Why You’ll Love This Recipe

Rich and Creamy: Velvety sauce enriched with fresh rosemary.
Healthy and Satisfying: Lean cod and wholesome potatoes.
Elegant and Simple: Minimal ingredients with impressive flavor.
One-Pan Meal: Easy preparation and cleanup.
Perfect for Any Season: Warm and comforting year-round.

Ingredients

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

4 cod fillets (about 6 ounces each)
1 ½ pounds baby potatoes, halved or quartered
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken or vegetable broth
2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste
Fresh parsley for garnish (optional)

Directions

Cook Potatoes: In a large skillet, heat olive oil over medium heat. Add potatoes and cook, stirring occasionally, until golden and tender, about 15-20 minutes. Remove potatoes and set aside.
Sauté Onion and Garlic: In the same skillet, add onion and garlic. Cook until softened and fragrant, about 3 minutes.
Add Broth and Cream: Pour in broth and heavy cream. Stir in rosemary, salt, and pepper. Bring to a gentle simmer.
Cook Cod: Add cod fillets to the skillet, nestling them into the sauce. Cover and cook for 8-10 minutes, or until the fish is opaque and flakes easily.
Return Potatoes: Gently return potatoes to the skillet and spoon sauce over everything. Heat through for 2-3 minutes.
Serve: Garnish with fresh parsley if desired and serve warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Herb Mix: Add thyme or tarragon along with rosemary.
Lemon Zest: Stir in lemon zest or juice for brightness.
Vegetable Addition: Include green beans or asparagus.
Lightened Sauce: Use half-and-half or milk instead of heavy cream.
Different Fish: Substitute cod with haddock or halibut.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat gently on the stove or microwave, stirring occasionally.
Avoid Overcooking: Reheat just until warmed to prevent drying out fish.

FAQs

Can I use frozen cod?

Yes, thaw completely before cooking.

How do I know when cod is cooked?

Fish should be opaque and flake easily with a fork.

Can I prepare potatoes ahead?

Yes, par-cook potatoes to speed up the recipe.

Is this recipe gluten-free?

Yes, naturally gluten-free if broth is gluten-free.

Can I use dried rosemary?

Yes, but use less as it is more concentrated.

Can I make this dairy-free?

Use coconut milk or dairy-free cream alternatives.

How do I prevent sauce from curdling?

Simmer gently and avoid boiling cream.

Can I bake instead of stove-cook?

Yes, bake cod and potatoes in sauce at 375°F (190°C) for 20-25 minutes.

What sides go well?

Serve with a green salad or crusty bread.

Can I double the recipe?

Yes, use a larger pan and adjust cooking times.

Conclusion

Cod & Potatoes in Rosemary Cream Sauce is a comforting and flavorful dish that combines tender fish, hearty potatoes, and a rich herb-infused sauce. With simple preparation and elegant taste, it’s a perfect meal for family dinners or special occasions.