Can I use frozen cod for this recipe

Yes, you can use frozen cod as long as it is fully thawed and patted dry before cooking. Because moisture can prevent a good sear, removing excess water helps achieve better texture.

Can I substitute dried rosemary

If you do not have fresh rosemary, dried rosemary works well. Since dried herbs tend to be more concentrated, use a smaller amount. Add it early in the cooking process so it softens and releases its flavor.

How do I make the dish gluten-free

This dish is naturally gluten-free because it relies on cream rather than flour for thickening. Just check your Dijon mustard to ensure it is gluten-free.

What other variations can I try

You can brighten the sauce with extra lemon or include gentle spices. You might also enjoy this dinner alongside recipes like crispy potato croquettes recipe or try seafood favorites such as classic battered fish and chips dinner .

How can I tell when the cod is done

Cod becomes fully cooked when it flakes easily with a fork. Because cod cooks quickly, monitor it closely to prevent overcooking.

Cod and Potatoes with Rosemary Cream Sauce

Name: Cod and Potatoes with Rosemary Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Seafood
Ingredients: 4 cod fillets; 4 Yukon Gold potatoes, sliced; 2 tablespoons olive oil; 2 tablespoons butter; 3 garlic cloves, minced; 1 tablespoon fresh rosemary, finely chopped; 1 cup heavy cream; 1 teaspoon Dijon mustard; Lemon wedges, for serving; Salt and pepper to taste

Description

This Cod and Potatoes with Rosemary Cream Sauce is a cozy and comforting dinner that comes together with simple, wholesome ingredients. Featuring tender, flaky cod paired with buttery Yukon Gold potatoes and a fragrant rosemary cream sauce, it’s an elegant yet easy meal perfect for any evening. Whether for a weeknight or a special dinner, this dish brings warmth and restaurant-quality comfort to your table.

Ingredients

Scale

4 cod fillets
4 Yukon Gold potatoes, sliced
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 cup heavy cream
1 teaspoon Dijon mustard
Lemon wedges, for serving
Salt and pepper to taste

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Instructions

Prepare the Potatoes: Heat olive oil and 1 tablespoon of butter in a skillet. Add sliced Yukon Gold potatoes, season with salt and pepper, and cook over medium heat until tender and lightly browned. Turn occasionally for even cooking.
Sear the Cod: Pat cod fillets dry. Add a bit more olive oil to the skillet and sear cod fillets on each side until golden and flaky. Remove from the pan and set aside.
Make the Rosemary Cream Sauce: In the same skillet, melt the remaining butter. Add minced garlic and rosemary, cooking until fragrant. Stir in heavy cream and Dijon mustard, scraping any browned bits from the bottom. Simmer until slightly thickened.
Combine and Serve: Return cod and potatoes to the skillet. Spoon the rosemary cream sauce over them, allowing the flavors to blend. Serve warm with lemon wedges.

Notes

Use Yukon Gold potatoes for their creamy texture and buttery flavor. Fresh rosemary gives the best aroma, but dried rosemary can be used if adjusted. To store leftovers, refrigerate in an airtight container and reheat gently with a splash of cream to restore smoothness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Pan-Seared
Cuisine: Seafood

Nutrition

Serving Size: 1 plate
Calories: 390
Sugar: 2g
Sodium: 460mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg