Cooking cod for more than a few people can be a bit daunting, but roasting is a simple solution. Any number of cod loins or fillets can be placed evenly on a baking sheet or roasting tray and cooked at the same time. Just make sure that all the pieces are of an equal size so they cook at an even rate.
Ingredients
Metric
Imperial
- 2 cod fillets, (160-180g each)
- olive oil
- sea salt
Method
1
Preheat the oven to 180°C/gas mark 4
2
Drizzle the cod fillets with olive oil, sprinkle with a pinch of salt then place on a baking sheet
3
Roast for 10–12 minutes to cook through –
thicker fillets or loins may need slightly longer
Variations
Andy Waters roasts cod in a tomato sauce in his recipe – this injects flavour and helps to keep the fish moist as it cooks. Alternatively, try topping the cod with a flavoured crumb as with Eric Chavot’s Cod with lentils recipe, which will give a textural contrast to the delicate flesh.
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