Looking for a flavorful fish dinner that’s easy to make and full of rich, herb-forward flavor? This Cod with Rosemary Cream Sauce features pan-seared cod fillets nestled into a garlicky rosemary cream sauce with golden roasted baby potatoes. The fish stays tender and flaky, warmed gently in the sauce just before serving for a dish that feels elegant, but comes together with minimal effort.
Why You Will Love This Cod with Rosemary Cream Sauce and Roasted Potatoes Recipe
- Perfect for cod fillets: This fish recipe is a great way to elevate a mild white fish with bold rosemary and garlic flavor.
- Creamy and comforting: The rosemary cream sauce is rich, velvety, and pairs beautifully with roasted potatoes and pan-seared cod.
- Pan-seared and roasted combo: Crisp-tender potatoes and golden fish deliver great texture and flavor contrast.
- Easy dinner idea: This cod with rosemary cream sauce is ideal for weeknights, date nights, or a quick Sunday dinner with minimal effort.
Ingredients and Substitutions
- Cod: Cod can easily be swapped with haddock, halibut, or another firm white fish.
- Chicken Stock: Use seafood stock or vegetable broth.
- Fresh Rosemary: Fresh is best, but can be substituted with one teaspoon dried rosemary.
- Baby Gold Potatoes: Try Yukon Golds or fingerlings, cut into bite-sized chunks.
How to Serve and Store Leftovers
- Serve this cod with rosemary cream sauce with xtra lemon wedges, crusty bread, or sautéed greens like spinach or kale.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stovetop over low heat to prevent the cream sauce from breaking.
Frequently Asked Questions
- Can I use frozen cod for this recipe? Yes, just make sure to thaw it completely and pat it very dry before searing. Excess moisture can prevent the fish from browning properly.
- What other types of fish work well with this sauce? Any firm white fish such as haddock, halibut, or sea bass will work well. Even salmon would be delicious with the rosemary cream sauce.
- Can I make the rosemary cream sauce ahead of time? Yes, you can prepare the sauce a few hours ahead and store it in the fridge. Reheat gently on the stovetop and stir in the roasted potatoes and cod just before serving.
- Do I have to use baby gold potatoes? Not at all. Yukon Golds, red potatoes, or fingerling potatoes work great—just cut them into similar-sized pieces for even roasting.
- What if I don’t have fresh rosemary? You can substitute with a teaspoon dried rosemary. However, fresh rosemary offers the best flavor and presentation for this dish.
- Is there a dairy-free option for the cream sauce? You can try using full-fat coconut milk in place of the heavy cream, but it will slightly alter the flavor. Be sure to skip the butter or use a plant-based alternative.
- How do I prevent the sauce from curdling when adding lemon juice? Add the lemon juice at the end, off the heat, or just before serving. This will preserve the creaminess of the sauce, while adding brightness.
More Cod Recipes to Love
- Pan Fried Cod with Lemon Butter Sauce
- Baked Cod with Brown Butter
- Crunchy Baked Cod
- Mediterranean Baked Cod in Parchment
- Cod with Cherry Tomatoes
- Blackened Cod with Creamy Pan Sauce
- Oven Roasted Cod with Mediterranean-Style Sauce
- Pan Seared Cod Picatta
Cod with Rosemary Cream Sauce
- Total Time: 40 minutes
- Yield: 2 to 3 servings 1x
Description
This Cod with Rosemary Cream Sauce features pan-seared cod fillets nestled into a garlicky rosemary cream sauce with golden roasted baby potatoes.
Ingredients
- 1 1/2 pounds cod
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons neutral oil (like avocado or canola)
- 2 tablespoons butter
- 4 garlic cloves, minced
- 3 sprigs rosemary, plus more for garnish
- 3/4 cup chicken stock
- 1 1/4 cup heavy cream
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped, for garnish
For the Roasted Potatoes:
- 1 pound baby gold potatoes, halved
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Rinse and dry the baby potatoes. Cut them in half and place in an oven-safe dish. Toss with olive oil, salt, and pepper. Roast until tender and golden, about 25–30 minutes.
- While the potatoes are roasting, pat the cod fillets dry. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat neutral oil in a large skillet over medium-high heat. Sear the cod for about 5 minutes on one side. Flip and cook for an additional 3 minutes, or until fully cooked. Transfer to a plate.
- In the same skillet, reduce heat to medium and melt the butter. Stir in the minced garlic and rosemary sprigs. Cook for about 1 minute, just until fragrant—do not let the garlic brown.
- Deglaze the pan with chicken stock, scraping up any brown bits. Pour in the heavy cream. Season with the remaining salt and pepper. Simmer for 4–5 minutes until the sauce slightly thickens.
- Once the potatoes are done, stir them into the cream sauce. Nestle the seared cod into the skillet and allow to heat through gently.
- Squeeze in the lemon juice, garnish with chopped parsley and rosemary sprigs.
- Serve immediately.
- ENJOY!
Notes
- Be sure to pat the cod dry before searing to get a nice golden crust.
- Don’t overcrowd the skillet when searing the fish—cook in batches if needed.
- Use fresh rosemary if possible for best flavor and garnish appeal.
- When adding garlic, don’t let it brown—it can turn bitter quickly.
- Add the lemon juice at the end to avoid curdling the cream sauce.
- Let the sauce simmer gently to thicken; avoid high heat after cream is added.
- The roasted potatoes soak up the sauce beautifully, so don’t skip them!
- This dish is best served immediately after combining everything in the pan.
- Store leftovers in an airtight container and reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Fish and Seafood
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