What the heck is this?
This, my friend, is the weeknight dinner you didn’t know you needed. It’s creamy, comforting, and full of tender cod fillets nestled in a garlicky herb sauce with soft, buttery potatoes soaking up all the goodness. Everything cooks in one skillet (because we love a minimal cleanup moment), and the whole thing feels like a seaside vacation in comfort food form. Bonus: it looks fancy but is ridiculously easy.
Why You’ll Love This Recipe
• One skillet = minimal mess
• Rich, herby cream sauce without being heavy
• Cod stays flaky and juicy
• Cozy enough for a cold night, light enough for spring
• A total upgrade from your usual fish-and-potatoes vibe
The Good Stuff You’ll Need
• 4 cod fillets (about 6 oz each, fresh or thawed if frozen)
• 1½ lbs baby potatoes, halved or quartered
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1½ cups chicken or vegetable broth
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme (or 1 tsp fresh)
• Salt and black pepper, to taste
• Fresh parsley or dill, for garnish
• Lemon wedges, for serving
Let’s Do This
- Cook the potatoes.
Heat the olive oil in a large skillet over medium heat. Add the halved potatoes, sprinkle with salt and pepper, and cook for about 10–12 minutes, stirring occasionally, until golden and almost fork-tender. - Build the flavor base.
Push the potatoes to one side. Add the onion and garlic to the empty space, cooking until soft and fragrant (about 2–3 minutes). Stir everything together. - Add the liquid magic.
Pour in the broth, cream, mustard, and thyme. Stir well and bring to a simmer. Let it cook uncovered for 5–7 minutes, until slightly thickened and the potatoes are fully tender. - Cook the cod.
Nestle the cod fillets into the sauce and spoon a bit of the cream over them. Cover the skillet and simmer on low for about 6–8 minutes, or until the cod is opaque and flakes easily with a fork. - Finish and serve.
Taste the sauce and season with more salt or pepper if needed. Sprinkle with fresh herbs and serve with lemon wedges for a bright finish.
Serving Suggestions
• Crusty bread to mop up that dreamy sauce
• A crisp green salad with vinaigrette
• Steamed green beans or asparagus for extra veg
Switch It Up
• Swap cod for haddock, halibut, or even salmon
• Add spinach or kale in the last few minutes for a veggie boost
• Stir in a spoonful of grated Parmesan for extra richness
• Use coconut milk instead of cream for a dairy-free twist
Make-Ahead Tips
• You can par-cook the potatoes ahead and refrigerate until ready to finish
• The whole dish reheats well on the stovetop over low heat — just don’t overcook the fish
• Not ideal for freezing (cream sauces don’t love it), but leftovers will keep for 2 days in the fridge
Questions People Actually Ask
Q: Can I use frozen cod?
A: Totally! Just make sure it’s fully thawed and patted dry before adding it to the skillet so it cooks evenly and doesn’t water down the sauce.
Q: What if I don’t like mustard?
A: The Dijon just adds depth — it doesn’t taste mustardy. But you can leave it out if it’s not your thing.
Q: How do I know when the cod is done?
A: It should be opaque and flake easily with a fork. Don’t overdo it — cod cooks quickly!
Creamy Cod and Potato Skillet: Cozy, One-Pan Magic from the Sea
- Total Time: 35 minutes
- Yield: 4 servings
Description
This, my friend, is the weeknight dinner you didn’t know you needed. It’s creamy, comforting, and full of tender cod fillets nestled in a garlicky herb sauce with soft, buttery potatoes soaking up all the goodness. Everything cooks in one skillet (because we love a minimal cleanup moment), and the whole thing feels like a seaside vacation in comfort food form. Bonus: it looks fancy but is ridiculously easy.
Ingredients
• 4 cod fillets (about 6 oz each, fresh or thawed if frozen)
• 1½ lbs baby potatoes, halved or quartered
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1½ cups chicken or vegetable broth
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme (or 1 tsp fresh)
• Salt and black pepper, to taste
• Fresh parsley or dill, for garnish
• Lemon wedges, for serving
Instructions
Cook the potatoes.
Heat the olive oil in a large skillet over medium heat. Add the halved potatoes, sprinkle with salt and pepper, and cook for about 10–12 minutes, stirring occasionally, until golden and almost fork-tender.Build the flavor base.
Push the potatoes to one side. Add the onion and garlic to the empty space, cooking until soft and fragrant (about 2–3 minutes). Stir everything together.Add the liquid magic.
Pour in the broth, cream, mustard, and thyme. Stir well and bring to a simmer. Let it cook uncovered for 5–7 minutes, until slightly thickened and the potatoes are fully tender.Cook the cod.
Nestle the cod fillets into the sauce and spoon a bit of the cream over them. Cover the skillet and simmer on low for about 6–8 minutes, or until the cod is opaque and flakes easily with a fork.Finish and serve.
Taste the sauce and season with more salt or pepper if needed. Sprinkle with fresh herbs and serve with lemon wedges for a bright finish.
Notes
• Crusty bread to mop up that dreamy sauce
• A crisp green salad with vinaigrette
• Steamed green beans or asparagus for extra veg
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~430 kcal per serving
- Carbohydrates: ~24g
- Protein: ~34g