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Try This Herby Cod And Potatoes Recipe Steamed In White White And Clam Juice

It only takes 35 minutes.

cod, potatoes, and herbs
Paola + Murrary

With wild Atlantic cod populations dwindling (thanks to decades of overfishing), it’s actually better to buy farmed ones in this case to help avoid extinction. The fillets contain a dose of iodine, an important mineral for your thyroid. 

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Yields: 4
Total Time: 0 hours 35 mins
4 tbsp.

olive oil, divided


medium shallot, finely chopped (1/3 cup)

2/3 c.

dry white wine 


8-oz bottle clam juice, divided

12 oz.

small new golden or fingerling potatoes, sliced ½-inch thick


1½-lb cod fillet, about  1½ inches thick 

Kosher salt and pepper


cloves garlic

1 1/2 c.

packed flat-leaf parsley, thick stems discarded

2 tbsp.

fresh lemon juice plus slices, for serving 


small Fresno chile, thinly sliced 

  1. Heat 1 Tbsp oil in a large skillet or shallow straight-sided pan on medium. Add shallot and sauté until fragrant, about 1 min. Stir in wine, 2/3 cup clam juice, and potatoes. Simmer, covered, 8 min. 
  2. Season cod with 1/4 tsp each salt and pepper, then nestle into center of pan among potatoes (if using 2 pieces, overlap slightly). Barely simmer, covered, until cod is just cooked through and potatoes are tender, 8 to 10 min. 
  3. Meanwhile, in a food processor, pulse garlic until finely chopped. Add parsley and ½ tsp each salt and pepper and pulse to chop. With machine running, gradually add lemon juice, remaining 1/3 cup clam juice, and remaining 3 Tbsp oil; process until mixture is mostly smooth, scraping down side if necessary. 
  4. Spoon parsley mixture over cod and potatoes, sprinkle with chile and lemon slices, and serve immediately. 

Good guide  Overwhelmed with facts? Monterey Bay Aquarium’s Seafood Watch (seafoodwatch.org) does the legwork for you when it comes to picking your fish.

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