There’s something deeply comforting about a creamy, one-pan meal bubbling away on the stove. You know the kind—cozy, hearty, and packed with flavor. That’s exactly what this Creamy Cod and Potato Skillet is. It’s the kind of dish that makes you want to grab a chunk of crusty bread and dive right in. Tender, flaky cod meets buttery potatoes in a luscious, garlicky cream sauce… are you drooling yet?
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
This one’s for those chilly nights when you need a meal that hugs you from the inside out. Or for when you’re just craving something satisfying but don’t want to spend hours in the kitchen. Trust me, you’re going to love this.
Why You’ll Love Creamy Cod and Potato Skillet
Versatile
Perfect for a weeknight dinner or an elegant date-night meal at home. It feels fancy but is totally weeknight doable.
Budget-Friendly
Cod and potatoes are humble ingredients, but when treated right, they’re magic. You probably already have most of what you need in your kitchen!
Quick and Easy
Everything comes together in one skillet. Fewer dishes, less stress, more flavor. Yes, please.
Customizable
You can add spinach, peas, or even a handful of fresh herbs to tweak it to your taste.
Crowd-Pleasing
Even picky eaters fall in love with this one. The creamy texture and mild fish make it a family favorite.
Ingredients in Creamy Cod and Potato Skillet
Here’s what makes this dish such a cozy masterpiece—it’s all about layering simple ingredients to build deep, rich flavor:
Cod Fillets: The star protein. Flaky, mild, and perfect for soaking up all the creamy, garlicky goodness.
Yukon Gold Potatoes: Tender and buttery, these hold their shape beautifully and add hearty texture.
Heavy Cream: For that silky, luxurious sauce that pulls the whole dish together.
Garlic: Minced fresh and sautéed to infuse the cream with irresistible depth.
Onion: Adds sweetness and a savory backbone to the sauce.
Chicken Broth: Thins out the cream just enough while packing in flavor.
Butter: Helps build a golden base and adds richness to the dish.
Fresh Thyme: Earthy and fragrant—just a few sprigs add amazing aroma.
Lemon Juice: Brightens everything up with a little zing at the end.
Salt & Pepper: Essential for bringing everything to life.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Set a large, deep skillet over medium heat. A heavy-bottomed pan works best to evenly cook the potatoes and fish.
Sauté Aromatics: Melt butter, then add onion and garlic. Cook until softened and fragrant—this is where the magic starts.
Add Potatoes: Stir in the sliced potatoes and cook for a few minutes, letting them absorb those buttery, garlicky flavors.
Pour in Liquids: Add chicken broth and let the potatoes simmer until nearly tender. Then pour in heavy cream, stir gently, and bring to a soft simmer.
Season & Simmer: Toss in thyme, salt, and pepper. Cover and let everything cook together until the sauce thickens slightly and the potatoes are fork-tender.
Add Cod: Nestle cod fillets into the creamy skillet. Cover again and cook just until the cod flakes easily with a fork—don’t overcook!
Finishing Touches: Squeeze in a bit of lemon juice for brightness and remove from heat. Let the dish rest for a couple of minutes so the flavors can meld.
Serve and Enjoy: Ladle generous spoonfuls into shallow bowls. Add a sprinkle of herbs or fresh cracked pepper on top if you’re feeling fancy. Don’t forget the bread!
How to Serve Creamy Cod and Potato Skillet
This dish is satisfying all on its own, but here are some ways to elevate your table:
Fresh Salads: A simple arugula or baby spinach salad with lemon vinaigrette cuts through the richness beautifully.
Crusty Bread: Perfect for mopping up every last drop of that dreamy cream sauce.
Creamy Accompaniments: A light herbed yogurt sauce or aioli on the side makes this extra decadent.
Vegetable Sides: Steamed green beans, roasted asparagus, or sautéed kale add vibrant color and a healthy balance.
As a Standalone: Honestly, this skillet shines solo—just add a sprinkle of fresh dill or parsley and serve straight from the pan.
Additional Tips
Prep Ahead: Slice your potatoes and mince garlic the night before to make this come together even faster.
Spice It Up: Add a pinch of crushed red pepper or a splash of white wine for a kick.
Dietary Adjustments: Use coconut cream for a dairy-free version or swap in a gluten-free thickener if needed.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the cod.
Double the Batch: Want leftovers? Double the potatoes and sauce—just be sure to use a large enough skillet!
FAQ: Creamy Cod and Potato Skillet
Q1: Can I use frozen cod?
A1: Yes! Just thaw it completely and pat it dry before cooking to avoid excess moisture in the sauce.
Q2: What other types of fish can I use?
A2: Haddock, tilapia, or halibut are great swaps if cod isn’t available.
Q3: Can I make this dish ahead of time?
A3: Yes—prepare everything except adding the cod. Refrigerate, then gently reheat and cook the cod just before serving.
Q4: How do I store leftovers?
A4: Store in the fridge in an airtight container for up to 2 days. Reheat slowly over low heat to keep the fish tender.
Q5: Can I freeze this dish?
A5: It’s best fresh, but you can freeze leftovers. Note that the texture of the cream and potatoes may change slightly upon reheating.
Q6: What’s the best way to reheat it?
A6: Reheat in a covered skillet over low heat with a splash of cream or broth to loosen the sauce.
Q7: Can I add cheese?
A7: Totally! A sprinkle of parmesan or gruyère adds a nutty, savory note that’s delicious with the cream sauce.
Q8: Is this dish kid-friendly?
A8: Yes—it’s mild, creamy, and comforting. You can skip the thyme if your kids prefer simpler flavors.
Q9: What’s the best potato to use?
A9: Yukon Golds or baby potatoes hold up well and have a buttery flavor that suits this dish perfectly.
Q10: Can I make it in the oven instead?
A10: You sure can! After simmering the potatoes, transfer everything to a baking dish, add the cod, and bake at 375°F until the fish flakes easily.
Conclusion
This Creamy Cod and Potato Skillet is the kind of recipe you’ll turn to again and again—easy enough for a weeknight, comforting enough for Sunday dinner, and impressive enough for guests. It’s cozy, craveable, and downright delicious.
Give it a try, and don’t be surprised when it becomes one of your most-requested meals. Go ahead, pour another glass of wine and let dinner practically make itself.
Print
Creamy Cod and Potato Skillet
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Description
This creamy cod and potato skillet is a rich and flavorful dish that combines tender cod fillets with creamy mashed potatoes and a zesty lemon sauce. It’s perfect for a comforting dinner.
Ingredients
- 2 medium russet potatoes, peeled and quartered
- 2 (6 to 8 ounce) cod fillets
- 2 pinches cayenne pepper, divided, or to taste
- Salt to taste
- 7 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped shallot
- 1 cup heavy cream
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste
Instructions
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450°F (230°C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat the remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, about 3-4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer.
- Add cod to the pan and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove. Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Fresh parsley can be used in place of tarragon for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 130mg