If you’re craving comfort food that feels special but comes together with little fuss, let me introduce you to Creamy Cod & Potatoes with Rosemary Sauce. Imagine flaky cod nestled in a velvety, herb-kissed sauce, all piled high on golden roasted potatoes—it’s pure joy on a plate. This dreamy dish balances fresh flavors, gentle aromatics, and a heavenly hit of creaminess, making it impossible not to go back for seconds. Whether for a cozy weekday dinner or a dinner party special, you’ll be thrilled you found this recipe!
Ingredients You’ll Need
The magic of Creamy Cod & Potatoes with Rosemary Sauce lies in its approachable ingredients. Each one brings something to the table—from the richness of cream to the punch of garlic and the freshness of lemon zest. Here’s exactly what you’ll need and why you shouldn’t skip a single one:
- Cod fillets: This mild, flaky white fish soaks up the creamy rosemary sauce beautifully and remains tender after simmering.
- Baby potatoes: Roasting these brings out their naturally sweet, buttery flavor and gives a hearty base for all that luscious sauce.
- Olive oil: Essential for roasting and sautéing, it adds depth and gently enhances all the dish’s flavors.
- Unsalted butter: Adds richness and helps create a silky, restaurant-quality sauce.
- Garlic cloves: A burst of savory aroma that lifts and energizes the whole dish.
- Shallot: Milder than onion, its sweetness melds seamlessly into the rosemary cream.
- Heavy cream: The base of our sauce—think creamy, decadent, and totally crave-worthy.
- Low-sodium chicken or vegetable broth: Keeps the sauce from being too heavy, and gives gentle seasoning.
- Fresh rosemary: The star herb—its fragrant, piney notes sing through the sauce.
- Lemon zest: Adds bright citrus fragrance to balance the creaminess.
- Lemon juice: Just a splash to lift all the flavors and sharpen the finish.
- Salt and black pepper: No dish is complete without seasoning! Tastes are personal, so add to your liking.
- Chopped parsley (optional): For a pop of color and fresh flavor just before serving.
How to Make Creamy Cod & Potatoes with Rosemary Sauce
Step 1: Roast the Potatoes
Start by preheating your oven to 400°F. Toss those halved baby potatoes with a drizzle of olive oil, a pinch of salt, and a good grinding of pepper. Spread them on a baking sheet in a single layer for maximum golden crispness. Pop them in the oven and roast for 25 to 30 minutes. They’ll emerge perfectly tender inside, with crispy, irresistible edges. Trust me, the potatoes are the foundation of every great bite of Creamy Cod & Potatoes with Rosemary Sauce!
Step 2: Sauté Aromatics
While your potatoes sizzle in the oven, grab a large skillet and set it over medium heat. Add the remaining olive oil and a tablespoon of butter. As soon as the butter’s melted and bubbly, stir in the chopped shallot and minced garlic. Cook this duo for 2 to 3 minutes, just until softened and fragrant—it’ll already start to smell like something special is on its way.
Step 3: Make the Rosemary Cream Sauce
Pour the broth and heavy cream right into your skillet, letting them mingle with the garlic and shallot. Add finely chopped rosemary, lemon zest, and lemon juice, and give everything a good stir. Simmer the sauce for 5 to 7 minutes, stirring occasionally, so it thickens up a bit and those rosemary oils have time to infuse the rich cream. This stage is where your Creamy Cod & Potatoes with Rosemary Sauce really starts to shine—the aroma alone will have everyone circling the kitchen!
Step 4: Cook the Cod
Season your cod fillets generously with salt and pepper. Nestle them gently into the skillet, ensuring they’re partly submerged in all that heady rosemary sauce. Cover and let them gently simmer for 8 to 10 minutes. You’ll know the cod is done when it turns opaque and flakes effortlessly with a fork. Don’t rush it—slow, gentle cooking keeps the fish moist and tender.
Step 5: Assemble and Serve
To finish, arrange your roasted potatoes on plates, then carefully spoon the cod and a generous helping of sauce over the top. Sprinkle on chopped parsley if you’re feeling fancy. Every forkful is a dreamy mix of buttery potatoes, flaky fish, and lush, herbal cream—a celebration of everything comforting and vibrant in Creamy Cod & Potatoes with Rosemary Sauce.
How to Serve Creamy Cod & Potatoes with Rosemary Sauce
Garnishes
I absolutely adore finishing this dish with a flourish of freshly chopped parsley—it adds a pop of vivid green and a whisper of clean, herby flavor. For a little extra zing, consider a sprinkle of additional lemon zest on top just before serving. If you’re in a creative mood, try toasted pine nuts or a drizzle of really good olive oil—they’ll both add luxurious texture to your Creamy Cod & Potatoes with Rosemary Sauce.
