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Cod & Potatoes in Rosemary Cream Sauce

Tender cod filets and golden, crispy potatoes bathed in a rich, velvety rosemary cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Comfort
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Potatoes & Fish
  • 4 filets cod filets 5-6 oz each
  • 2 lbs Yukon Gold potatoes peeled and halved or quartered
  • 2 tbsp olive oil for potatoes
Cream Sauce
  • 4 tbsp unsalted butter divided
  • 2 tbsp all-purpose flour
  • 1 cup chicken or seafood broth
  • 1 cup heavy cream or half-and-half
  • 2-3 sprigs fresh rosemary divided
  • 2-3 cloves garlic minced
  • 0.25 cup dry white wine optional
Seasoning & Serving
  • Salt and black pepper to taste
  • 1 whole lemon cut into wedges for serving

Equipment

  • Large heavy-bottomed skillet
  • Large baking dish
  • Tongs
  • Whisk
  • Wooden spoon

Method
 

  1. Prepare Potatoes: Par-boil peeled Yukon Gold potatoes in salted water for 5-7 mins. Drain and toss with olive oil, salt, pepper, and minced rosemary.
  2. Sear potatoes: Heat large skillet with 2 tbsp butter over medium-high. Add potatoes and sear for 10-12 mins until golden and crispy. Set aside.
  3. Sear Cod: Pat cod filets dry. Season with salt and pepper. Heat 1 tbsp butter in the same skillet and sear for 3-4 mins per side until golden and flaky. Set aside.
  4. Make the Sauce: Melt remaining butter in the same skillet. Cook minced garlic until fragrant. (Add white wine to deglaze now if using). Whisk in flour and cook 1 min. Gradually whisk in broth and cream until smooth.
  5. Build and Simmer Sauce: Add fresh rosemary sprig to sauce. Simmer 5-7 mins until thickened. Remove the whole rosemary sprig.
  6. Combine and Serve: Add potatoes and cod back to the skillet. Simmer 1-2 mins to combine flavors. Serve garnished with fresh rosemary and lemon wedges.

Notes

Par-boiling potatoes ensures even cooking. Patting cod dry prevents steaming. A well-built roux is key to a smooth sauce. Reheat gently in a skillet to restore velvety texture. Leftovers store well in an airtight container for up to 3 days.