Growing up, we knew what was for dinner by checking the kitchen sink after school to see what was in there thawing. Aside from the potential health concerns of thawing entrees at room temperature, dinner always required preplanning. Thankfully, we have many options today for freezer-to-oven foods. One that works well on sweltering summer nights is frozen cod. It heats quickly and can be served alongside french fries, on a bun or atop a cold salad. We found eight brands of breaded, frozen cod and heated each fish fillet in the oven, according to package directions. All of our panelists will be adding a few of the offerings to their freezers.
Kathy Saunders, Times correspondent