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.
Bake
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.
Poach
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.
Deep fry
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.
Pan-fry
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.
Cod recipes
Wondering what to serve with cod? Try one of our favourite recipes.
Cod & king prawn risotto
This recipe uses frozen cod fillets – which are handy to keep in the freezer – but you could easily substitute fresh fillets.
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Cod & king prawn risotto
This recipe uses frozen cod fillets – which are handy to keep in the freezer – but you could easily substitute fresh fillets.
See & shop the recipe
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.
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Chermoula cod tacos
Chermoula, a zesty North African spice paste made with coriander, lemon and cumin, goes brilliantly with cod in this flavour-packed recipe.
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Chermoula cod tacos
Chermoula, a zesty North African spice paste made with coriander, lemon and cumin, goes brilliantly with cod in this flavour-packed recipe.
See & shop the recipe
