Family favourite cod is great for fuss-free midweek meals. It’s a meaty cut with minimal bones once filleted.
How to cook cod
Cod’s a favourite for fish & chips, but it’s also delicious poached or baked, or in a fish pie.
Wrap the fillets in foil or greaseproof paper, or in a covered ovenproof dish with some liquid and seasoning. Bake for 15-20 minutes at 200°C, gas mark 6 or until the flesh has turned opaque and is just starting to flake. The cooking liquid can be used to make a sauce to accompany the fish.
Poaching produces succulent, tender fish. Submerge the cod fillets in liquid in a sauté pan – water, wine and milk all work well. Cover and simmer for up to 5 minutes, depending on the thickness. Remove the fillets using a slotted spoon.
Coat the fillets in seasoned batter. Cook in oil heated to 190°C until golden brown (about 4–5 minutes), and drain well on kitchen paper.
Heat a little oil or oil and butter in a frying pan. Add the fillets and cook for 4–5 minutes, turning once, until the flesh has turned opaque and is just starting to flake.
Wondering what to serve with cod? Try one of our favourite recipes.
Miso cod with sushi rice
On the table in 30 minutes, this Japanese-inspired recipe dials up the umami with a miso and tamari glaze.
See & shop the recipe