One-Pan Lemony Cod with Potatoes and Green Beans
By Eric HaesslerPublished on January 2, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
1½ pounds red potatoes, unpeeled, sliced ¼ inch thick1½ teaspoons table salt, divided1 teaspoon pepper, divided1 small onion, sliced into thin rounds2 tablespoons finely chopped preserved lemon, divided¾ cup dry white wine or dry vermouth1½ pounds skinless cod fillet, sliced crosswise into 4 equal pieces3 tablespoons unsalted butter, cut into 12 pieces8 ounces green beans, trimmed¼ cup lemon juice (2 lemons) ¼ cup chopped fresh dill
Before You Begin
Haddock or other firm-fleshed, flaky white fish may be substituted for cod. Serve with buttered, crusty bread.
Instructions
- Season 1½ pounds unpeeled red potatoes, sliced ¼ inch thick, with 1 teaspoon table salt and ½ teaspoon pepper and arrange in even layer in 12-inch skillet. Separate 1 small onion, sliced into thin rounds, into rings and scatter over top of potatoes along with 1 tablespoon finely chopped preserved lemon. Add ¾ cup white wine, cover, and bring to boil over medium-high heat. Boil for 2 minutes, stir, then redistribute vegetables in even layer.
- Sprinkle 1½ pounds cod, sliced crosswise into 4 equal pieces, with remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Arrange fish on top of potato mixture, positioning thicker ends toward edge of pan and folding thinner tail ends under themselves for even cooking. Reduce heat to medium, cover, and simmer until cod registers 100 degrees at thickest part, 6 to 7 minutes.
- Uncover. Scatter 3 tablespoons unsalted butter, cut into 12 pieces, and remaining 1 tablespoon finely chopped preserved lemon evenly over fish. Scatter 8 ounces green beans over top, cover, and continue to cook until cod registers 140 degrees, 6 to 7 minutes longer. Stir in ¼ cup lemon juice and garnish with ¼ cup chopped dill. Serve.
Time
35 minutesYield
Serves 4Ingredients
1½ pounds red potatoes, unpeeled, sliced ¼ inch thick
1½ teaspoons table salt, divided
1 teaspoon pepper, divided
1 small onion, sliced into thin rounds
2 tablespoons finely chopped preserved lemon, divided
¾ cup dry white wine or dry vermouth
1½ pounds skinless cod fillet, sliced crosswise into 4 equal pieces
3 tablespoons unsalted butter, cut into 12 pieces
8 ounces green beans, trimmed
¼ cup lemon juice (2 lemons)
¼ cup chopped fresh dill
Ingredients
1½ pounds red potatoes, unpeeled, sliced ¼ inch thick
1½ teaspoons table salt, divided
1 teaspoon pepper, divided
1 small onion, sliced into thin rounds
2 tablespoons finely chopped preserved lemon, divided
¾ cup dry white wine or dry vermouth
1½ pounds skinless cod fillet, sliced crosswise into 4 equal pieces
3 tablespoons unsalted butter, cut into 12 pieces
8 ounces green beans, trimmed
¼ cup lemon juice (2 lemons)
¼ cup chopped fresh dill
Ingredients
1½ pounds red potatoes, unpeeled, sliced ¼ inch thick
1½ teaspoons table salt, divided
1 teaspoon pepper, divided
1 small onion, sliced into thin rounds
2 tablespoons finely chopped preserved lemon, divided
¾ cup dry white wine or dry vermouth
1½ pounds skinless cod fillet, sliced crosswise into 4 equal pieces
3 tablespoons unsalted butter, cut into 12 pieces
8 ounces green beans, trimmed
¼ cup lemon juice (2 lemons)
¼ cup chopped fresh dill
Why This Recipe Works
In this beautifully simple yet elegant skillet dinner, meaty cod poaches in white wine on a bed of potatoes and onions with green beans steaming on top. To ensure all the components finished at the same time, we staggered their cooking: The sliced potatoes and onions went in first, followed by the cod and then the green beans. To even out the thickness of the pieces of cod for even cooking, we folded their thinner tail sections under. A couple tablespoons of butter scattered over the fish added richness, and briny preserved lemon brought depth.
Before You Begin
Haddock or other firm-fleshed, flaky white fish may be substituted for cod. Serve with buttered, crusty bread.
Instructions
- Season 1½ pounds unpeeled red potatoes, sliced ¼ inch thick, with 1 teaspoon table salt and ½ teaspoon pepper and arrange in even layer in 12-inch skillet. Separate 1 small onion, sliced into thin rounds, into rings and scatter over top of potatoes along with 1 tablespoon finely chopped preserved lemon. Add ¾ cup white wine, cover, and bring to boil over medium-high heat. Boil for 2 minutes, stir, then redistribute vegetables in even layer.
- Sprinkle 1½ pounds cod, sliced crosswise into 4 equal pieces, with remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Arrange fish on top of potato mixture, positioning thicker ends toward edge of pan and folding thinner tail ends under themselves for even cooking. Reduce heat to medium, cover, and simmer until cod registers 100 degrees at thickest part, 6 to 7 minutes.
- Uncover. Scatter 3 tablespoons unsalted butter, cut into 12 pieces, and remaining 1 tablespoon finely chopped preserved lemon evenly over fish. Scatter 8 ounces green beans over top, cover, and continue to cook until cod registers 140 degrees, 6 to 7 minutes longer. Stir in ¼ cup lemon juice and garnish with ¼ cup chopped dill. Serve.
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