Baked Cod

Almost always overcooked. Cod has almost no fat to buffer the heat — a few extra minutes and it's gone. At 200°C, a 2.5 cm thick fillet needs 12–15 minutes, no more. Test with a fork at the thickest part: if it flakes and looks opaque all the way through, pull it out. Also check whether you dried the fish first — a wet fillet steams in the oven rather than baking, and the texture goes soft and watery.

12 to 15 minutes at 200°C for fillets around 2.5 cm thick. The rule of thumb is 10 minutes per 2.5 cm of thickness. If you have a thermometer, pull the fish at 63°C internal temperature. Don't cover with foil — it traps steam and turns the bake into a poach. Leave it uncovered and you get better texture and a proper top.

You can, but the fish releases a lot of water into the pan as it thaws in the oven. That water pools around the fillet and prevents even cooking. If you go this route, add 7–10 minutes to the bake time and drain the liquid halfway through. Use olive oil instead of butter — butter solidifies on a frozen fillet and never really absorbs. Thawing overnight in the fridge gives noticeably better results.

Haddock and pollock are the closest — same texture, same cook time. Tilapia runs thinner, so cut 2–3 minutes off. Halibut is denser and fattier — add 3–5 minutes and expect a firmer bite. Sea bass works well too. Any thick white fillet around 2.5 cm will go through this recipe without changing anything else.

Two things work. First, smoked paprika in the butter mixture — it gives a warm golden color without the broiler and adds a faint smokiness that goes well with the fish. Second, switch to broil for the last 2 minutes — the top browns quickly, so stay close. Panko breadcrumbs pressed lightly on top before baking also give a proper crust even without broiling.