Pacific cod

Pat the fillets dry, brush lightly with oil and bake at 200 °C for about 10–12 minutes, depending on thickness. It is ready when the flesh turns opaque and flakes easily; a thermometer should read 63 °C at the thickest point.

Choose fillets with firm, moist flesh and a mild sea smell, not a strong fishy or ammonia-like odour. If buying frozen, look for tightly sealed packaging without heavy ice crystals or signs that the fish has thawed and refrozen.

Thaw frozen fillets overnight in the fridge, keeping them covered on a plate or tray to catch drips. Keep raw cod refrigerated and use it within 1–2 days; once cooked, refrigerate leftovers promptly and eat them within 3–4 days.

Its mild flavour works well with lemon, parsley, garlic, capers and buttery sauces, or with punchier seasonings such as chilli, lime and cumin. Serve it with potatoes, peas or a crisp slaw; it is also a popular choice for fish tacos and fish and chips.

Yes. Pacific cod is mild and flakes into large pieces, so it works well in recipes for baked fish, fish pies and battered fish. It is lean, so avoid overcooking it, especially in a hot pan or under the grill.

Pacific cod has less energy, at 84 kcal per 100 g compared with 105 kcal for Atlantic cod, while Atlantic cod has slightly more protein: 22.8 g per 100 g against 20 g in Pacific cod. Both are mild, lean white fish and can usually be used in the same dishes.

Yes, though the texture is usually better if you thaw it first. To cook it from frozen, bake the fillets at 200 °C and allow roughly 20–25 minutes, checking that the centre reaches 63 °C and the flesh flakes easily.

No. They are different species: Pacific cod is Gadus macrocephalus, while Atlantic cod is Gadus morhua. Their mild flavour and flaky flesh make them interchangeable in many recipes, but they are not the same fish.