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Cod Fillet, 200g



One portion of fresh cod fillet from the North Atlantic landed in Brixham or Plymouth.

Cooking instructions; heat some olive oil in a heavy-based frying pan and place the cod, skin-side down and fry it hard for about 6 minutes. When the flesh is white two-thirds of the way up the fillet turn the heat off and turn the fillet over and add a knob of butter. The residual heat of the pan will melt the butter and poach the fillet so you should end up with crispy skin and a delicately poached fillet. Allow it to rest before serving with a squeeze of lemon.

Additional information

Country of origin