The dark side of tarnish. This is pitting hidden by a light layer of tarnish. The real cause for concern about tarnish is what it can hide and the damage people can unintentionally inflict when trying to prevent it in the first place. Tarnish can hide genuine damage, such as scratches, pits and corrosion.
1 Preheat oven to 400Â°F Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray. 2  Combine parsley, garlic, lemon zest, and coarse salt on the cutting board.3  Finely chop, then combine with the breadcrumbs in a shallow plate. 4  Brush top of each fillet with olive oil. Brush top of each fillet with olive oil. 2  Press fillet into the crumb mixture. 3  Place fillets in baking dish, crust-side up. 4  Bake until firm, about 12-15 minutes, depending on the thickness of the fish. 5  Serve with lemon wedges.
Once the pan is hot, season the cod with salt and place it in the pan skin-side down (if the skin has been left on) 3. Cook for 2â3 minutes until the skin is nicely golden and crisp. If you are cooking skinless cod, cook until the fish has turned a nice golden colour. 4. Carefully turn the cod over and cook for a further 2â3 minutes, depending on the thickness of the fillet or loin.