Name: Cod & Potatoes in Rosemary Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cod fillets (about 6 oz each); 1 lb baby potatoes, halved; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped; 1/2 cup dry white wine (optional); 1 cup heavy cream; 1 tablespoon butter; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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This Cod & Potatoes in Rosemary Cream Sauce is a comforting and elegant dish that combines tender cod fillets with creamy potatoes, all infused with the aromatic flavor of rosemary. It’s perfect for a cozy dinner or when you want to impress guests with minimal effort. The best part? It all comes together in one pan, making cleanup a breeze.

Cod & Potatoes in Rosemary Cream Sauce

Ingredients

4 cod fillets (about 6 oz each)

1 lb baby potatoes, halved

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

½ cup dry white wine (optional)

1 cup heavy cream

1 tablespoon butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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

Directions

Preheat oven to 375°F (190°C).

In a large ovenproof skillet, heat olive oil over medium heat. Add halved potatoes, cut side down, and cook until golden, about 8–10 minutes. Remove and set aside.

In the same skillet, add butter, then onion and garlic. Sauté until fragrant and translucent, about 3 minutes.

Stir in chopped rosemary and season with salt and pepper. If using wine, pour it in now and let simmer for 2–3 minutes to reduce slightly.

Return potatoes to the skillet, arranging them evenly. Place cod fillets on top of the potatoes.

Pour heavy cream over the fillets and potatoes, add an extra sprig of rosemary on top, then transfer skillet to the oven.

Bake for 15–20 minutes, until cod is opaque and flakes easily and potatoes are tender.

Remove from oven, garnish with fresh parsley, and serve immediately.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Variations

Add Vegetables: I sometimes add other veggies like spinach, peas, or mushrooms to the pan before baking. They pair wonderfully with the creamy sauce.

Lighter Option: If I’m looking to reduce the richness of the dish, I’ll use half-and-half or a lower-fat cream instead of heavy cream.

Make It Spicy: For a little heat, I love adding a pinch of red pepper flakes to the sauce. It adds a nice kick without overpowering the delicate flavors.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the dish in a skillet over low heat, adding a splash of cream or broth to bring back the moisture. Alternatively, I can gently reheat it in the oven at 350°F (175°C) until warmed through.

FAQs

Can I use frozen cod fillets for this recipe?

Yes, I can! Just make sure to thaw the cod fillets thoroughly before cooking to ensure they cook evenly.

Can I make this dish ahead of time?

While this dish is best served fresh, I’ve made it ahead of time by preparing the cod and potatoes up to the point of baking. Then, I cover and refrigerate it. When I’m ready to serve, I bake it as instructed.

What type of potatoes should I use?

I prefer baby potatoes for this recipe because they cook quickly and have a creamy texture, but I can use Yukon Gold or red potatoes as well.

Can I substitute the heavy cream with something else?

For a lighter version, I can use half-and-half or a non-dairy cream alternative like coconut cream or almond milk.

What can I serve with this dish?

I love serving it with a light green salad or steamed vegetables like broccoli or green beans to balance out the richness of the cream sauce.

Conclusion

This Cod & Potatoes in Rosemary Cream Sauce is one of my favorite go-to recipes when I want something comforting yet impressive. The combination of tender cod, creamy potatoes, and the aromatic rosemary sauce is simply irresistible. It’s an easy, elegant dinner that’s perfect for any occasion, and I’m sure it will become a favorite in your kitchen too.

Recipe:

Cod & Potatoes in Rosemary Cream Sauce

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

Instructions

Preheat oven to 375°F (190°C).
In a large ovenproof skillet, heat olive oil over medium heat. Add halved potatoes, cut side down, and cook until golden, about 8–10 minutes. Remove and set aside.
In the same skillet, add butter, then onion and garlic. Sauté until fragrant and translucent, about 3 minutes.
Stir in chopped rosemary and season with salt and pepper. If using wine, pour it in now and let simmer for 2–3 minutes to reduce slightly.
Return potatoes to the skillet, arranging them evenly. Place cod fillets on top of the potatoes.
Pour heavy cream over the fillets and potatoes, add an extra sprig of rosemary on top, then transfer skillet to the oven.
Bake for 15–20 minutes, until cod is opaque and flakes easily and potatoes are tender.
Remove from oven, garnish with fresh parsley, and serve immediately.