Name: White fish with parsley sauce and bacon
Yield: Serves 2
Ingredients: 2 big thick shoulder or mid-fillet pieces of cod, pollack or coley, approx. 170 g each (skin left on); 15 g plain flour; 20 g unsalted butter; 20 g mature Cheddar cheese, grated; 5-6 tablespoons very, very finely chopped fresh curly parsley; ground black pepper; flaked sea salt; 2 tablespoons double cream; 250 ml full-fat milk; ½ teaspoon flaked sea salt; 4 rashers of smoked streaky bacon; 1 tablespoon plain flour; 40 g unsalted butter; a grating of nutmeg; 1 good teaspoon wholegrain mustard

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

If I were a plate of food, this is what I would be. A truly comforting dinner for when the rain is hitting the window panes while a brave few are out at sea.

Parsley sauce should be green, not pallid with green flecks. I would also add that flat-leaf parsley gets too much press these days. I’d always use curly parsley here, as I prefer its gentler taste and softer leaf. Bacon is great with parsley sauce, parsley sauce is great with white fish, and white fish is great with bacon. Cir