Cod in Parsley Sauce

Parsley Sauce

Homemade cod in parsley sauce is nothing like the 'boil in the bag' stuff we've probably all been fed at some point in our lives!

This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

This is proper homemade parsley sauce with a nicely fried cod fillet. Oh, and of course, you have to have mash and peas.

Parsley sauce is so easy to make - you will need a balloon whisk.

If you've never made your own parsley sauce, give it a try and you'll find it's far better than any shop-bought parsley sauce.

Ingredients in Parsley Sauce

• full-fat milk

• onion

• nutmeg

• bay leaf

• whole white peppercorns

• butter

• flour

• a handful of chopped fresh parsley leaves - must be curly parsley rather than flat-leaf

• flour

• salt and white pepper to season

How to cook cod fillets

Leave the skin on the cod whilst you fry it - it will easily peel off in one go when it's cooked.

Leaving the skin on makes it easier to turn over in the pan and stops the fish from falling apart.

Put the flour onto a plate and season with a bit of salt and pepper.

Now coat the cod fillets by gently pressing them down into the seasoned flour until they are coated nicely on both sides.

Heat the oil in a frying pan over medium heat. When it's hot, put in cod fillets and fry for 2-3 minutes on each side - depending on their thickness.

Make sure the cod is cooked through.

Just before it's almost cooked through, dot them with the butter and a good squeeze of lemon. When the butter has melted, remove the pan from the heat.

How to tell if fish is cooked

The cod is cooked properly when the flesh is opaque and the fish will flake easily.

What can I serve with cod in parsley sauce?

Mashed potato is perfect and peas are vital!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

parsley sauce, cod in parsley sauce, sauce for fish, parsley sauce recipe

main, fish, sauce

English

Yield: 2

Author: Jan Bennett

Cod in Parsley Sauce

If you've never made parsley sauce yourself before you'll wonder why you didn't try it before; it's far better than any shop bought parsley sauce.

Prep time: 5 MinCook time: 10 MinInactive time: 10 MinTotal time: 25 Min

Ingredients

For the sauce

• 300ml full-fat milk
• ½ onion - peeled and finely sliced
• a pinch of freshly grated nutmeg
• 1 fresh bay leaf
• 4 whole white peppercorns
• 35g butter
• 25g flour
• a handful of chopped fresh parsley leaves - you need to use curly (English) parsley as flat-leaf isn't the same for this
• a good handful of flour
• salt and white pepper to season

• 2 x 220g cod loin fillets
• a good glug of vegetable oil
• 40g butter
• a squeeze of lemon juice only
• 2 lemon wedges for serving

Instructions

Make the sauce

1. Put the milk, onion, nutmeg, bay leaf and peppercorns into a pan and slowly bring to the boil.
2. Remove the pan from the heat and set it aside to cool for about 10 minutes.
3. In a separate larger pan, melt just 25g of the butter. Using a wooden spoon, add in the flour and stir continuously until you get a smooth paste.
4. Now cook whilst stirring continuously, for one minute and then remove the pan from the heat.
5. Strain the milk mixture into the flour mixture and using a balloon whisk, whisk well until all the milk has been added and is mixed in.
6. Return the pan to heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough. If it's too thick then just whisk in a teeny bit more milk.
7. Now stir in the remaining knob of butter (10g) until the sauce is nice and glossy. Simmer for 2-3 minutes.
8. Stir in the parsley and season with salt and pepper, to taste.

Cook the cod

1. Leave the skin on the cod whilst your frying it - it will easily peel off in one go once cooked.
2. Leaving the skin on makes it easier to turn over in the pan.
3. Put the flour onto a plate and season with a bit of salt and pepper.
4. Now coat the cod fillets by gently pressing them down into the seasoned flour until they are coated nicely on both sides.
5. Heat the oil in a frying pan over medium heat. When it's hot, put in cod fillets and fry for 2-3 minutes on each side - depending on their thickness.
6. Make sure they are cooked through - cod is cooked properly when the flesh is opaque.
7. Just before it's almost cooked through, dot them with the butter and a good squeeze of lemon.
8. When the butter has melted, remove the pan from the heat.

To serve

1. Spoon a dollop of mashed potato into the centre of each plate and put one piece of cod on top of each.
2. Drizzle over the pan juices and pour over the parsley sauce and pop a lemon wedge on each plate.

Did you make this recipe?

@aglugofoil # aglugofoil