How to Cook Cod with Parsley Sauce
How to Cook Cod with Parsley Sauce is a medium British recipe that serves 4. 350 calories per serving. Recipe by Rick Stein Restaurants on YouTube.
Prep: 8 min | Cook: 25 min | Total: 43 min
Cost: $15.50 total, $3.88 per serving
Ingredients
- 600 g Cod Fillets (thick, skinless, preferably fresh)
- 1 liter Water (for poaching)
- 2 tsp Salt (kosher or sea salt)
- 30 g Fresh Parsley (finely chopped)
- 80 g Unsalted Butter (divided: 15 g for roux, 30‑40 g at end)
- 12 g All-Purpose Flour (for roux)
- 200 ml Whole Milk (full‑cream milk)
- 70 ml Heavy Cream (add at end for richness)
- 1 tbsp Lemon Juice (freshly squeezed)
Instructions
Prepare poaching liquid
Fill a large pot with 1 liter water, add 2 tsp salt, and bring to a gentle simmer over medium heat for about 5 minutes.
Time: PT5M
Poach the cod
Reduce heat, add the cod fillets, bring the water to a boil quickly (≈2 minutes), then turn off the heat and let the fish sit in the residual heat for about 5 minutes until opaque and the internal temperature reaches 60 °C.
Time: PT7M
Chop parsley
While the cod poaches, finely chop the fresh parsley on a cutting board.
Time: PT3M
Make roux
In a saucepan melt 15 g butter over medium heat, sprinkle 12 g flour, and stir continuously until the mixture turns a light nutty aroma (about 2 minutes).
Time: PT2M
Add milk and thicken
Gradually whisk in 200 ml whole milk, stirring constantly. Allow the sauce to come to a gentle simmer and thicken for about 3 minutes.
Time: PT3M
Incorporate poaching liquid
Ladle about 100 ml of the cod poaching liquid (stock) into the sauce and stir to combine.
Time: PT1M
Add cream and reduce
Stir in 50 ml heavy cream, then let the sauce simmer gently for 2 minutes to reduce and become richer.
Time: PT2M
Finish with butter
Add the remaining 30‑40 g butter, whisk until melted and fully incorporated, creating a glossy finish.
Time: PT1M
Season and add parsley
Season with a splash of lemon juice, taste and adjust salt if needed, then stir in the chopped parsley. Remove from heat.
Time: PT1M
Serve
Plate the poached cod, spoon over the parsley‑cream sauce, and serve immediately on warm plates.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 0 g
Dietary info: Pescatarian, Contains gluten, Contains dairy
Allergens: Fish, Dairy, Gluten
Ingredient Substitutions
- Instead of Cod Fillets: Halibut, Haddock
- Instead of Fresh Parsley: Cilantro
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten-free flour
- Instead of Whole Milk: 2% milk
- Instead of Heavy Cream: Half-and-half
- Instead of Lemon Juice: Lemon zest
Equipment Needed
- Large Pot
- Saucepan
- Temperature Probe (optional)
- Whisk (optional)
- Ladle (optional)
- Cutting Board
- Chef's Knife
- Measuring Spoons (optional)
- Measuring Cup (optional)
Critical Steps — Do Not Skip
- Poaching cod using residual heat to avoid overcooking
- Cooking roux until nutty without burning
- Gradually adding milk to prevent lumps
- Finishing sauce with butter for gloss and richness
- Adding parsley at the end to preserve colour
Chef Tips from the Video
- Use a high‑quality, thick‑cut cod fillet for the best texture.
- For extra lemon brightness, zest the lemon and add with the juice.
- A splash of white wine in the poaching liquid adds depth.
- Serve with boiled new potatoes or crusty bread to soak up the sauce.
Troubleshooting
Sauce looks grainy or has lumps.
Whisk vigorously while adding milk gradually; if lumps persist, blend with an immersion blender.
Cod is overcooked and dry.
Check internal temperature; poach only until 60 °C and remove from heat immediately. Keep the fish in the residual heat, not boiling water.
