COD: You can cook Cod a few different ways. We recommend oven cook (from frozen or defrosted) as follows. Pre-heat your oven to 180c. Place the cod on a piece of foil large enough to make a parcel. Add some butter, salt & pepper (lemon juice if you like) and gently bring the edges of the foil together to make a loose parcel, making sure there are no open area’s or holes as you don’t want steam to escape. Bake for about 15-20 minutes, (if cooking from frozen add 5 minutes) the Cod will steam cook and keep very moist inside. Once cooked through remove from the foil and serve. To pan fry its best to defrost the Cod for a few hours first, then add a knob of butter to a frying pan or skillet. Heat to medium hot and add the Cod loins. Cook for 4 minutes on each side, adding a little sprinkle of salt & pepper during cooking.
HADDOCK: Haddock fillets are great to grill. They are not too thick so they cook pretty quick and great to cook from frozen: Pre-heat your grill to medium-hot, place the fillets on some foil and grill for 5-7 minutes each side, once they start to defrost you can add some butter & salt & pepper. If you prefer to defrost the haddock first just reduce the cooking times by a couple of minutes each side. Make sure the Haddock is cooked in the centre before serving.
SEABASS: We recommend pan frying Seabass so the skin can be crisped. Defrost the fillets overnight in the fridge or for a few hours at room temperature. Heat a little butter in a skillet or frying pan, heat until the pan is very hot so that it sizzles when you add the Seabass. Cook the Seabass skin side up for a couple of minutes so you get a little colour and then turn over (skin side down) and cook until the skin is nice and crisp and golden brown. Make sure the Seabss is cooked through and is white not clear. Add a little salt & pepper ad serve with a salad or your favourite vegetables.