Creamy Cod and Potatoes Recipe Easy Rosemary Sauce Comfort Meal

Posted on January 19, 2026

creamy cod and potatoes - featured image

There’s something about a chilly evening that just screams for a meal that hugs you from the inside out. I remember one rainy Sunday when I came home exhausted and starving, and this creamy cod and potatoes in rosemary sauce was exactly what I needed. The kitchen smelled like fresh herbs and butter, and the creamy sauce was so luscious it practically melted in my mouth.

I’ve made this recipe more times than I can count, tweaking it just enough to make it my own without losing that comforting vibe. It’s the kind of dish that feels fancy but comes together easily enough for a weeknight. If you love simple ingredients coming together in a creamy, flavorful way, this creamy cod and potatoes recipe with easy rosemary sauce is going to be your new best friend.

Why You’ll Love This Creamy Cod and Potatoes Recipe

Okay, full disclosure: this recipe has completely spoiled regular fish dinners for me. Here’s why it keeps showing up on my table:

One-pan magic: Everything cooks together, which means less cleanup and more time for whatever you love (like a glass of wine or scrolling Pinterest).
Comfort food, but light: The creamy sauce feels indulgent without being heavy. I use just enough cream to get that silky texture but keep it balanced with fresh rosemary and lemon zest.
Perfectly tender cod and potatoes: The potatoes soak up the rosemary sauce, and the cod stays flaky and moist. I’ve had picky eaters ask for seconds, which never happens with fish.
Quick but impressive: Done in about 40 minutes, it’s a total showstopper if you have guests or just want to treat yourself.

Honestly, this creamy cod and potatoes in rosemary sauce is my go-to when I want something that feels like a warm hug on a plate. It’s a recipe that makes you feel like you’ve got your kitchen game on point—without breaking a sweat.

What Ingredients You’ll Need for Creamy Cod and Potatoes in Rosemary Sauce

Here’s what I love about this ingredient list: you probably have most of it in your pantry or fridge already. Plus, I’ll share tips on what brands or swaps work best.

Cod fillets (about 1.5 pounds / 700g) — I prefer wild-caught cod for the best flavor and flaky texture, but farmed works in a pinch. Make sure it’s thawed and patted dry.
Baby potatoes (1.5 pounds / 700g) — Yukon gold or red potatoes are my favorite because they stay firm but tender. I cut them in halves or quarters for even cooking.
Fresh rosemary (2 tablespoons, finely chopped) — This herb is the star of the sauce. Dried rosemary can work, but fresh gives that bright, piney pop.
Garlic cloves (3 medium, minced) — Adds a lovely aromatic base to the sauce.
Heavy cream (1 cup / 240ml) — For that creamy, silky sauce. If you want lighter, half-and-half works too but the sauce won’t be quite as rich.
Butter (3 tablespoons / 45g) — Unsalted, so you can control the salt level. I always use real butter because margarine just doesn’t give the same lusciousness.
Lemon zest and juice (zest of 1 lemon, juice of half) — Adds freshness and cuts through the richness perfectly.
Olive oil (2 tablespoons) — For roasting the potatoes and searing the cod.
Shallot (1 small, finely chopped) — Optional but highly recommended for a subtle sweetness in the sauce.
Salt and freshly ground black pepper — To taste. I’m a fan of finishing with flaky sea salt at the end for texture.

Pro tip: I always buy my fresh rosemary at the farmers market or from the herb section in my grocery store’s produce aisle. It makes a huge difference. Also, freezing lemon zest in small batches means I have it ready for whenever I want to brighten a dish.

