Description
This Creamy Cod and Potato Skillet is a comforting and flavorful one-pan meal featuring tender cod fillets cooked over a bed of thinly sliced potatoes in a rich, creamy sauce infused with garlic, herbs, and a touch of Parmesan cheese. Perfect for a quick yet elegant dinner that combines delicate seafood with hearty potatoes, all cooked together in a skillet for easy cleanup.
Ingredients
Scale
Main Ingredients
- 4 cod fillets (about 1 lb)
- 3 medium potatoes, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent, setting the base flavor for the dish.
- Add Garlic: Stir in the minced garlic to the skillet and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Cook Potatoes: Arrange the thinly sliced potatoes in an even layer at the bottom of the skillet. Season with salt, pepper, dried thyme, and dried parsley. Pour in the chicken broth, then cover the skillet and simmer for 10-12 minutes until the potatoes are tender through but still hold their shape.
- Season Cod: While the potatoes are cooking, pat the cod fillets dry and season both sides with salt and pepper to enhance their natural flavor.
- Cook Cod with Cream: Once the potatoes are tender, gently place the seasoned cod fillets atop the potatoes in the skillet. Pour the heavy cream evenly over the fish and potatoes. Cover the skillet again and cook for 8-10 minutes, or until the cod flakes easily with a fork and is cooked through.
- Add Parmesan (Optional): In the last 2 minutes of cooking, sprinkle grated Parmesan cheese over the cod and potatoes if using. This will melt to form a delicious cheesy finish.
- Garnish and Serve: Remove the skillet from heat, garnish with fresh chopped parsley, and serve the creamy cod and potatoes hot for a satisfying meal.
Notes
- You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free version, though it will alter the creaminess slightly.
- Using fresh herbs instead of dried thyme and parsley will add a brighter flavor.
- Ensure potatoes are sliced thinly for even cooking and tenderness.
- Covering the skillet during cooking traps steam and helps cook the potatoes and fish gently and evenly.
- Leftovers can be refrigerated for up to 2 days and reheated carefully to avoid drying out the fish.
- For a pescatarian adaptation, use vegetable broth instead of chicken broth.