Desalting time depends on the size and thickness of the cod: For thick loins: between 48 and 72 hours. For medium pieces: about 36 hours. For crumbs or crumbled cod: 8 to 12 hours will be enough.

Mix thoroughly with your fingers. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 ...

The chef's dishes include crumbed cod with garlic, rosemary and potato wedges, as well as his take on a classic takeaway fish burger with a salty seaweed seasoning.