Equipment Needed

You don’t need a fancy kitchen to whip up this creamy cod and potatoes with rosemary sauce. Here’s what I use:

Large oven-safe skillet or sauté pan (about 12 inches) — Mine’s a trusty cast iron that’s seen better days, but it gives great heat distribution. If you don’t have oven-safe, just transfer to a baking dish after searing the fish.
Mixing bowls — One for tossing potatoes with olive oil and rosemary, another for seasoning the cod.
Microplane or fine grater — For zesting the lemon. Worth having for any recipe that calls for zest.
Sharp knife and cutting board — Essential for chopping rosemary, garlic, and shallots.
Wooden spoon or silicone spatula — I’m a sucker for my silicone spatula because it scrapes the pan clean without scratching.
Tongs or fish spatula — Makes flipping the cod easier without breaking it apart.

If you don’t have an oven-safe pan, a simple baking dish to finish cooking the potatoes and cod in the oven works just fine. I promise, no fancy gadgets needed!

How to Make Creamy Cod and Potatoes in Rosemary Sauce: Step-by-Step

Preheat and prep (10 minutes)
Preheat your oven to 400°F (200°C). Cut the baby potatoes into halves or quarters for even cooking. Toss them in olive oil, half the chopped rosemary, salt, and pepper. Spread on a baking sheet lined with parchment paper or foil.
Roast the potatoes (20-25 minutes)
Pop the potatoes in the oven and roast until tender and golden, about 20-25 minutes. You want a nice crispy edge but soft inside. Give them a stir halfway through roasting for even color.
Sear the cod (5 minutes)
While the potatoes roast, heat 1 tablespoon olive oil and 1 tablespoon butter in your oven-safe skillet over medium-high heat. Season cod fillets with salt, pepper, and a sprinkle of rosemary. Place cod skin-side down and sear for about 2-3 minutes until golden. Flip carefully and sear the other side for 1-2 minutes. Remove cod from pan and set aside.
Make the rosemary sauce (5-7 minutes)
In the same pan, reduce heat to medium. Add the remaining butter, minced garlic, and shallot. Sauté until fragrant and translucent, about 2-3 minutes. Pour in the heavy cream, lemon zest, and lemon juice. Stir in the rest of the rosemary. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Season with salt and pepper to taste.
Combine and bake (10 minutes)
Add the roasted potatoes to the sauce, stirring gently to coat. Nestle the seared cod fillets back into the pan on top of the potatoes and sauce. Transfer the skillet to the oven and bake for 8-10 minutes, until the cod is opaque and flakes easily with a fork.
Final touches and serve
Remove from oven, sprinkle with flaky sea salt and a little extra fresh rosemary if you like. Serve warm with a wedge of lemon on the side.

Quick note: If your oven-safe pan is small, you can transfer everything to a baking dish before the final step. Just make sure to scrape all that delicious sauce along!

My Best Tips & Techniques for Creamy Cod and Potatoes

Okay, here’s where I spill all the secrets I’ve picked up making this dish way too many times…

Don’t skip roasting the potatoes first. Trust me, they need that crispy edge to contrast the creamy sauce and flaky fish. Boiled potatoes won’t give you the same texture.
Pat the cod dry. Moisture is the enemy of a good sear. I always blot my fillets with paper towels before seasoning.
Use fresh rosemary. The difference is huge. Dried rosemary can be overpowering and woody.
Be gentle when stirring the potatoes into the sauce. You don’t want to break them up; they’re part of the star show.
Don’t overcook the cod. It keeps cooking in the oven, so pull it out as soon as it flakes easily. Overdone fish is dry and sad.
Let the sauce simmer low and slow. That’s how it gets creamy and rich without curdling.
Use a fish spatula if you have one. It makes flipping delicate cod fillets so much easier.

Ways to Mix It Up: Variations on Creamy Cod and Potatoes

Once you nail the classic, here are some fun twists I’ve tried and loved:

Garlic and thyme swap: Replace the rosemary with fresh thyme and add an extra clove of garlic. Thyme gives a softer, earthier herbal note that’s cozy.
White wine kick: Splash in ¼ cup dry white wine before adding the cream for a slightly tangy, layered sauce. Let it reduce to avoid watery sauce.
Spicy version: Add a pinch of red pepper flakes when you sauté the garlic and shallots. Gives the dish a subtle heat that wakes up the creaminess.
Veggie boost: Toss in some green beans or asparagus with the potatoes before roasting. Adds color and crunch.
Dairy-free swap: Use full-fat coconut milk instead of cream and swap butter for olive oil. The dish gets a subtle coconut twist, which is surprisingly good!
Herb blend: Mix rosemary with parsley and chives for a fresh, layered flavor in the sauce.

