Description
Creamy cod and potato skillet is a comforting one-pan meal featuring tender flaky cod, buttery potatoes, and a rich, herbed cream sauce. It’s a simple yet elegant dish perfect for cozy dinners and pairs beautifully with a side salad or crusty bread.
Ingredients
Fish and Potatoes
- 1 lb cod fillets, cut into large chunks
- 1 lb baby potatoes, halved or quartered
For the Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 3/4 cup heavy cream
- 1/4 cup low-sodium chicken or vegetable broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1 tablespoon chopped fresh parsley or dill
- Lemon wedges for serving
Instructions
- Cook the Potatoes: Bring a pot of salted water to a boil and cook the potatoes for 8–10 minutes until just tender, then drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Sauté the chopped onion for 4–5 minutes until soft, then add garlic and cook for 30 seconds.
- Deglaze and Simmer: Pour in the white wine (if using) and simmer for 2–3 minutes to reduce.
- Add Cream Sauce Ingredients: Stir in the cream, broth, Dijon mustard, thyme, salt, and pepper. Simmer gently for 2–3 minutes to blend flavors.
- Combine Potatoes and Sauce: Add the cooked potatoes and stir to coat them in the sauce.
- Cook the Cod: Nestle the cod pieces into the skillet, cover, and cook on low heat for 8–10 minutes until the fish is cooked through and flakes easily.
- Finish and Serve: Remove from heat, sprinkle with chopped fresh herbs, and serve immediately with lemon wedges.
Notes
- For extra flavor, use smoked paprika or add a handful of spinach at the end for greens.
- If you prefer a lighter sauce, substitute half-and-half or whole milk for the cream.
- This dish is best served fresh but can be gently reheated the next day.
