Q&A for How to Cook Cod Fillets

350°F (176°C) for 25 - 30 minutes.

It's a matter of personal preference. You don't want to drown the cod in either.

Fresh is always preferable, but frozen will do as well. For best results, defrost in the refrigerator before cooking.

Cook fish en papilotte (in parchment or foil) at 425° F (218° C) for 8 - 10 minutes.

Peanut oil is one choice or any oil that has a high smoking temp. Avoid olive oil, as it will impart a different flavor and you need to be careful of how hot it gets. Canola is also a good choice, as is corn oil.

It's a matter of personal preference.

Yes, it can. Place fish on a plate, season, place in the microwave and cook for 4 - 5 minutes, depending on thickness of the cod and wattage of microwave. You can also cook en papillote (in paper). Place the fish on parchment paper, salt and pepper, add a little butter, slice of lemon and then seal the parchment by folding the edges. Microwave on high for 4 - 5 minutes.

Deep fry it for 10 minutes, then let it cool. If it is not done, put it back in the fryer.

No. You don't need to soak it at all. Instead, fry it in the pan with some oil on the "bone" side down with salt and pepper (where there was no skin). Then, when you see the cod is brown on the edges, flip it and add butter to the pan, and some lemon juice when the butter is brown. Then coat the fish with the browned butter. It's done when you take a grill pin and only feel one layer of the fish.

The internal temperature of cod should reach 175 degrees F.

Yes, you can use any type of pepper, though it will have a slightly different taste.