I made this Cod & Potatoes in Rosemary Cream Sauce by accident once after a long day when I meant to roast the cod, but the oven had a mind of its own. I pivoted to the stove, tossed in some cream, rosemary, and potatoes that were already par cooked, and the kitchen smelled like a tiny bistro. My neighbor popped in to return a cup of sugar and stayed for dinner, which honestly is the best kind of review. Also, I forgot to set a timer, ate a forkful straight from the pan, and burnt my tongue, so consider this my loving cautionary tale.
Why you might fall for this
I make this when I want comfort that still feels a bit dressed up. My family goes a little bananas for the sauce because it hugs the potatoes and the cod at the same time, which sounds odd, but trust me, it works. The rosemary adds that woodsy perfume without getting bossy. And the dish uses pantry stuff I usually have around, so when I get home late and the fridge glares at me, I can still pull this off. The only tiny headache used to be curdled cream, but actually, I find it works better if the cream is room temp; problem sorted.
What you need, plus the swaps I actually use
- 600 g cod fillets, skinless if you like. Frozen is fine, just pat super dry
- 500 g potatoes, peeled and sliced about 5 mm thick. Or leave the skins on if you are feeling rustic, I sometimes do
- 1 tablespoon olive oil, plus a drizzle for luck
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely chopped. I have used garlic paste in a pinch
- 1 heaped teaspoon fresh rosemary, finely chopped. Dried works too, use half the amount
- 250 ml heavy cream. Half and half will do if you simmer gently
- 100 ml chicken or veg stock, low sodium
- A squeeze of lemon juice, about 1 tablespoon
- Salt and pepper, to taste. My grandmother always insisted on a specific flaky salt, but honestly any decent salt works
- Optional: a handful of grated Parmesan, and a handful of peas for color
How I cook it when I am not overthinking
- Par cook the potatoes: Pop the sliced potatoes in a pot of well salted water. Boil until just tender, about 8 minutes. Drain and let them steam dry. If they tear a little, do not sweat it.
- Season the cod on both sides with salt and pepper. This is where I usually sneak a taste of the raw cod. Kidding. Please do not.
- Get a large skillet hot over medium heat. Add the olive oil and a tablespoon of butter. When it shimmers, lay in the cod. Cook 2 to 3 minutes per side until the fish just starts to flake. Do not chase a perfect sear, we want gentle. Transfer to a plate, it will finish in the sauce.
- Lower the heat a notch. Add the remaining butter, then garlic and rosemary. Stir 30 seconds until fragrant. If it looks a bit weird at this stage, it always does.
- Pour in the stock, scrape the tasty bits form the pan with a wooden spoon. Let it bubble for a minute.
- Stir in the cream. Keep the heat at a friendly simmer, not a furious boil. Taste and season. I add a squeeze of lemon here so the sauce does not feel heavy.
- Nestle the potatoes into the sauce in a single layer or honestly a shingled pile, whatever fits. Simmer 3 to 4 minutes until the sauce thickens and coats the potatoes like a nice winter scarf.
- Slide the cod back in, along with any resting juices. Sprinkle in peas if using. Simmer 2 minutes more until the fish is just opaque and flakes easily.
- Finish with Parmesan if you fancy, and another spritz of lemon. Turn off the heat and let it sit for 2 minutes. This pause helps everything relax together.
Quick digression while it rests: I once tried to learn sourdough in the same kitchen while making this. Flour everywhere, rosemary stuck to my elbow. Ten out of ten would not multitask like that again.
Little notes I learned the slightly messy way
- Room temperature cream behaves better. Cold cream can split if the pan is too hot.
- Salt the potato water generously. If the potatoes taste right, the whole dish sings.
- Lemon at the end brightens everything, but a smidge in the middle lifts the sauce sooner, so I do both.
- If your sauce feels thin, simmer uncovered one extra minute and do not stir much, it thickens quietly.
Variations I have played with
- Thyme instead of rosemary. Softer aroma, also lovely.
- Smoked paprika in the cream. A quarter teaspoon, cozy and slightly sunny.
- Swap cod for salmon. Richer, so I cut the cream with a splash of milk.
- One that flopped a bit: I tried coconut milk once. The rosemary clashed with it, and the sauce went kind of shy. Tasty, just not this dish.
Gear I grab, plus a quick workaround
- Large skillet, about 30 cm, preferably heavy. I call it essential, but on second thought any decent pan that heats evenly will do.
- Wooden spoon for scraping. A silicone spatula works if that is what you have.
- Small pot for the potatoes. Or microwave the slices in a covered bowl with a splash of water for 5 minutes if you are in a pinch.
How to stash the leftovers
Cool, then refrigerate in a lidded container up to 2 days. Rewarm gently on the stove with a spoon of water or milk to loosen. I think this tastes better the next day, though honestly, in my house it never lasts more than a day.
How we like to serve it
I spoon the cod and potatoes into shallow bowls, extra sauce on top, then scatter parsley and black pepper. A crisp green salad on the side and some crusty bread for sauce mopping is our family routine. If it is chilly out, I add a cheeky splash of extra cream at the table. Why not.
Pro tips, learned the real way
- I once tried rushing the sear and regretted it because the fish stuck. Let the pan heat, lay the fish, then give it a moment to release.
- I cranked the heat too high once when adding cream, and it split. Keep it at a gentle simmer and you will be grand.
- Forgot to salt the potato water one time, and the dish tasted flat no matter how much salt I added later. Season early.
FAQs I keep getting
Can I use frozen cod
Yes, totally. Thaw overnight, then pat very dry, like really dry. Wet fish will steam, not sear.
What if I do not have cream
Use evaporated milk, or half and half and be gentle with heat. It will be a touch lighter, still lush.
Is dried rosemary okay
Yep. Use about half the amount and rub it between your fingers first to wake it up.
How do I know the fish is done
It should flake easily and look opaque. If you like numbers, check reliable guidance here: FDA safe temps.
Can I make it dairy free
Probably. Use olive oil and a creamy oat based substitute. I would skip the Parmesan and add a splash more lemon.
Any tips for pan cooking fish
I love this deep dive on technique: pan searing basics. It helped me relax about it.
Could I roast the potatoes instead
Yes, and they get extra crisp. Here is a method I like: roast potatoes how to. Then tuck them into the sauce right before serving.
Final little nudge
If you have fresh rosemary, use it. If not, do not let that stop you. This Cod & Potatoes in Rosemary Cream Sauce is forgiving, friendly, and kind of a hug in a bowl, which is exactly what I want after one of those long days when the to do list wins.