I love how this recipe delivers maximum flavor with minimal effort. The cod turns out beautifully golden and flaky, while the potatoes add a buttery, hearty base. The rosemary cream sauce ties everything together with a fragrant, velvety finish that feels luxurious without being heavy. It’s all made in one pan, which means easy cleanup and a meal that feels special even on a weeknight.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cod fillets (about 5 oz each) 1.5 pounds baby Yukon Gold potatoes, halved 1 tablespoon olive oil 2 tablespoons butter, divided 3 garlic cloves, minced 1 tablespoon fresh rosemary, chopped 1 cup heavy cream 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons fresh parsley, chopped (optional)
Directions
I start by preheating the oven to 400°F (200°C).
I toss the halved baby potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. I roast them for about 25–30 minutes until they’re golden and fork-tender.
While the potatoes cook, I pat the cod fillets dry and season both sides with salt and pepper.
In a large skillet, I heat 1 tablespoon of butter with a splash of olive oil over medium-high heat. I sear the cod for 3–4 minutes per side until it’s golden and cooked through, then remove it from the pan and set it aside.
I reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Then I add the minced garlic and sauté for about 30 seconds.
I stir in the chopped rosemary and cook it for another 30 seconds, just until it becomes fragrant.
I pour in the heavy cream, letting it simmer for 3–4 minutes until slightly thickened. I season with a bit more salt and pepper if needed.
I return the cod to the skillet and nestle the roasted potatoes around the fillets, letting everything simmer together for another 2 minutes so the flavors meld beautifully.
I finish with a sprinkle of fresh parsley before serving hot.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
Variations
I sometimes swap the cod for halibut, haddock, or tilapia if that’s what I have on hand.
If I want a lighter version, I use half-and-half instead of heavy cream.
I occasionally toss in a handful of baby spinach or peas during the final simmer for a pop of color and added nutrients.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I gently warm the cod and potatoes in a skillet over low heat with a splash of cream or milk to keep the sauce silky. I avoid microwaving for too long, as the fish can dry out quickly.
FAQs
How can I tell when the cod is cooked through?
I check that the cod flakes easily with a fork and looks opaque in the center.
Can I use frozen cod for this recipe?
Yes, I just make sure to thaw it completely and pat it dry before searing.
What can I substitute for rosemary?
I like to use thyme or tarragon when I want a different herbal flavor.
Can I make this dish dairy-free?
Yes, I use coconut cream and olive oil instead of heavy cream and butter.
What type of potatoes work best?
I prefer baby Yukon Golds for their buttery texture, but red potatoes work well too.
Can I prepare the sauce ahead of time?
I can make the sauce up to a day ahead and reheat it gently before adding the cod and potatoes.
How do I prevent the cream sauce from curdling?
I keep the heat on medium and avoid boiling—gentle simmering keeps it smooth.
Can I bake everything in one pan?
Yes, I sometimes roast the fish and potatoes together, then pour the sauce over just before serving.
Is this dish freezer-friendly?
I don’t recommend freezing it, as the cream sauce tends to separate when thawed.
What side dishes go well with this meal?
I like serving it with steamed green beans, a crisp salad, or roasted asparagus.
Conclusion
I find this cod and potatoes with rosemary cream sauce to be the perfect blend of comfort and sophistication. The creamy herb sauce elevates the humble ingredients into something truly special, and I love how it all comes together in one pan. It’s a dish I return to often when I want an effortless yet elegant meal that always impresses.
A comforting one-pan meal featuring tender roasted baby potatoes and flaky pan-seared cod fillets enveloped in a rich rosemary-infused cream sauce. Perfect for cozy dinners or entertaining guests, it delivers restaurant-quality flavor with minimal effort.
Ingredients
4 cod fillets (about 5 oz each)
1.5 pounds baby Yukon Gold potatoes, halved
1 tablespoon olive oil
2 tablespoons butter, divided
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat the oven to 400°F (200°C).
Toss the halved baby potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25–30 minutes until golden and fork-tender.
While the potatoes roast, pat the cod fillets dry and season both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of butter with a splash of olive oil over medium-high heat. Sear the cod for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium and melt the remaining tablespoon of butter in the same skillet. Add minced garlic and sauté for 30 seconds.
Stir in the chopped rosemary and cook for another 30 seconds until fragrant.
Pour in the heavy cream and simmer for 3–4 minutes until slightly thickened. Adjust seasoning if needed.
Return the cod to the skillet and nestle the roasted potatoes around the fillets. Simmer for 2 minutes to let the flavors meld.
Garnish with chopped fresh parsley and serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Swap cod for halibut, haddock, or tilapia if preferred.
Add baby spinach or peas during the final simmer for color and nutrients.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of cream or milk to maintain texture.
