Cod

Put the fillets in a lightly oiled baking dish, season and bake at 200°C for about 10–15 minutes, depending on thickness. Take them out as soon as the flesh turns opaque and separates into flakes.

For a fillet about 2–3 cm thick, fry it in a little oil over a medium heat for 3–4 minutes on each side. It is ready when the centre is opaque and flakes easily; thinner pieces need less time.

Yes. Bake it straight from frozen at 200°C for around 20–25 minutes, allowing longer for thick pieces; check that the centre is piping hot and flakes easily. Don’t try to pan-fry a solid frozen block, as the outside can overcook before the centre thaws.

The flesh should be opaque throughout and separate into moist flakes when you press it gently with a fork. For a temperature check, the thickest part should reach 63°C.

Keep it covered in the coldest part of the fridge, ideally on a plate or tray to catch any drips, and use it within 1–2 days. Freeze it if you won’t cook it in that time, then thaw it in the fridge.

Cod is the fish traditionally used in fish and chips, and it also works well in fish pie and Portuguese bacalhau dishes. For fish pie, cook the cod gently in the sauce so it stays in flakes rather than breaking up.

Yes: cool it promptly, seal it in an airtight container and freeze it. Thaw it in the fridge and reheat until piping hot, taking care not to heat it for too long or it can become dry.