When it comes to fish, you might think that fresh is always better, but an experienced chef shares the four best types of ...

Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces.

Serve with the salad leaves or greens. The frozen cod can be swapped for any other firm white fish. If you are using fresh cod, reduce the oven cooking time to 10–12 minutes.

Place the frozen cod in a sealed plastic bag, and immerse it in cold water. Do not use warm or hot water, as you do not want to cook the fish, only thaw it. Use a paper towel to pat the cod ...