White fish fillet

Bake it at 200 °C for about 10–15 minutes, depending on thickness. It is ready when the flesh turns opaque and separates easily into flakes; for a precise check, the centre should reach 63 °C.

Pat it dry, season it and lower it gently into a hot, lightly oiled pan. Fry for about 3–4 minutes on each side, turning once with a wide spatula when the underside is golden and releases easily.

Thaw them overnight in the fridge, covered in a dish to catch drips, then cook promptly. If you are short of time, keep the fillet in a sealed bag and submerge it in cold water, changing the water every 30 minutes.

Keep it 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 before cooking.

Use them in fish pie, fish curry or a simple tray bake with tomatoes, olives and potatoes. For fish pie, poach the fillets gently in milk, flake the cooked flesh and fold it into the sauce before adding the mash.

For a similar mild flavour and flaky texture, use cod, haddock, pollock or whiting. Choose a fillet of similar thickness so it cooks in roughly the same time.

No. “White fish” describes a broad group of fish with pale flesh, while cod is one particular kind; pollock, haddock and whiting are other examples. The flavour and texture differ slightly between species.

Do not assume an ordinary fillet is suitable for raw dishes: freezing and handling need to be appropriate for eating it uncooked. For ceviche or sushi, buy fish specifically prepared and sold for that purpose, and keep it chilled.