Cod fillet with Yukon gold potatoes in creamy rosemary sauce

Creamy Lemon-Rosemary Cod with Yukon Gold Potatoes

This Creamy Lemon-Rosemary Cod with Yukon Gold Potatoes is cozy, elegant, and nourishing. A one-pan meal that feels restaurant-worthy while staying weeknight simple.

Introduction

Creamy Lemon-Rosemary Cod with Yukon Gold Potatoes is a wonderfully delicious way to nourish both the body and the soul. This dish is simple but elegant, elevating your palate with rich rosemary cream, fragrant shallots, bright lemon, and tender cod. Perfect for end-of-year coziness or a fresh, comforting start to the new year, it’s the kind of meal that feels comforting yet elevated, all in under an hour.

🌿 Mindful Morsel

Cod is rich in omega-3 fatty acids, supporting heart health, radiant skin, and overall cellular wellness. Rosemary, garlic, and shallots are packed with antioxidants that help reduce inflammation. Combined with nutrient-dense Yukon gold potatoes and healthy fats, this creamy dish offers a deliciously well-rounded, anti-inflammatory–friendly meal.

Recipe Information

  • Servings: 4

  • Prep Time: 15–20 minutes

  • Cook Time: 25–35 minutes

  • Total Time: 40–55 minutes

  • Calories per Serving: ~525 kcal (with heavy cream)

Ingredients

Cod & Potatoes

  • 4 medium cod fillets (or 2 large fillets halved)

  • 4–5 medium Yukon Gold potatoes, quartered

  • 2 tbsp olive oil

  • Zest of 1 lemon

  • 1 tbsp fresh lemon juice

  • 1 tbsp butter

  • Salt, to taste

  • Pepper, to taste

Rosemary Cream Sauce

  • 3 garlic cloves (or 1 heaping tbsp jarred minced garlic), minced

  • 1 shallot (or 1 small yellow onion), finely chopped

  • 1 tbsp olive oil

  • ½ tbsp fresh rosemary (or ½ tsp dried)

  • ½ cup chicken or vegetable stock

  • 1½ cups heavy cream (or half-and-half)

  • ½ tsp Dijon mustard

  • Fresh parsley and/or green onions, chopped, for garnish

  • Salt and pepper, to taste

Instructions

  1. Prep: Quarter Yukon potatoes. Mince rosemary, shallots, and garlic. Zest and juice the lemon. Chop parsley or green onions for garnish and set aside.

  2. Boil: Add potatoes to a pot of salted water and boil 8–10 minutes, until fork-tender. Drain and set aside.

  3. Season: Pat cod fillets dry, then season with salt, pepper, lemon juice, and lemon zest.

  4. Sear: Heat butter and olive oil in a large skillet over medium-high heat. Add the cod and cook 3–4 minutes per side, until golden and cooked through. Remove and keep warm.

  5. Sauté: Reduce heat to medium. Add a drizzle of olive oil, shallots, and garlic. Sauté 2–3 minutes until fragrant.

  6. Add Rosemary: Stir in rosemary and cook 1 minute.

  7. Simmer: Pour in stock and bring to a simmer. Add the heavy cream and Dijon mustard. Simmer 6–8 minutes, stirring often, until the sauce begins to thicken.

  8. Combine: Add the boiled potatoes back into the skillet, coating them in the cream sauce. Heat through 3–4 minutes, stirring regularly.

  9. Finish: Return the cod to the skillet, spoon cream sauce over the top, and warm through 1–2 minutes.

  10. Serve: Plate the potatoes and cod, drizzle with rosemary cream sauce, and garnish with parsley or green onions. Enjoy!

Tips/Notes

  • Swap heavy cream for half-and-half or full-fat coconut milk for a lighter option.

  • Add a handful of spinach or kale to the sauce during the last few minutes for extra greens.

  • If the sauce becomes too thick, loosen with a splash of stock.

  • Haddock, halibut, or tilapia can be substituted for cod.

  • Store leftovers in separate containers for best reheating texture.

Social Media Callout

This Creamy Lemon-Rosemary Cod with Yukon Gold Potatoes is cozy, elegant comfort in one pan. Save it for your next mindful dinner and tag @mmmindfulmorsels. I’d love to see your plate!

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