Here I’ll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!
If you’ve ever had store-bought parsley sauce before, this is similar, but so much better. It’s honestly way too easy not to make as well! Follow me…
Preparing the Cod
For this recipe, we’ll be using boneless skinless cod fillets. You’ll find these in all supermarkets and fishmongers; the main thing to look out for is fillets that are of a similar size, just so they all cook at an even rate. Not a huge deal if there’s some difference in size, you can just adjust the cooking times as needed.
When it comes to the preparation of the cod, there are two important steps:
- Drying – The cod will likely be stored with excess moisture. We want to remove this, as it will cause the cod to steam and essentially prevent it from caramelising in the pan. A nice golden crust will develop more flavour, so just use paper towels to remove excess moisture from the cod.
- Dredging – Coating the cod in a thin layer of seasoned flour will help develop that golden crust we’re after. This in turn will help the sauce cling to the cod.
Pan-Fried Cod
Cod is very delicate when cooked, so I recommend using a non-stick pan so it doesn’t flake apart in the pan when you move it. I like to fry the cod in oil and butter – the butter adds a richness, whilst the oil helps prevent the butter from burning. The cod won’t take long to cook, just be vigilant!
Process shots: pat cod dry (photo 1), coat in seasoned flour (photo 2), add to pan with oil and butter (photo 3), fry both sides (photo 4).
Recipe Tip
Keep in mind the cod will continue cooking when resting and when added back to the pan. It’s better to slightly undercook it and finish it off at the end than to be too thorough and overdo it!
Parsley Sauce for Cod
Parsley sauce and cod really are a match made in heaven. Parsley is a relatively subtle herb, so it doesn’t overpower the cod; more just complements it.
Alongside the cream and parsley, it’s important to add some more depth of flavour to give some body to the sauce. Here’s what we’re using:
- Shallots and Garlic – These really ‘anchor’ the sauce and give it a nice savoury base.
- Stock – Using stock will add some more depth to the sauce. I use chicken stock, but veg stock would work just as well.
- Mustard – A dollop of Dijon adds a little more complexity to the sauce. It will also help thicken it.
- Lemon Juice – A classic addition to fish in general. This brightens up the sauce and cuts through the richness.
The sauce comes together very quickly and thickens up nicely due to the mustard and lemon juice. I like to add the cod back in at the end to baste it in the sauce and warm it through
Process shots: fry shallots and parsley stalks in butter (photo 1), fry garlic (photo 2), stir in stock, cream, mustard and lemon juice (photo 3), simmer then add cod (photo 4).
Recipe Tip
The sauce is very simple and subtle, so make sure it’s properly seasoned to bring out the best in it.
How to serve Cod and Parsley Sauce
I like to finish with more parsley alongside a lemon wedge! When it comes to Side Dishes, here’s some inspo:
- Roasted Baby Potatoes and Green Beans (pictured)
- Crusty Bread and a Side Salad
- Chips and Peas
For more delicious cod recipes check out my Garlic Butter Cod and Cod with Tomatoes & Capers!
Alrighty, let’s tuck into the parsley sauce and cod shall we?!
How to make Cod in Creamy Parsley Sauce (Full Recipe & Video)
Cod with Creamy Parsley Sauce
Equipment
- Sharp Knife & Chopping Board
- Paper Towels/Kitchen Roll (for drying cod)
- Large Shallow Dish (for dredging cod in flour)
- Large Non-Stick Pan & Wooden Spoon
- Jug (for stock/cream)
Ingredients
Cod
- 4x 120-150g/4-5oz boneless skinless Cod Fillets (see notes)
- 1/4 cup / 35g Plain Flour
- 1 tsp Salt
- 1/4 tsp Ground White Pepper
- 1 tbsp EACH: Olive Oil, Butter
Sauce
- 1 tbsp Butter
- 2 Shallots, very finely diced
- 1 small bunch of Parsley, stalks and leaves separated and both very finely diced (1 small bunch is typically 30g/1oz)
- 2 cloves of Garlic, finely diced
- 180ml / 3/4 cup Chicken Stock
- 180ml / 3/4 cup Double/Heavy Cream
- 1-2 tsp Lemon Juice (see notes)
- 1 tsp Dijon Mustard
- Salt & Pepper, to taste
Instructions
- Use paper towels/kitchen roll to pat the cod fillets dry to remove excess moisture. In a large shallow dish, combine the flour, salt and white pepper. One by one, dredge the fillets in the flour, give them a shake, then place to one side.
- In a large non-stick pan over medium-high heat, add 1 tbsp oil and butter. Once the butter has melted and the pan is hot, space out the fillets. Fry for 2-3 minutes on each side, or until golden on the outside and just about opaque through the centre. Carefully remove the fillets and place them on a plate to one side. Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
- Lower the heat to medium and melt the 2nd tbsp of butter. Add the shallots and parsley stalks and gently fry until soft and golden. Add the garlic and fry for 30 seconds or so longer, then stir in the stock and cream. Stir in the mustard, lemon juice and most of the parsley leaves (save some to garnish), then bring to a simmer.
- Simmer for around 3-5 minutes, stirring somewhat frequently, until the sauce thickens. Stir in the resting juices from the cod and adjust seasoning (generously if needed) with salt and pepper. Add the cod in the pan and baste in the sauce to gently warm it back through if needed, then serve with extra parsley and a lemon wedge. Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
