I’ve always had a soft spot for recipes that feel rustic yet comforting, and this dish really captures that mood. Picture tender cod nestled with buttery potatoes, all swimming in a velvety rosemary cream sauce. It’s the kind of meal that makes the whole kitchen smell like you’ve been cooking all day, even if it only took under an hour. I like that trick. This is one of those baked cod recipes that checks all the boxes: hearty, cozy, and simple. The cream sauce clings to each bite, the rosemary adds just the right earthy touch, and the potatoes soak it all up. You know those dishes where people ask for seconds and then casually pretend it’s their first serving? This is one of those. I’ve cooked plenty of fish dinners before, from the best salmon recipe my kids beg for on weeknights, to more classic cod recipes baked with lemon and herbs, but this one stays in regular rotation. It’s filling without being heavy, and it’s one of the best cod recipes to make when you want something that looks a little fancy without the stress. If you’re into rosemary recipes or searching for a cream potatoes recipe that won’t let you down, this one deserves a spot at your table.

1) Key Takeaways
2) Easy Cod and Potatoes in Rosemary Cream Sauce Recipe
3) Ingredients for Cod and Potatoes in Rosemary Cream Sauce
4) How to Make Cod and Potatoes in Rosemary Cream Sauce
5) Tips for Making Cod and Potatoes in Rosemary Cream Sauce
6) Making Cod and Potatoes in Rosemary Cream Sauce Ahead of Time
7) Storing Leftover Cod and Potatoes in Rosemary Cream Sauce
8) Try these Main Course next!
9) Cod and Potatoes in Rosemary Cream Sauce
10) Nutrition

1) Key Takeaways

This dish combines cod, potatoes, and rosemary cream for a rustic comfort meal.
The sauce is rich yet balanced, clinging beautifully to fish and potatoes.
It’s versatile: swap cod for salmon if that’s what you’ve got.
Perfect weeknight dinner that looks more impressive than the effort required.

2) Easy Cod and Potatoes in Rosemary Cream Sauce Recipe

I like meals that bring comfort without trapping me in the kitchen for half the day. This recipe delivers that balance. Cod cooks quickly, potatoes add a hearty touch, and the rosemary cream ties everything together with a calm, earthy flavor. It smells like something from a family gathering, even if you’re just cooking on a Wednesday night.

We’ve all tasted fish recipes that were plain or left us wishing for more. Here, the cream does the heavy lifting, coating every forkful. That’s what makes this one feel more like comfort food than a simple cod recipe. And yes, salmon lovers, this works with baked salmon recipes too. I’ve tried both, and I’ll be honest, they’re equally comforting.

There’s no rush or fuss with this dish. You cook, you bake, and before you know it, the sauce thickens just enough to hug the fish and potatoes. That’s why it’s one of my favorite baked cod recipes and, honestly, one of the best cod recipes I keep returning to. Elena Cooks has plenty of recipes like this on my site, but this one feels extra cozy.

3) Ingredients for Cod and Potatoes in Rosemary Cream Sauce

Cod Fillets: Fresh cod keeps the dish light, flaky, and tender. If you prefer, swap with salmon and it becomes one of the best salmon recipes for a quick dinner.

Baby Potatoes: These small potatoes absorb the cream beautifully. They bake until soft on the inside with a golden edge outside. Think comfort food with every bite.

Olive Oil: Just a touch to keep the dish from sticking and to bring a smooth flavor to the base layer of potatoes.

Butter: It enriches the cream and blends with garlic and onion, giving the sauce depth. That familiar flavor of warm kitchens and holiday meals.

Onion and Garlic: They set the stage for the sauce, with a savory and fragrant base. It’s hard not to sneak a taste while cooking.

Heavy Cream: The heart of the sauce. Thick and lush, it ties everything together into what I’d call a proper cream potatoes recipe.

Rosemary: Fresh rosemary adds earthiness and character. It keeps the dish from being too rich by cutting through the cream with its pine-like aroma.

Salt and Pepper: Straightforward, but when added at the right time, they wake up every flavor in the dish.

Parsley: A sprinkle at the end for brightness. A final flourish to remind you the meal is ready to enjoy.

4) How to Make Cod and Potatoes in Rosemary Cream Sauce

Step 1. Preheat the oven to 375°F. A light coat of olive oil in your baking dish prevents sticking and sets up the layers to come.

Step 2. Boil halved potatoes in salted water until just tender. Drain them and let them steam off some of the moisture. That step helps them hold their texture in the oven.

Step 3. Sauté onion and garlic in melted butter until they turn golden and smell irresistible. This is where your kitchen starts to feel like home.

Step 4. Stir in heavy cream with rosemary, seasoning it with salt and pepper. Let the sauce bubble gently until it thickens just a little.

Step 5. Layer the potatoes in the baking dish, pour over some sauce, and place the cod fillets on top. Cover them with the remaining sauce so everything bakes together.

Step 6. Bake for around 20 to 25 minutes. You’ll know it’s ready when the cod flakes apart and the potatoes get those crisp edges we all fight over.

Step 7. Garnish with parsley. Bring it straight to the table and enjoy how simple ingredients can make such a rich dish.

5) Tips for Making Cod and Potatoes in Rosemary Cream Sauce

Pat the cod dry before baking so the sauce clings better. Wet fish tends to release liquid, and we want flavor, not extra water in the dish. This little move makes baked cod recipes work like magic.

Don’t skip salting the water for potatoes. That’s your first chance to season them all the way through. When the cream wraps around them later, the taste is balanced.

If rosemary feels too strong for you, use less or swap with thyme. The dish still shines. But if you love rosemary recipes like I do, lean in and use it generously.

6) Making Cod and Potatoes in Rosemary Cream Sauce Ahead of Time

I often make parts of this recipe in advance. Boil the potatoes early, even the day before. Keep them in the fridge, ready to layer later. It saves time when you’re tired but craving something cozy.

The cream sauce can be prepared ahead too. Cook it, cool it, and store in a sealed jar. When you’re ready to bake, warm it slightly so it spreads smoothly over the fish and potatoes.

Fish is best cooked fresh, though. So I wait until baking time to add cod or salmon. That way the flavor stays bright and the texture doesn’t toughen. Trust me, fresh makes a difference here.

7) Storing Leftover Cod and Potatoes in Rosemary Cream Sauce

Leftovers keep well in the fridge for up to three days. Use a sealed container to hold both fish and potatoes with their sauce. That keeps the flavors intact.

When reheating, cover with foil and warm in the oven. Microwaving works, but it can dry the fish out. A low oven keeps it tender. It’s worth the extra ten minutes.

If you freeze the dish, do it without the cream. Cream sauces often split after thawing. Stick to fridge storage for the best results. This meal deserves to stay smooth and comforting.

8) Try these Main Course next!

9) Cod and Potatoes in Rosemary Cream Sauce