Lemon Cod Potato Skillet

Tender cod over garlicky lemon potatoes. Keep potato slices evenly thin so none stay hard beneath the fish.

Why you’ll love this recipe

• Tender cod over garlicky lemon potatoes.
• Keep potato slices evenly thin so none stay hard beneath the fish.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz cod, two fillets
• 12 oz potatoes, 1/4-inch slices
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/3 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a covered skillet

   Heat oil in a covered skillet. Add potatoes and measured water; cover and cook over medium for 12 minutes.

2. 02

   Uncover and cook 3 minutes until water evaporates

   Uncover and cook 3 minutes until water evaporates. Stir in garlic for 30 seconds.

3. 03

   Place cod over potatoes, drizzle with lemon juice and cover

   Place cod over potatoes, drizzle with lemon juice and cover. Cook gently 7–10 minutes until fish reaches 145°F.

4. 04

   Bring it together

   Lift fish carefully onto plates and spoon potatoes and pan juices alongside.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep potato slices evenly thin so none stay hard beneath the fish.

Make it your own

Use haddock or pollock fillets and check for 145°F.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.