Rosemary Cream Sauce Cod & Potatoes is the elegant, weeknight-friendly dinner that layers tender sliced potatoes and flaky cod under a silky rosemary–garlic cream sauce sparked with lemon and Dijon.
Why You’ll Love This Rosemary Cream Sauce Cod & Potatoes
- Restaurant-style results with simple pantry ingredients
- Velvety, herb-perfumed sauce that clings to every bite
- Balanced brightness from lemon and a hint of Dijon
- Flexible method: one skillet to sear, then bake to finish
- Scales up smoothly for guests or meal prep
- Naturally crowd-pleasing and easy to pair with greens
What Is Rosemary Cream Sauce Cod & Potatoes?
This dish marries two comforts—flaky white fish and buttery potatoes—with a French-inspired pan sauce that’s thick enough to coat but light enough to keep things fresh. Shallots and garlic soften in butter and olive oil, rosemary blooms, and cream mingles with a splash of broth for body. A bit of Dijon enhances the savory backbone while lemon lifts the finish so it never tastes heavy. The cod cooks gently in the sauce, turning succulent and spoon-tender alongside the potatoes.
Rosemary Cream Sauce Cod & Potatoes
Ingredients
Cod & Potatoes
- 4 cod fillets about 1–1¼ lb (450–560 g) total, skinless, pin bones removed
- 1 lb Yukon gold potatoes thinly sliced (⅛–¼ inch)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ¾–1 tsp fine salt, divided to taste
- 0.5 tsp black pepper
Sauce
- 1 small shallot finely minced (or ¼ cup minced sweet onion)
- 2–3 cloves garlic finely minced
- 1.5 tsp fresh rosemary very finely chopped (plus extra for garnish)
- 0.5 cup low‑sodium chicken or fish stock
- 0.75 cup heavy cream or ⅔ cup half‑and‑half
- 1–2 tsp Dijon mustard to taste
- 1 tsp lemon zest
- 1–2 tbsp lemon juice to taste
- Pinch crushed red pepper flakes optional
Finish
- 1–2 tbsp chopped parsley or chives for garnish
- lemon wedges for serving
Instructions
- Step 1 — Par‑Cook Potatoes: Bring a pot of salted water to a simmer. Add sliced potatoes and cook 3–5 minutes until barely tender when pierced. Drain and spread on a towel to steam‑dry, then season lightly with salt.
- Step 2 — Season the Cod: Pat cod very dry and season both sides with salt and black pepper. Set aside.
- Step 3 — Build the Rosemary Cream Base: Heat an oven‑safe skillet over medium. Add olive oil and butter. Sauté shallot with a pinch of salt 2–3 minutes until tender. Add garlic and rosemary and cook 15–30 seconds until fragrant. Pour in stock, scraping up browned bits. Simmer 1–2 minutes, then stir in cream, Dijon, lemon zest, and 1 tbsp lemon juice. Adjust salt and pepper. Simmer gently until the sauce lightly coats a spoon.
- Step 4 — Layer Potatoes & Nestle the Cod: Off heat, fold par‑cooked potatoes into half the sauce in the skillet, shingling them into a bed. Spoon a little sauce over them. Nestle the cod fillets on top and spoon some sauce over each.
- Step 5 — Bake to Tender & Flaky: Transfer skillet to a 375°F (190°C) oven and bake 10–14 minutes, until cod is opaque and flakes easily (internal temp ~135–140°F / 57–60°C) and potatoes are tender.
- Step 6 — Finish & Serve: Squeeze more lemon if desired. Sprinkle parsley or chives and extra rosemary. Spoon extra sauce over servings and serve hot with lemon wedges.
Notes
Ingredients for Rosemary Cream Sauce Cod & Potatoes
Cod & Potatoes
- 4 cod fillets (about 1–1¼ lb / 450–560 g total), skinless, pin bones removed
- 1 lb (450 g) Yukon gold potatoes, thinly sliced (⅛–¼ inch)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ¾–1 tsp fine salt, divided, to taste
- ½ tsp black pepper
Sauce
- 1 small shallot, finely minced (or ¼ cup finely minced sweet onion)
- 2–3 garlic cloves, finely minced
- 1½ tsp fresh rosemary, very finely chopped (plus extra for garnish)
- ½ cup low-sodium chicken or fish stock
- ¾ cup heavy cream (or ⅔ cup half-and-half; see notes)
- 1–2 tsp Dijon mustard, to taste
- 1 tsp lemon zest + 1–2 tbsp lemon juice, to taste
- Pinch crushed red pepper flakes (optional, gentle warmth)
Finish
- 1–2 tbsp chopped parsley or chives
- Lemon wedges for serving
Pantry Notes
- Yukon golds hold shape and bring buttery texture. Russets also work but are more fragile; slice a little thicker.
