How to Cook Cod with Parsley Sauce

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

1. 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

2. 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

3. Chop parsley

   While the cod poaches, finely chop the fresh parsley on a cutting board.

   Time: PT3M

4. 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

5. 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

6. Incorporate poaching liquid

   Ladle about 100 ml of the cod poaching liquid (stock) into the sauce and stir to combine.

   Time: PT1M

7. 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

8. Finish with butter

   Add the remaining 30‑40 g butter, whisk until melted and fully incorporated, creating a glossy finish.

   Time: PT1M

9. 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

10. 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