Cod

Put the fillets in a lightly oiled baking dish and bake at 200°C for about 10 minutes per 2.5 cm of thickness. It is ready when the flesh is opaque and separates easily into flakes; take care not to overcook it.

Yes. Bake it straight from frozen at 200°C, allowing roughly 20–25 minutes for a typical fillet; check that the thickest part is opaque and flakes easily. For a more even result, thaw it overnight in the fridge and pat it dry before cooking.

Keep raw cod covered in the coldest part of the fridge and cook it within 1–2 days of buying it. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.

Cod works well in fish pie, fish cakes and fish and chips. For fish pie, poach the fillets gently in milk until just opaque, flake them into the sauce, then top with mashed potato and bake until golden.

Haddock is a close substitute in fish and chips, fish pie and chowder, with a slightly more pronounced flavour. Pollock also flakes well and suits the same recipes.

Raw cod can carry parasites, so do not use ordinary fresh cod for ceviche or sushi. For raw dishes, use fish specifically handled and frozen to control parasites, and keep it cold during preparation.

Yes. A 100 g portion provides 25 g of protein, making cod a particularly protein-rich choice.