 tablespoon olive oil
3 garlic cloves, finely minced
1 small shallot or onion, finely chopped
1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
1 ½ cups heavy cream
½ cup halal-certified chicken or vegetable broth
½ teaspoon Dijon mustard (optional)
Salt and black pepper to taste
Fresh parsley or chives for garnish (optional)

directions

Prepare the potatoes: Wash and cut the potatoes into halves or quarters. Boil in salted water for 8–10 minutes until fork-tender. Drain and set aside.
Season the cod: Pat cod fillets dry. Season with salt, pepper, lemon juice, and lemon zest. Let rest briefly.
Sear the cod: Heat olive oil and butter in a large skillet over medium-high heat. Sear cod fillets for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
Sauté the aromatics: In the same skillet, lower heat to medium. Add olive oil, garlic, and shallots. Cook for 2–3 minutes until soft and fragrant. Stir in rosemary and cook for another minute.
Make the sauce: Add broth, bring to a simmer, then stir in cream and Dijon mustard (if using). Simmer for 6–8 minutes until slightly thickened.
Add the potatoes: Return boiled potatoes to the skillet. Toss gently in the sauce and cook for 3–4 minutes.
Combine everything: Place cod fillets back into the skillet, spoon sauce over the top, and simmer for 2–3 minutes on low heat.
Serve: Garnish with parsley or chives and serve hot with crusty bread or salad.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Swap cod for haddock, halibut, or sea bass.
Replace rosemary with thyme or tarragon for a different herbal note.
For a lighter version, use half cream and half milk.
Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrients.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop over low heat, adding a splash of cream or broth to refresh the sauce.
Avoid freezing, as the cream sauce may separate upon thawing.

FAQs

Can I use frozen cod?

Yes, but thaw it fully and pat dry before cooking to avoid excess moisture.

Can I make this recipe dairy-free?

Yes, substitute butter and cream with dairy-free alternatives such as coconut cream or oat-based cream.

What can I serve with this dish?

It pairs well with crusty bread, steamed vegetables, or a fresh green salad.

Can I use dried rosemary?

Yes, use half the amount of dried rosemary as fresh to avoid overpowering the dish.

How do I prevent cod from falling apart while cooking?

Handle gently, use medium heat, and avoid overcooking.

Can I use other fish?

Yes, firm white fish like halibut, haddock, or tilapia work well.

How do I thicken the sauce more?

Simmer longer, or stir in a slurry of cornstarch and water.

Is Dijon mustard necessary?

No, but it adds a subtle tang and depth of flavor.

How do I know when cod is cooked?

It should flake easily with a fork and reach an internal temperature of 63°C (145°F).

Can I prepare the sauce ahead of time?

Yes, make the sauce up to a day in advance and reheat gently before adding fish and potatoes.

Conclusion

Cod & Potatoes in Rosemary Cream Sauce is a comforting yet refined dish that’s easy to prepare and full of flavor. The combination of flaky cod, tender potatoes, and silky rosemary-infused cream sauce makes it perfect for both weeknight dinners and special occasions. Serve it warm with bread or salad for a satisfying, elegant meal.