Each Fish box comes with our recommended cooking instructions for each type of fish.
COD: You can cook Cod a few different ways, it’s very versatile. 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.
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 Seabass is cooked through and is white not clear.
SALMON: Pan frying is a great way to cook these fantastic Salmon Fillets. First defrost at room temperature for 2 – 3 hours or overnight in a refrigerator. Place a knob of butter and a tablespoon of olive oil in a pan, cook on a medium heat turning occasionally. Add seasoning and your favourite herbs. Cook for 8 – 10 mins until the fillets are cooked through. You can also oven bake, pre-heat your oven to 190. Place the salmon on foil add a little butter, lemon juice and salt & pepper and make a loose parcel, bake for approximately 15 mins from fresh or 20-25 minutes from frozen. Make sure the salmon is cooked through before serving.
Andrew Bates (verified owner) –
Second order and starting to get adventurous. Had seabass in Cornwall and it was amazing. Cod portions look the same. Seabass well looks like skin covered seabass (cooking this tonight was a lemon caper dressing). The salmon portions look a little smaller than the first order (hence 4 stars). I’m sure they will taste as great but just an observation. Highly recommended.