Cooking guidelines from defrosted: remove all packaging and pat the fillet dry with kitchen paper.

Score the skin side of the fillet lightly with a small knife, 3-4 shallow cuts.

Preheat a heavy based non-stick frying pan over a medium to high heat and brush the pan with a little oil. When hot place the cod fillet skin side down into the pan and press down lightly.

Allow to cook for 4 minutes then carefully turn the cod fillet over and continue to cook for a further 2 minutes. Add a knob of butter to the hot pan when the fish is almost cooked. When cooked, remove the fillets onto a warm plate check for any fine bones that may remain, as they are easier to remove from the cooked fish.

Size and thickness of the fillets may vary slightly, adjust timings accordingly.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

(Typical per 100g)