Cod cheeks are extracted from the head of a very large cod. They are skinless and boneless and take a very long time to get a hold of. They are vac-packed and are eligible to be frozen.
They are soft chunks of meat; very small and delicate.
Season the cod cheeks with salt and pepper, then fry for a couple of minutes on each side - they should be nicely caramelised and soft in the middle. Serve the cod cheeks on top of the rice, with lemon to squeeze over.