Storage
Refrigerator: Store leftover cod and sauce in airtight containers for up to 2 days.
Freezer: Freeze the cod (without sauce) for up to 1 month; freeze sauce separately if desired.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Poach the cod a few minutes ahead and keep it warm in the poaching liquid.
- Sauce can be prepared up to 30 minutes in advance; reheat gently over low heat before serving.
Frequently Asked Questions
What is the cultural significance and history of Classic Cod in Parsley Sauce in British cuisine?
Cod in parsley sauce is a classic British seaside dish that dates back to the 19th‑century when cod was abundant and inexpensive. The addition of a rich parsley‑cream velouté reflects the Victorian love of buttery sauces and the British tradition of serving fish with a bright herb garnish.
What are the traditional regional variations of cod in parsley sauce within the United Kingdom?
In Cornwall the sauce may include a splash of local cider, while in Scotland a touch of whisky is sometimes added. Some northern English versions swap parsley for chives or add a pinch of mustard powder for extra bite.
How is Classic Cod in Parsley Sauce traditionally served in British coastal restaurants?
It is usually plated on a warm dish with the poached cod fillet on top of a smooth parsley‑cream sauce, accompanied by boiled new potatoes, buttered peas, or crusty soda bread to mop up the sauce.
On what occasions is Classic Cod in Parsley Sauce traditionally enjoyed in British culture?
The dish is popular for family Sunday lunches, holiday gatherings such as Christmas Eve, and as a comforting meal on rainy coastal evenings when fresh fish is at its peak.
How does Classic Cod in Parsley Sauce fit into the broader British seafood tradition?
It exemplifies the British approach of treating simple, fresh fish with a luxurious, dairy‑rich sauce, balancing the mild flavour of cod with the herbaceous freshness of parsley and the richness of butter and cream.
What are the authentic traditional ingredients for Classic Cod in Parsley Sauce versus acceptable substitutes?
Authentic ingredients include thick cod fillet, fresh flat‑leaf parsley, unsalted butter, all‑purpose flour, whole milk, heavy cream, and a splash of lemon juice. Acceptable substitutes are halibut or haddock for the fish, 2 % milk for the whole milk, and half‑and‑half for the cream.
What other British dishes pair well with Classic Cod in Parsley Sauce?
It pairs beautifully with classic sides such as boiled new potatoes, buttered peas, steamed asparagus, or a simple green salad dressed with a light vinaigrette. A glass of crisp English white wine, like a Sauvignon Blanc, complements the richness.
What makes Classic Cod in Parsley Sauce special or unique in British cuisine?
The dish combines the delicate texture of poached cod with a velvety, butter‑flour‑milk velouté brightened by parsley and lemon, creating a balance of richness and freshness that is quintessentially British yet elegant enough for fine dining.
What are the most common mistakes to avoid when making Classic Cod in Parsley Sauce?
Common errors include over‑cooking the cod by boiling it instead of using residual heat, burning the roux before adding milk, and adding cream or butter when the sauce is too hot, which can cause it to split.
Why does this Classic Cod in Parsley Sauce recipe use a roux‑based velouté instead of a simple butter‑cream sauce?
The roux creates a stable thickening base that prevents the sauce from separating when milk and cream are added, giving a smooth, glossy texture that coats the back of a spoon – something a straight butter‑cream mixture can struggle to achieve.
What does the YouTube channel Rick Stein Restaurants specialize in?
The YouTube channel Rick Stein Restaurants specializes in showcasing classic and contemporary British seafood dishes, often featuring recipes from Rick Stein's own restaurants, with a focus on fresh, high‑quality ingredients and clear, step‑by‑step cooking techniques.
How does the YouTube channel Rick Stein Restaurants' approach to British seafood cooking differ from other cooking channels?
Rick Stein Restaurants emphasizes traditional British flavours, precise poaching techniques, and the use of classic sauces like velouté, while many other channels may rely on quicker, high‑heat methods or fusion twists. Stein’s style is rooted in respect for the ingredient’s natural taste.
Last updated: August 30, 2026
