Cod fillet

Bake it at 200°C for about 10–12 minutes, depending on thickness. It is ready when it turns opaque and separates into flakes; check that the centre reaches 63°C.

Pat it dry, season it and bake or pan-fry it only until it flakes. A little oil or butter, or baking it in a covered dish with lemon and a splash of water, helps keep it moist.

Yes. Bake it straight from frozen at 200°C for roughly 20–25 minutes, checking that the centre is hot and flakes easily; cooking time depends on the thickness. Avoid thawing it on the worktop.

Choose fillets that smell mild and briny, not strongly fishy, and look moist rather than dry or yellowing. Keep them chilled and cook soon after buying.

Keep it covered in the coldest part of the fridge and use it within one to two days. To keep it longer, freeze it well wrapped; thaw it overnight in the fridge.

Serve it with potatoes, peas or greens, and add lemon, parsley or a simple butter sauce. It also works well in fish pie, fishcakes and a mild curry.

Yes. Cod and haddock are both mild, flaky white fish, so cod works in dishes such as fish pie, fishcakes and batter-fried fish; its thicker pieces may need a little longer to cook.

No. A fillet is cut from the side of the fish and may be thin or uneven; a loin is the thicker, centre-cut portion of the fillet and cooks more evenly.