How to cook a fillet of cod?

Cook it until it is cooked. IT won't be long 10-20 mins depending on temp.


I like to fry em though and get them nice and crispy on the edge.
 
you didn't give a temp, and a very vague time of 10-20 mins, Then said how you liked your fish, which is not how I like mine (fish has gotta be soft, not crispy edged).

Thus, no help at all.
 
Poach it in milk & butter for about 10 mins. Then thicken and add some freshly chopped parsley to the sauce before serving.
 
Cyberstrike2027 said:
you didn't give a temp, and a very vague time of 10-20 mins, Then said how you liked your fish, which is not how I like mine (fish has gotta be soft, not crispy edged).

Thus, no help at all.
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You never initially told us how you like you fish cooked, whether your oven was fan assisted, or which shelf you'd put it on or what type of dish it would be on. I feel I posted the most sensible commons sense answer based on the available information. There ya go.
 
I poach mine. Either in a pan with milk and butter with pepper, or the same in the oven by making a tin foil parcel type thing.
 
I like to mix bread crumbs, chopped parsley, chopped garlic, lemon zest, salt and pepper, and coat the top of the fillet with the mixture, then whack in the over for about 15 minutes til the cod is cooked through and the breadcrumbs brown.
 
If possible you should ever so slightly under cook fish as it continues to cook for a little while after it has been taken of the heat.

The thicker the fish the longer you cook it for.

The Cod and Chorizo recipe that I have posted on here goes in the oven for around 15 -20 minute.

You can generally tell when fish has cook as the colour changes in a uniform way through the piece of fish.

If you are pan frying fish always cook it skin side down for 80% of the cooking time.
 
Cyberstrike2027 said:
you didn't give a temp, and a very vague time of 10-20 mins, Then said how you liked your fish, which is not how I like mine (fish has gotta be soft, not crispy edged).

Thus, no help at all.
Click to expand...

It's very difficult to give a standard time and temp, different sized fillets and cookers all cook at different rates.

I would say a low heat until the fish flakes, however long that happens to be.

Oh, and I'd poach it simply with milk, butter and parsley and seasoning obviously.

Burnsy
 
is it true that cod harbours a parasite named 'codworm' little red vessles in the cod....someone told me and ever since then I dont eat it :o:(
 
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