Name: Fillet of cod with parsley sauce
Yield: Serves 4
Cuisine: British
Ingredients: 2 shallots, peeled and finely chopped; good knob of butter; 150 ml (¼ pint) fish stock; 2 tbsp white wine; good knob of softened butter; sea salt and white pepper; 2 tbsp chopped parsley; 400 ml (14 fl oz) double cream; 4 boneless, skinless thick cod loin portions, each about 160–175 g (5½-6 oz)

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

This classic dish needs only simple cooking and lots of parsley that’s been freshly chopped – and, if possible, freshly picked.

Ingredients

4 boneless, skinless thick cod loin portions, each about 160–175 g (5½-6 oz)
good knob

Method

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. To make the sauce, melt the butter in a heavy-based pan and gently cook the shallots over a low heat for about 1 minute until soft. Add the white wine and fish stock, and simmer until reduced

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Ingredients

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