Cooking Roast 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.
2 cod fillets, (160-180g each)
Preheat the oven to 180°C/gas mark 4
Drizzle the cod fillets with olive oil, sprinkle with a pinch of salt then place on a baking sheet
Roast for 10–12 minutes to cook through – thicker fillets or loins may need slightly longer.
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.