Cod & Potatoes Rosemary Cream

This elegant cod and potatoes dish bathed in rosemary cream sauce brings restaurant-quality dining to your home table. The delicate fish pairs perfectly with tender potatoes, all united by a fragrant herb-infused cream sauce that's both sophisticated and comforting.

I created this recipe when trying to impress my in-laws during their first visit to our home. The combination of tender cod and creamy sauce had everyone scraping their plates and requesting the recipe before dessert was even served.

Ingredients

• Fresh cod fillets: Look for firm fillets with a sweet ocean smell and translucent appearance
• Baby potatoes: Choose small consistent sized potatoes for even cooking
• Heavy cream: The foundation of our velvety sauce use full fat for best results
• Fresh rosemary: Provides the signature aromatic flavor dried works but fresh delivers more impact
• Lemon juice and zest: Brightens the entire dish and cuts through the richness of the cream
• Shallots or onion: Adds subtle sweetness and depth to the sauce base
• Garlic: Fresh minced garlic creates an aromatic foundation for the sauce
• Dijon mustard: Optional but adds a slight tangy complexity to the cream sauce

Step-by-Step Instructions

Prepare the Potatoes:

Start by washing your potatoes thoroughly under cold water to remove any dirt. Cut them into uniform pieces about 1 inch in size ensuring they'll cook evenly. Add them to a pot of generously salted water water should taste like the sea and bring to a rolling boil. Cook just until you can pierce them easily with a fork about 8 to 10 minutes. Be careful not to overcook as they'll continue cooking later in the sauce. Drain thoroughly in a colander and set aside.

Season the Cod:

Take your time patting the cod fillets completely dry with paper towels excess moisture will prevent proper searing. Season both sides generously with salt and freshly ground black pepper. Drizzle with fresh lemon juice and sprinkle with lemon zest gently pressing the zest into the fish. Let the fillets rest for about 5 minutes to absorb these flavors while you prepare your pan.

Sear the Cod:

Heat a large skillet preferably nonstick or cast iron over medium high heat. Add olive oil and butter allowing the butter to melt completely and start to foam but not brown. Carefully place your seasoned cod fillets in the hot pan leaving space between each piece. Let them cook undisturbed for 3 to 4 minutes until the bottom develops a golden crust. Gently flip using a fish spatula and cook the other side for another 3 to 4 minutes. The fish should be opaque and flake easily with a fork. Transfer to a warm plate and tent loosely with foil.

Create the Aromatics Base:

Using the same skillet with all those flavorful bits from the fish reduce the heat to medium. Add a splash of olive oil then add your minced garlic and finely chopped shallots. Sauté gently stirring frequently for about 2 to 3 minutes until they become soft and translucent but not browned. Add your finely chopped fresh rosemary and cook for another minute until fragrant releasing its essential oils into the fat.

Develop the Cream Sauce:

Pour in your halal certified broth scraping the bottom of the pan with a wooden spoon to incorporate all those flavorful browned bits. Bring to a gentle simmer allowing it to reduce slightly for about 2 minutes. Slowly pour in the heavy cream while stirring continuously. Add the Dijon mustard if using and stir to incorporate. Let the sauce simmer gently never boiling for 6 to 8 minutes stirring occasionally until it begins to thicken enough to coat the back of a spoon.

Incorporate the Potatoes:

Add your precooked potatoes to the simmering sauce gently folding them in with a silicone spatula to prevent breaking. Allow them to simmer in the sauce for 3 to 4 minutes turning occasionally to ensure they're evenly coated. The potatoes will absorb some of the sauce flavors while helping to thicken it further.

Reunite with Cod:

Carefully nestle the seared cod fillets back into the skillet placing them on top of the potatoes. Spoon some of the cream sauce over each piece of fish. Reduce heat to low and let everything simmer together for 2 to 3 minutes allowing the flavors to meld while the fish warms through.

Garnish and Present:

Just before serving sprinkle freshly chopped parsley or chives over the dish for a pop of color and fresh flavor. Serve directly from the skillet for a rustic presentation or plate individually with potatoes on the bottom topped with cod and generous spoonfuls of the rosemary cream sauce.

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The rosemary is truly the star ingredient in this dish. I grow it in my garden year round and the aroma that fills the kitchen when it hits the hot pan reminds me of the hillsides in Tuscany where my husband and I spent our honeymoon. Even my rosemary averse children clean their plates when this dish appears at the table.

Perfect Wine Pairing

This creamy cod dish calls for a crisp white wine with good acidity to cut through the richness. A chilled Sauvignon Blanc works beautifully with its citrus notes complementing the lemon in the recipe. If you prefer something with a bit more body a lightly oaked Chardonnay will echo the creamy texture while still providing enough acidity to balance each bite. For a special occasion I recommend a Spanish Albariño which brings mineral notes that enhance the delicate cod flavor.

Make Ahead Options

While this dish is best served fresh you can prepare components ahead of time to streamline your cooking. Boil the potatoes up to one day in advance and store them in an airtight container in the refrigerator. The cream sauce base can also be made ahead minus the cream itself. When ready to serve heat the sauce base add the cream and continue with the recipe as written. The entire dish can be reheated gently on the stovetop with a splash of cream to refresh the sauce though the fish may lose some of its tender texture.

Seasonal Variations

During summer months lighten this dish by adding fresh peas or asparagus tips to the sauce during the last few minutes of cooking. The bright green vegetables add color texture and a seasonal freshness. In fall substitute butternut squash cubes for half the potatoes and add a pinch of nutmeg to the cream sauce. Winter calls for a heartier version with leeks and mushrooms sautéed with the aromatics creating an earthier more substantial dish. Spring is perfect for incorporating fresh herbs like dill and chives into the sauce just before serving.

Recipe FAQs

→ Can I use a different type of fish for this dish?

Yes! While cod works beautifully with its mild flavor and flaky texture, other white fish like haddock, halibut, or sea bass would be excellent substitutes. Just adjust cooking time based on thickness—thinner fillets will cook more quickly, while thicker cuts may need an extra minute or two per side.

→ How do I know when the cod is properly cooked?

Properly cooked cod should be opaque and flake easily when tested with a fork. For a 1-inch thick fillet, 3-4 minutes per side is typically perfect. If you prefer using a thermometer, the internal temperature should reach 145°F (63°C).

→ Can I make this dish dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk and use olive oil instead of butter. The flavor profile will shift slightly, but you'll still get a delicious, creamy sauce. For best results, use unsweetened coconut milk and consider adding a little extra Dijon mustard to balance the flavors.

→ What sides pair well with this dish?

This dish is quite substantial on its own, but pairs beautifully with simple green vegetables like steamed asparagus, sautéed spinach, or a fresh green salad with a light vinaigrette. A crusty bread is perfect for sopping up the delicious cream sauce. For a special occasion, a glass of crisp white wine completes the meal.

→ Can I prepare any components of this dish ahead of time?

Yes! The potatoes can be boiled up to a day ahead and stored in the refrigerator. You can also prepare the aromatics (garlic, shallots, and rosemary) several hours in advance. The complete cream sauce can be made earlier in the day and gently reheated when you're ready to cook the fish. This approach makes the final assembly much quicker for entertaining.

→ How can I thicken the sauce if it seems too runny?

If your sauce needs thickening, simmer it a few minutes longer before adding the fish back to the pan. For a more immediate fix, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir this slurry into the simmering sauce and cook for 1-2 minutes until it reaches your desired consistency.