- Cod is mild with large flakes. Haddock or pollock are excellent stand-ins.
- Cream choice: Heavy cream gives a plush sauce; half-and-half is lighter—just simmer a touch longer.
Ingredient Notes (Substitutions & Healthy Swaps)
- Fish alternatives: Haddock, pollock, or halibut (adjust time; thicker fillets need an extra minute or two).
- Dairy tweaks: For a lighter profile, use half-and-half and reduce a bit longer. For extra silk, stir in a small knob of butter off heat.
- Allium swaps: Shallots are sweet and delicate; onions are fine—just cook to translucent so the sauce tastes round, not sharp.
- Herb shifts: Rosemary is assertive; if you prefer gentler notes, blend with thyme or parsley.
- Gluten awareness: The recipe is naturally gluten-free.
Step-by-Step Instructions
Step 1 — Prep and Par-Cook Potatoes
Bring a pot of salted water to a simmer. Add sliced potatoes and cook 3–5 minutes until barely tender when pierced but not falling apart. Drain well and spread on a towel to steam-dry. Season with a light pinch of salt. Par-cooking prevents underdone centers and guarantees creamy layers.
Step 2 — Season the Cod
Pat cod very dry. Season both sides with salt and black pepper. Set aside while you start the sauce. Dry surface + pre-seasoning = better browning and more flavor.
Step 3 — Build the Rosemary Cream Base
Heat a large oven-safe skillet over medium. Add olive oil and butter. Sauté shallot with a pinch of salt 2–3 minutes until glossy and tender. Stir in garlic 30 seconds until fragrant. Sprinkle in rosemary and optional red pepper flakes; cook 15–20 seconds to bloom.
Pour in stock, scraping up any fond. Simmer 1–2 minutes to reduce slightly. Stir in cream and Dijon; bring to a gentle simmer. Add lemon zest and 1 tbsp lemon juice. Taste; adjust salt, pepper, and lemon. You want rich, savory, and bright in balance.
Consistency cue: The sauce should lightly coat a spoon. If thin, simmer gently another minute; if thick, whisk in a splash of stock.
Step 4 — Layer Potatoes & Nestle the Cod
Off heat, fold par-cooked potatoes into half the sauce right in the skillet, shingling them gently so they form an even bed. Spoon some sauce over top so the potatoes are lightly coated but not swimming. Nestle cod fillets on top, leaving space between pieces. Spoon a little sauce over each fillet.
Step 5 — Bake to Tender & Flaky
Transfer the skillet to a 375°F (190°C) oven. Bake 10–14 minutes depending on fillet thickness, until the cod is opaque and flakes easily with a fork (internal temp around 135–140°F / 57–60°C). The potatoes should be fully tender and infused with sauce.
Step 6 — Finish & Serve
Squeeze on a little more lemon if desired. Sprinkle parsley or chives and a pinch of fresh rosemary. Spoon extra sauce over each portion. Serve hot with lemon wedges.
Pro Tips for Success
- Dry equals golden: Pat cod thoroughly to help slight browning and better sauce adhesion.
- Par-cook potatoes: This guards against underdone centers in the oven.
- Gentle heat for dairy: Keep the cream at a simmer, not a full boil, to preserve silkiness.
- Salt in layers: A pinch with the shallots, another in the sauce, and final adjustments at the end build balanced flavor.
- Taste for brightness: Lemon is your dial. Add drops until the richness sings rather than sits heavy.
- Right pan matters: A 10–12 inch oven-safe skillet gives ideal surface area for even heating and attractive presentation.
Flavor Variations
- Mushroom Rosemary Cream: Sauté 6–8 oz sliced mushrooms with the shallots for woodsy depth.
