Serves: 6-10 as a main course, depending on appetites
Cod Note: the recipe for the fish was provided by the publisher on request.
Allow 120g fillet of cod for a main course portion. At the restaurant we often remove the skin and serve it crispy separately, due to customer preferences.
Remove the skin or ask your fishmonger to do so for you. Lightly salt the whole uncut fish fillet on both sides and roll the fillet tightly in cling film. Store the fish in the fridge for at least two hours. Unwrap the cod fillet, cut it into desired portions and pat it dry with kitchen towel.
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