Cod with Parsley Sauce

Nothing like the 'boil in the bag' stuff we've probably all been fed at some point in our lives! This is proper homemade parsley sauce with a nicely fried cod fillet. Oh and of course, you have to have mash and and peas.

Parsley sauce

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

Cod with parsley sauce

Yield: 2

Cod with Parsley Sauce

Parsley sauce is so easy to make. If you've never made it before you'll wonder why.


300ml full-fat milk
½ onion - peeled and finely sliced
a pinch freshly grated nutmeg
1 fresh bay leaf
4 whole white peppercorns
35g butter
25g flour
a handful of chopped fresh parsley leaves - I like to use curly English parsley salt and freshly ground black pepper
a good handful of flour
salt and freshly ground black pepper      

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


How to make the Parsley Sauce:
Put the milk, onion, nutmeg, bay leaf and peppercorns into a pan and slowly bring to the boil.
Remove the pan from the heat and set aside to cool for about 10 minutes.

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.  Now cook whilst stirring continuously, for one minute and then remove the pan from the heat.

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.

Return the pan to the 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.

Now stir in the remaining knob of butter (10g) until the sauce is nice and glossy. Simmer for 2-3 minutes.  Stir in the parsley and season with salt and pepper, to taste.

How to cook the cod:
Leave the skin on the cod whilst your frying 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.

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 a medium heat. When the it's hot, put in cod fillets and fry for 2-3 minutes on each side - depending on their thickness. Make sure they are cooked through.

**The cod is cooked properly when the flesh is opaque.

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.

To serve, spoon a dollop of the mash into the centre of each plates and put one piece of cod on top of each.

Drizzle over the pan juices and pour over the parsley sauce and pop a lemon wedge on each plate.
Created using The Recipes Generator


  1. Just lovely Jan. It's one of our favourites. Fresh is infinitely better than any alternative! xxoo

  2. I so wish this was for dinner Jan!!!!

  3. I don't think I've ever had the boil in the bag fish, but then I've never had a pot noodle either!!
    The sauce looks delicious, a great way to serve fresh fish. I'm all hungry now!

  4. Thanks for this informative blog. Now, I have the recipe of the parsley sauce. I'm gonna try it especially now that the Christmas is near.

  5. This was BRILLIANT! I JUST finished eating it----so scrumptious! Thank you so much for the recipe!


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