- Spinach Fold-In: Stir 2 cups baby spinach into the sauce just before baking for a verdant layer.
- Herb Trio: Blend rosemary with thyme and parsley; finish with chives for a layered garden flavor.
- Citrus Twist: Add a strip of lemon peel while the sauce simmers; remove before baking.
- Mustard-Forward: Increase Dijon to 2½ tsp and add a crank of black pepper for a bistro-style edge.
- Caper Pop: Stir in 1–2 tsp rinsed capers for briny contrast (optional).
Serving Suggestions
- Green crunch: Pair with roasted asparagus, green beans, or a lemony arugula salad.
- Bread swipe: Serve with warm crusty bread or soft rolls to mop up the sauce.
- Simple grains: Fluffy rice or quinoa catch extra sauce beautifully.
- Company plate: Add a quick cucumber salad for cool contrast and color.
Storage and Freezing Instructions
- Refrigerate: Cool leftovers; store airtight up to 2 days.
- Reheat: Warm gently in a covered skillet over low heat with a spoon of stock or water until just heated through. Avoid boiling the sauce.
- Freeze: Cream sauces can separate when frozen. For best results, enjoy fresh; if freezing, store the cod and potatoes without sauce, then make the sauce fresh when reheating.
Nutrition Facts (Per Serving)
Approximate values for 1 of 4 servings.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~420 | ~32 g | ~26 g | ~20 g | ~3 g | ~520 mg |
Values vary with cream type, fish thickness, and added salt.
FAQ About Rosemary Cream Sauce Cod & Potatoes
Can I use frozen cod?
Yes. Thaw completely in the refrigerator, then pat very dry before seasoning. Excess moisture prevents light browning and can thin the sauce.
How do I know the cod is done?
The flesh turns opaque and flakes easily with a gentle press. An instant-read thermometer should read 135–140°F (57–60°C) in the thickest part.
Will half-and-half work instead of cream?
It does. Simmer a bit longer to achieve the same nappe (spoon-coating) consistency, and keep heat gentle to avoid breaking.
What if my sauce splits?
Curdling usually comes from boiling dairy or adding lemon too early. To rescue, remove from heat and whisk in a tablespoon of cold cream or a small knob of butter. Next time, maintain a gentle simmer and adjust lemon at the end.
Can I make it on the stovetop only?
Yes. After building the sauce and layering the potatoes, cover and simmer on low until potatoes are tender. Add cod, spoon sauce over, cover, and cook gently until flaky. Watch heat to keep the sauce silky.
Could I use different herbs?
Absolutely. Thyme is classic with cod; parsley and chives add freshness. Rosemary + thyme together is especially aromatic.
How can I make it dairy-lighter?
Use half-and-half, skip the finishing butter, and increase lemon for brightness. You can also add a splash more stock and simmer to body rather than richness.
What sides pair best?
A crisp salad with lemon vinaigrette, roasted asparagus, sautéed green beans, or simply steamed peas. Bread or rice helps catch the sauce.
Can I prep it ahead?
Par-cook and chill the sliced potatoes, and mince the aromatics hours in advance. Build the sauce and bake when you’re ready; cod cooks best fresh.
TastyInspo Notes
- Slice evenly: Use a mandoline or careful knife work for even potato thickness and consistent tenderness.
- Warm your cream: Bring cream toward room temp so it won’t seize when it hits the pan.
- Fond is flavor: The golden bits from shallots/garlic make the sauce special—scrape them up with the stock.
- Nappe test: Drag a spoon through the sauce; it should coat and leave a clean line when you swipe a finger.
- Finish bright: Taste at the end—often one more teaspoon of lemon juice is the difference between “good” and “wow.”
- Plate like a pro: Shingle potatoes, top with cod, then spoon glossy sauce and sprinkle fresh herbs for instant restaurant polish.
Final Thoughts
Rosemary Cream Sauce Cod & Potatoes delivers cozy comfort with refined flair. The method is simple—par-cook potatoes, build a fragrant cream base, and finish the fish gently—yet the results feel special enough for guests. Keep the heat steady, season in layers, and let lemon bring the final sparkle. With a green side and warm bread, you’ve got a complete, memorable dinner any night of the week.
