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Cod & Potatoes in Rosemary Cream Sauce

Flaky cod fillets and baby potatoes simmered in a rich, homemade rosemary and garlic cream sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, Seafood
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Fish & Potatoes
  • 4 cod fillets 6 oz each, 1-inch thick
  • 1 lb yellow baby potatoes halved or quartered
  • 2 tbsp olive oil
For the Rosemary Cream Sauce
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 2 sprigs fresh rosemary leaves finely chopped
  • 1 cup vegetable or fish broth
  • 0.5 cup heavy cream
  • 1 tbsp fresh lemon juice

Equipment

  • Large skillet (cast iron preferred)
  • Pot for boiling potatoes

Method
 

  1. Boil Potatoes: Boil seasoned potatoes until fork-tender (10-12 mins). Drain.
  2. Sear Cod: Pat cod dry, season, and sear in olive oil for 3-4 minutes per side until crust forms. Remove and set aside.
  3. Sauté Aromatics: Reduce heat. Melt butter, then sauté garlic and chopped rosemary for 1 minute.
  4. Simmer Sauce: Add broth, simmer 3-5 minutes until slightly reduced. Stir in heavy cream and lemon juice, simmer gently until thick and viscous.
  5. Combine & Serve: Return cod and potatoes to the sauce. Spoon sauce over. Simmer 1-2 minutes to heat through. Serve immediately.

Notes

Pat fish very dry for the best sear. Use fresh rosemary for maximum flavor. Simmer the sauce gently to achieve the thick creamy consistency without scorching.