Side Dishes
Since this dish is already hearty and comforting, keep the sides light and fresh. Simple steamed green beans or a crisp salad with a citrusy vinaigrette complement the richness of the rosemary cream sauce beautifully. If you love color on your table, some roasted carrots or asparagus would round out the meal in style.
Creative Ways to Present
For a showstopper dinner party, serve the cod and sauce in individual shallow bowls with the potatoes tucked underneath for dramatic effect. For a family-style meal, arrange everything on a large platter—the cod nestled on a bed of golden potatoes, herbs and lemon slices scattered over the top. And if you have leftovers, try using the sauce and potatoes in a brunchy hash, topped with a runny egg—it’s a revelation!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Cod & Potatoes with Rosemary Sauce keeps well in the fridge for up to two days. Store everything in an airtight container and try to keep the potatoes and sauce separate from the fish if possible—this will help maintain the best texture when you reheat.
Freezing
While this dish is best enjoyed fresh, you can freeze the sauce and potatoes (minus the fish) for up to one month. Cod tends to change texture once frozen and reheated in cream sauce, so if you want to freeze, do so before adding the fish, then cook the cod fresh when ready to serve.
Reheating
For best results, gently reheat leftovers on the stovetop over low heat, adding a splash of broth or milk if the sauce has thickened too much. Avoid microwaving the cod for too long, as it can dry out—instead, use short bursts and check frequently. Roasted potatoes reheat beautifully in a hot oven to regain a bit of crispness.
FAQs
Can I use a different type Main Course
Yes! While cod is luscious and holds up beautifully in the creamy rosemary sauce, you could also use halibut, haddock, or pollock. Just adjust the cooking time based on the thickness of your fillets.
What if I don’t have fresh rosemary?
No worries—a teaspoon of dried rosemary works just fine if you don’t have the fresh stuff. Crush it between your fingers before adding to help release its essential oils for maximum flavor in your Creamy Cod & Potatoes with Rosemary Sauce.
Can this be made dairy-free?
Absolutely! Use your favorite plant-based butter and swap the heavy cream for a rich, unsweetened oat or cashew cream. The sauce may have a slightly different texture, but the herbal, lemony profile will still shine.
How do I know the cod is cooked?
Cod is ready when it turns opaque and flaky. If you gently twist a fork into the thickest part and it flakes easily, it’s time to eat! Be careful not to overcook—overdone cod can turn a bit rubbery.
Can I prepare any components ahead?
You sure can. Roast the potatoes up to a day ahead and store in the fridge. You can also prep the sauce (without adding fish) in advance—just warm on the stove and finish with the cod when you’re ready to serve Creamy Cod & Potatoes with Rosemary Sauce.
Final Thoughts
There’s something truly magical about bringing together simple ingredients and letting them become a showstopping main dish like Creamy Cod & Potatoes with Rosemary Sauce. I hope you give it a whirl—it’ll turn any weeknight into a special occasion, and I can’t wait for you to taste how soothing, bright, and full of flavor this recipe can be. Happy cooking!
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Creamy Cod & Potatoes with Rosemary Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and flavorful meal with this Creamy Cod & Potatoes with Rosemary Sauce recipe. Tender cod fillets are enveloped in a luscious rosemary-infused cream sauce, served over golden roasted baby potatoes. This dish is a perfect combination of creamy, savory, and herby flavors that will impress your taste buds.
Ingredients
Cod & Potatoes:
- 1½ pounds cod fillets (cut into large pieces)
- 1½ pounds baby potatoes (halved)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Rosemary Sauce:
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- ½ cup low-sodium chicken or vegetable broth
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Potatoes: Toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender.
- Prepare the Sauce: In a skillet, heat remaining olive oil and butter. Cook shallot and garlic until softened. Add broth, cream, rosemary, lemon zest, and lemon juice. Simmer until slightly thickened.
- Cook the Cod: Season cod fillets with salt and pepper. Nestle them into the sauce, cover, and simmer for 8–10 minutes until opaque and flaky.
- Serve: Serve the cod and sauce over roasted potatoes. Garnish with parsley if desired.
Notes
- Yukon gold potatoes work well for a creamy texture.
- For extra flavor, sear the cod in olive oil before adding to the sauce.
- This dish pairs beautifully with steamed green beans or a light salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 portion with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 360mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 100mg
