I'm laughing. I've been looking at codfish recipes for about five minutes now and I can make neither heads nor tails from it.
Some recipes claim you should cook for 5 minutes, other for one hour. Most agree on 15 minutes.
Some give thickness in inches as a measure for determining the time. Others say you have to look for the flakes.
Oven temperatures range from 160ºC to 205ºC (320F - 400F).
Others say poach...
What's the real story here? Is anybody out there an expert in cod?