Cod and Potatoes in Rosemary Cream Sauce
This sophisticated yet effortless dish marries tender, flaky cod with earthy baby potatoes in a luxurious, herb-infused cream sauce. Perfect for a busy weeknight that feels like a gourmet outing, the delicate pine notes of fresh rosemary elevate this heart-healthy meal. It is a true one-skillet comfort dinner designed for busy home cooks who refuse to sacrifice flavor for speed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Dinner
- Method: Skillet Searing
- Cuisine: Contemporary European
- Diet: Pescatarian
Ingredients
4 cod fillets (5–6 oz each)
1 lb baby potatoes, halved
1 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
1 tsp fresh rosemary, finely chopped
Salt and pepper, to taste
Zest of 1 lemon
Fresh parsley, chopped for garnish
Instructions
Place the halved potatoes in a large skillet with a splash of water, cover, and steam for 8-10 minutes until fork-tender.
Remove potatoes from the pan, drain any remaining water, and add olive oil and butter to the skillet over medium-high heat.
Season cod fillets with salt and pepper, then sear in the skillet for 3-4 minutes per side until golden and cooked through; remove and set aside.
In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the chicken or vegetable broth and scrape up any browned bits from the bottom of the pan.
Stir in the heavy cream and chopped rosemary; simmer for 3 minutes until slightly thickened.
Return the potatoes and cod to the skillet, coating them gently in the sauce.
Finish with fresh lemon zest and parsley before serving.
Notes
For the best flavor, use fresh rosemary. If you want a lighter sauce, substitute heavy cream with half-and-half or a milk-and-cornstarch mixture. Ensure the cod is dried well with paper towels before searing to get a perfect golden crust.