My Favorite Cod & Potatoes Recipe from America’s Test Kitchen

Raise your hand if you love watching America’s Test Kitchen. I have been a fan of the long-running PBS series for about 20 years and it always gives me great ideas. Years ago I convinced a former boss to get a subscription to Cook’s Illustrated back when I was still working in cafes and coffee shops.

Over that time the show, cast and leadership have changed, without skipping a beat in my opinion. I enjoyed the old shows with Christopher Kimball and the new ones with Bridget and Julia have stayed true to what made the show great in the first place. Although I mostly use America’s Test Kitchen recipes for inspiration, today I am making of my favorites and I follow it pretty close to the way Julia prepares it on one episode.

Fresh New England Cod from Fisherman’s Wharf Gloucester

I feel a little embarrassed that I have so few recipes using cod at this stage. The rest of the world identifies New England with codfish, but most of us here actually prefer haddock. They are very similar, and pretty much interchangeable, but they have their differences. Haddock flakes smaller than the large flakes of cod and has a milder taste. Cod is more flavorful and when I say that I don’t mean strong or “fishy” tasting. It has a subtle, but distinctive taste that is different than haddock. I still like haddock better, but I appreciate the slight but delicious difference that cod provides…when you can get the local stuff.

seasoned Cod loins fisherman's wharf gloucester

If I’m going to cook codfish, it’s going to be caught by our local fishermen. Fisherman’s Wharf Gloucester has had a small but steady supply of cod in stock recently so I grabbed 2 pounds after work. The fillets were in pristine condition, with big thick loin sections. I decided to trim up the fish and just use the thickest parts of the two loins. I would estimate these ended up being about 10 ounces each. I put the remainder in two layers of freezer bags for a later date…maybe fishcakes or some good old fashioned fried codfish.

Alterations to Accommodate Dietary Restrictions

I follow a low-FODMAP diet due to GI issues and have a hard time especially with onions and garlic. This particular recipe from America’s Test Kitchen uses several cloves of garlic, which would taste great, but I would suffer by bedtime. Fortunately the garlic is the only major issue in this original recipe, and I can easily replace that by using a little garlic infused olive oil along with the butter.

Sheet Pan Cod & Potatoes

Recipe by America's Test KitchenCuisine: SeafoodDifficulty: Easy
Prep time


Cooking time



An easy and delicious way to prepare fresh cod and potatoes thanks to America’s Test Kitchen. Slight modifications to make it low-FODMAP.


  • 1.5lbs fresh Cod

  • 3-4 Potatoes

  • 1/2 stick Butter

  • Garlic-infused Olive Oil

  • Fresh Thyme and Dill

  • 1 Lemon, sliced

  • Salt and Pepper


  • Preheat oven to 425F and begin to slice the potatoes into discs, like thicker potato chips.
  • Place sliced potatoes in a bowl, Add salt, pepper, some chopped thyme and dill. Then 1-2 tablespoons of butter and some garlic oil for flavor. Mix well.
    seasoned potato slices
  • Place the potato slices on a lined or greased cooking sheet. Shingle them so they overlap a bit and creates a bed for the fish.
  • Cook the potatoes for 30 minutes. Season the cod fillets with salt and pepper.
    potatoes out of oven
  • Take out the sheet pan, Arrange the potatoes if necessary and place cod atop a bed of potatoes.
  • Top cod with pieces of butter, sprigs of thyme/dill and then lemon slices.
    cod potatoes butter herbs
  • Return to oven for 15-20 minutes depending on how thick the cod is.
    Cod and potatoes out of oven closeup

Recipe Video


  • While potatoes are cooking, get your fish ready and prepare any side dishes.
  • Feel free to make extra potatoes for a side or even just to snack on.

The Verdict: America’s Test Kitchen’s Cod & Potatoes

Cod and potatoes out of oven

Sometimes, recipes from America’s Test Kitchen can be a little daunting. This is not one of those that require 3 pans and gadgets, which is one reason I love it so much. This recipe is almost foolproof, even if you burn a few potato slices, they taste so good. If you are finding a way to include seafood for a weeknight meal, this cod and potatoes comes together in about an hour and is pretty stress-free.

In my opinion, America’s Test Kitchen really crushed it on this one. This is a recipe that really highlights the best aspects of fresh cod. The big flakes and sweet flavor are a match made in heaven when combined with buttery, crispy, roasted potatoes. Like I said before, haddock or even another white flaky fish like halibut would work just as well. I have done this in the past since I can’t always get local cod. However after trying a few different fish out, I have to admit that cod is the best.

If you love the team over at America’s Test Kitchen, or if you have tried this cod and potatoes recipe, let us know in the comments!