Fish with Parsley Sauce

This fish with parsley sauce is a trip back to the 70's and 80's, but this is a recipe that never really goes out of fashion.

The fish is gently poached in milk and then the cooking liquor forms the basis for a thick parsley sauce that is made in minutes and is also delicious with vegetables.

It's so quick and easy, just pop the potatoes on to boil for mash while you make it.

Such a great 15 minute meal.

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Seafood
• 💬 Comments

❤️ Why you will love this recipe

• Ready in just 15 minutes
• Use any white fish to make it budget friendly
• Traditional and classic British dish

Do you remember this dish in the 70's and 80's? It was often found in restaurants and was extremely popular!

Then, when convenience food first came out, there was 'boil in the bag' everything and one of the dishes was a frozen rectangle of cod in a bag with parsley sauce or butter sauce. We always kept some in the freezer and the sauce was always so good with boiled potatoes, which seems to be another old fashioned thing.

Anyway, my husband was brought up on this sort of dish and he loves it.

I've also checked some of the supermarkets and most still sell it as a ready meal, so it must still be popular.

Let me know what you think. Do you remember this dish or its frozen version?

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🥘 Ingredients

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• Frying pan
• Medium saucepan
• Chopping board
• Sharp knife
• Wooden spoon
• whisk
• Fish slice
• Jug
• Paper towel
• foil

🔪 Instructions

💭 Top Tip

• Pat the fish dry, especially if it has defrosted from frozen, as there will be a lot of excess water which will dilute the sauce.

Chop the parsley.

Place the milk in the frying pan with the fish and bring to a simmer.

Use a pan that takes the fish portions comfortably but isn't over large as you won't cover the fish in a large pan.

Poach for about 5 minutes, or until the fish is just ready to flake.

Depending on the thickness of your fish, it may be cooked by the time it comes to a simmer.

Transfer the fish to a warm plate and cover with foil.

Pour the poaching milk into a jug. This makes it easier to whisk into the sauce later.

⏲️ Cooking Time

Melt the butter in a saucepan over a medium heat.

Tip in the flour.

Stir constantly with a wooden spoon while the better melts and blends with the flour then cook for a minute.

Turn off the heat.

Gradually whisk in the hot milk a little at a time. Keep whisking as the heat from the milk will quickly thicken the sauce.

When all the milk has been whisked in, and the sauce is thick and smooth, turn the heat back on.

Add the parsley, (reserve a tablespoon for garnish), lemon juice and season to taste.

Serve the fish with some of the sauce poured over and garnish with the remaining parsley.

Serve the rest of the sauce separately.

🥗 Serve with

• Cavolo Nero Kale
• Honey Roasted Carrots and Parsnips
• Easy Roast Potatoes
• Honey Roasted Swede
• Roast Savoy Cabbage
• Roasted Green Beans and Carrots
• Minted Mushy Peas
• Roasted Long Stem Broccoli
• Samphire
• Rosemary Garlic Mashed Potatoes

🥙 Substitutions

• Fish - I used cod but you could use haddock, basa, haddock, hake or pollack. Pollack and basa are particularly budget friendly.
• Butter - use margarine, but not any low fat spread. Low fat spreads have a high quantity of water and won't mix well to make a sauce.

📖 Variations

• Seafood medley - use a frozen pack of seafood cocktail or fish pie mix. Alternatively, for a luxurious fish mornay use prawns, scallops or monkfish.
• Vegetarian - replace the fish with mushrooms, leeks, peas, broad beans and other quick cooking vegetables.
• Cheese sauce - add 150 grams og grated cheddar cheese
• Herbylicious - swap the parsley for your favourite herb. Basil, dill, fennel and tarragon all go well with fish.

🍣 Storage

• Refrigerator - cool, cover and use within 2 days.
• Freezer - can be frozen for up to a month in an airtight container. The sauce may separate and will need to be stirred to combine. Defrost overnight in the refrigerator.
• To reheat - cover with foil and heat in the oven at 180 C / 350 F / 160 FAN / Gas 4 until fully heated through.

🍱 Prepare in Advance

• This dish is so quick to make it's not worth making in advance!

More fish recipes

• Baked Monkfish Tails
• Pan Seared Sea Bass
• Baked Side of Salmon
• Fish Mornay
• Scallop Gratin
• Bourride de Lotte
• Salmon Mac and Cheese
• Monkfish with Chorizo
• Honey Garlic Salmon
• Seafood Lasagne
• Poor Man's Lobster Thermidor
• Cod Cheeks and Chorizo
• Cod Mornay with Prawns

📋 Recipe

🍲Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

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