Cod with Creamy Parsley Sauce

cod in parsley cream sauce on small white plate with baby potatoes and green beans

Print Recipe

Here I'll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: English

Servings:

Author: Chris Collins

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

a) Cod - It's best to cook with your eyes, because the fillets may be different thicknesses. The end result should leave the cod opaque through the centre with the flesh nice and flaky, but keep in mind it continues cooking whilst resting and when added back to the pan. So it cooks through evenly, I recommend getting the cod out of the fridge 30 minutes or so before needed, just to take the chill out of the centre.

b) Parsley - You don't have to be too meticulous when separating the stalks and leaves; it's mainly just the thicker stalks that need to be fried.

c) Lemon Juice - I typically go for 2 tsp (around 1/2 a small lemon) because I like the added acidity in the sauce. If you're at all wary, just start off with less because it's so easy to adjust at the end. Either way, I recommend slicing the remaining lemon half into quarters so people can squeeze over more at the end if they'd like.

d) Seasoning - This is a very simple sauce, so make sure you season it well to bring out the best in it. I like using white pepper as it offers more of a classic flavour. If you've only got cracked black pepper, increase from 1/4-1/2 tsp (stay with 1/4 tsp if it's powdered).

e) Calories - Whole recipe divided by 4.

Nutrition