A warm, creamy meal that tastes like a hug—this dish brings together tender cod fillets and buttery baby potatoes, all smothered in a rich rosemary cream sauce. It’s simple enough for a weeknight dinner but elegant enough for guests. I find it to be one of those soulful recipes that becomes an instant favorite the moment it hits the table.

Comforting Cod & Potatoes in Rosemary Cream Sauce Recipe

Why You’ll Love This Recipe

I like how this dish comes together quickly with simple ingredients, yet feels indulgent.
The rosemary cream sauce gives everything a luxurious finish without much effort.
It’s comforting and filling, especially perfect for colder evenings.
The whole family asks for seconds whenever I serve this.
I can easily swap in other veggies or proteins if I feel like switching things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh cod fillets
baby potatoes
heavy cream
fresh rosemary
garlic cloves
salt
black pepper
olive oil
lemon juice

Directions

Prepare the potatoes: I wash and halve the baby potatoes, then boil them in salted water until they’re fork-tender, about 10–15 minutes.
Sauté aromatics: While the potatoes are cooking, I heat olive oil in a skillet and sauté minced garlic with chopped rosemary for about 1–2 minutes until everything smells amazing.
Make the sauce: I pour in the heavy cream and season it with salt and pepper. I let it simmer gently, stirring occasionally.
Cook the cod: I nestle the cod fillets into the sauce, cover the pan, and let them poach for about 8–10 minutes until the fish flakes easily.
Combine and finish: I drain the cooked potatoes and fold them gently into the skillet with the cod, being careful not to break up the fish. Everything gets coated beautifully in that rosemary cream sauce.
Serve and enjoy: I dish it up while it’s still hot, making sure each plate gets plenty of sauce and tender potatoes.

Servings and Timing

Servings: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes swap the baby potatoes with sweet potatoes for a slightly sweeter twist.
A handful of fresh spinach stirred in at the end adds color and nutrition.
When I want a citrusy punch, I add lemon zest just before serving.
I’ve also used salmon instead of cod, and it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the stove over low heat and add a splash of milk or cream to loosen the sauce. It helps bring back that silky texture without drying anything out.

FAQs

What kind of cod should I use for this recipe?

I like to use fresh cod fillets when I can find them, but frozen fillets work great too—just make sure they’re fully thawed before cooking.

Can I use dried rosemary instead of fresh?

I’ve tried both, and while dried rosemary can work in a pinch, I always get the best flavor from fresh sprigs.

Is this dish good for meal prep?

Absolutely. I portion it out into containers, and it reheats really well with a bit of milk added to restore the creaminess.

Can I make this dish dairy-free?

Yes, I’ve made it with coconut cream and olive oil. The flavor’s slightly different but still comforting and rich.

What should I serve with this dish?

I usually serve it as a full meal, but a light green salad or some steamed green beans go great on the side.

Conclusion

Cod and potatoes in rosemary cream sauce is one of those recipes I always return to. It’s cozy, satisfying, and full of flavor. Whether I’m feeding my family or cooking for friends, this dish never fails to impress. I love how simple ingredients can come together to create something so comforting. Give it a try—you might just find it becomes your new favorite, too.