Cod Loin Fillets
Ingredients
Cod (fish)
water-as protective glaze.
catch area:-fa 027 north atlantic
Cooking Instructions
For best results cook from frozen.
Oven bake: Heat oven to 200 °C (180 °C fan)
Put cod loin on a lined tray, Drizzle a little olive oil or butter, salt, pepper.
Add lemon slices, garlic, or herbs if you like, Cover loosely with foil for the first half.
22–25 minutes total (remove foil for last 5–7 mins)
Done when: flakes easily, opaque all the way through (or 60 °C internal temp).
Pan-Cooked with Lid: Nice if you want light browning.
Heat pan on medium with oil or butter, add cod frozen.
Season immediately, cover with a lid to steam through.
10–12 mins total, flipping once, add a splash of water/stock before covering to prevent sticking.
Extra Tender: Poached, Restaurant-soft texture.
Bring shallow pan of salted water, milk, or stock to a gentle simmer.
Slide in frozen cod, keep barely bubbling.
12–15 mins, Finish with butter, lemon, and herbs.
Crispy Option: Air Fryer, Best if lightly breaded or seasoned.
Lightly oil + season. Cook time: 12–14 mins, flip halfway.
Tips:
Avoid High heat without a lid (outside dries before inside cooks)
Simple Flavor Combos (quick wins), Lemon + butter + parsley, Paprika + garlic powder + olive oil or Miso + honey + soy glaze (last 5 mins)
Frozen cod releases water. Halfway through cooking, quickly dab the top with paper towel — helps seasoning stick and improves texture.
Safety check (quick rule), Opaque + flakes easily = done. Translucent = under. Chalky white + leaking white stuff = over.
Whether pan or oven, covering at the start traps steam and cooks the center gently. Uncover at the end if you want color.
Salt + pepper right away is great, but add sugary or acidic sauces (honey, teriyaki, lemon juice) only in the last 5 mins so the fish doesn’t tighten up.
Can be Microwaved but for best results try one of the above options.
Store at -18°c or below, do not refreeze after thawing.
Weight / Portions
MIN NET WEIGHT
2. KG
