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One-Pan Creamy Garlic Herb Cod and Potatoes

Tender, flaky cod fillets nestled in a bed of sliced potatoes and simmered in a luxurious, garlic and herb-infused cream sauce. A stunning one-pan dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Fish and Potatoes
  • 4 fillets cod fillets about 6 oz each, skinless
  • 1.5 lbs Yukon Gold potatoes washed and sliced 1/4-inch thick
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
Creamy Herb Sauce
  • 0.5 cup chicken or vegetable broth low-sodium
  • 0.75 cup heavy cream
  • 1 tbsp fresh thyme leaves plus extra for garnish
  • 1 large sprig fresh rosemary
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly cracked
  • 1 tbsp fresh lemon juice

Equipment

  • Large deep skillet or braiser with lid
  • Cutting board
  • Chef's knife
  • Wooden Spoon
  • Paper towels

Method
 

  1. Prep the Fish: Pat cod fillets completely dry with paper towels. Season generously with salt and pepper.
  2. Sauté Potatoes: In a large skillet, heat olive oil and butter over medium. Add onions and sliced potatoes. Sauté 8-10 mins until potatoes soften and edges brown slightly.
  3. Aromatics: Push potatoes aside. Add garlic and cook 1 min until fragrant. Pour in broth, scraping up browned bits, and reduce for 2-3 mins.
  4. Simmer Sauce: Reduce heat to medium-low. Stir in heavy cream, Dijon, thyme, rosemary sprig, salt, and pepper. Cover and simmer 5-7 mins until potatoes are fork-tender.
  5. Poach Cod: Uncover and nestle cod fillets into the sauce. Spoon some sauce over the fish.
  6. Cook Fish: Cover and simmer 6-9 minutes until cod is completely opaque and flakes easily. Ensure heat is gentle to prevent cream from splitting.
  7. Serve: Remove from heat. Discard the rosemary sprig. Drizzle with fresh lemon juice and garnish with extra thyme and rosemary. Serve hot.

Notes

Ensure potatoes are fully tender before adding the fish. Do not let the cream come to a rapid boil. Serve with crusty bread to soak up the sauce.