I love mixing it up depending on what’s in season or what I’m craving. The key is keeping that creamy, herby base—everything else is fair game.

Serving Ideas & Storage for Creamy Cod and Potatoes

This creamy cod and potatoes dish is pretty much perfect on its own, but here’s how I like to enjoy and store it:

Serve warm with a simple green salad dressed in lemon vinaigrette to balance the richness.
Pair it with crusty bread to soak up any extra rosemary sauce. I’m partial to a rustic sourdough.
Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat gently on the stove or in the microwave (covered) to keep the fish moist.
Freeze carefully: I don’t usually freeze this because the sauce can separate, but if you need to, freeze just the potatoes and sauce. Freshly cooked cod is always best.
Reheating tip: Warm leftovers on low heat with a splash of cream or milk to bring back the sauce’s creaminess.

If you want to impress guests, garnish with extra fresh rosemary and a squeeze of lemon just before serving. It looks so pretty and tastes fresh!

Nutritional Info & Health Benefits

Nutrient	Per Serving (approx.)
Calories	380
Protein	35g
Carbohydrates	28g
Fat	15g
Fiber	3g

Here’s the thing: this dish packs a serious protein punch thanks to the cod, which is great for keeping you full and satisfied. The potatoes give you energy with complex carbs, and the rosemary adds antioxidants along with that amazing aroma.

The cream and butter add richness, but if you want to lighten it up, you can always swap for half-and-half or a milk-cream blend. Plus, the lemon zest and juice bring vitamin C and a fresh kick. Overall, it feels indulgent but balanced—and I love that it’s a comfort meal that doesn’t leave me feeling sluggish.

Final Thoughts on Creamy Cod and Potatoes in Rosemary Sauce

So that’s my creamy cod and potatoes recipe with easy rosemary sauce! I know I’ve gone on about it, but when you find a recipe that hits all the right notes—comfort, flavor, simplicity—you want to tell everyone.

This dish has become my go-to when I want something that feels a little special but isn’t a hassle. It’s perfect for family dinners, date nights, or just treating yourself on a quiet evening. Plus, it’s crazy adaptable, so you can make it your own with those variations I shared.

Seriously, give this recipe a try. I’d love to hear how it turns out for you! Drop a comment below or tag me on Instagram @[yourhandle]—I get so excited seeing your kitchen wins.

Happy cooking, and may your kitchen always smell like rosemary and butter!

FAQs About Creamy Cod and Potatoes in Rosemary Sauce

Q: Can I use frozen cod for this recipe?

A: Yes! Just make sure to thaw it completely and pat it dry before cooking. Frozen cod tends to release more water, so drying it well helps you get that perfect sear and prevents the sauce from getting too watery.

Q: What can I substitute for heavy cream in the rosemary sauce?

A: I’ve used half-and-half or even whole milk mixed with a bit of flour to thicken it when I’m watching calories. Coconut milk works if you want a dairy-free version, but it does change the flavor slightly.

Q: How do I know when the cod is perfectly cooked?

A: The best test is to gently flake the thickest part with a fork; it should flake easily and look opaque all the way through. If it’s still translucent in the center, give it a few more minutes in the oven.

Q: Can I make this recipe ahead of time?

A: You can prep the potatoes and sauce up to a day ahead—just store them separately in the fridge. Add the seared cod and bake everything together right before serving for the freshest taste.

Q: What if I don’t have fresh rosemary?

A: Dried rosemary can work in a pinch. Use about 1 teaspoon instead of 2 tablespoons fresh, and crush it between your fingers to release more aroma. Just be careful—it can be a bit overpowering if you use too much.

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