I baked cod fillets twice. The first batch was fine, the second had the fish soaked in its own liquid.
(Two different batches from the same shop, salted 1.5 hour before cooking, within expiration date).
I used a basic recipe:
cod fillets olive oil garlic parsley salt, pepper
Baked in pre-heated oven @ 180C/fanned air for 10-15 minutes
How can I prevent this loss of water?