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Cod with Parsley Sauce and Mash
Pan-fried cod fillets served with a creamy parsley sauce and a smooth potato and celeriac mash.
Healthy
Dinner
Fish
Seafood
Classic
Estimated Nutrition
Calories
786.3
kcal / serving
3145.2 kcal total
Carbs
26.5
g
per serving
105.8 g total
Fat
58
g
per serving
232.1 g total
Protein
39.6
g
per serving
158.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
25
g
Flour
For roux
50
g
Flour
For dusting fish
Dairy
300
ml
Milk
Full-fat
35
g
Butter
For sauce
75
g
Butter
For mash
1
tbsp
Double Cream
75
g
Butter
For the fish
Fruits
1
piece
Lemon
Juice only plus wedges for serving
NutsSeeds
1
pinch
Nutmeg
Freshly grated
1
piece
Bay Leaf
Fresh
4
piece
White Peppercorns
Whole
3
tbsp
Parsley
Chopped fresh leaves
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
OilsFats
2
tbsp
Vegetable Oil
For frying
Seafood
700
g
Cod
4 fillets, 175g each
Vegetables
0.5
piece
Onion
Finely sliced
200
g
New Potatoes
Cooked until tender and drained
200
g
Celeriac
Peeled, cubed, cooked until tender, and drained
Method
1
Simmer milk, onion, nutmeg, bay leaf, and peppercorns in a pan, then cool for 10 minutes.
2
Melt 25g butter in a pan, whisk in flour to make a roux, and cook for one minute.
3
Strain the cooled milk mixture into the roux and whisk until smooth.
4
Boil the mixture while whisking until it thickens enough to coat a spoon.
5
Stir in 10g butter, simmer for 3 minutes, add parsley, and season.
6
Crush tender potatoes and celeriac with butter and cream until smooth, then season.
7
Season flour on a plate and dredge the cod fillets until fully coated.
8
Fry cod in hot oil for 3 minutes per side until golden and opaque.
9
Add butter and lemon juice to the cod pan, then remove from heat once melted.
10
Plate the mash, top with cod, drizzle pan juices and sauce, and garnish with lemon.