YT Recipe

Marco Pierre White recipe for Cod in Parsley Sauce

Marco Pierre White recipe for Cod in Parsley Sauce is a easy British recipe that serves 2. 350 calories per serving. Recipe by Marco Recipes on YouTube.

Prep: 10 min | Cook: 12 min | Total: 30 min

Cost: $18.15 total, $9.08 per serving

Ingredients

  • 2 pieces Cod Fillet (prime quality, about 200 g each, skin removed)
  • 21 g Unsalted Butter (cut into small cubes)
  • 21 g All-Purpose Flour (sifted)
  • 1 pint Whole Milk (approximately 473 ml, room temperature)
  • 30 ml Heavy Cream (optional, adds richness)
  • 1 piece Knorr Fish Stock Cube (dissolved in the sauce, provides instant fish flavor)
  • 2 tablespoons Fresh Parsley (chopped fine, added at the end)

Instructions

  1. Gather and Prepare Ingredients

    Measure butter, flour, milk, cream and stock cube. Pat the cod fillets dry and set aside. Rough‑chop the parsley.

    Time: PT3M

  2. Make the Roux

    Place the saucepan over low heat, melt the butter, then sprinkle the flour. Whisk continuously for about 1 minute until the mixture is smooth and just begins to turn a pale golden colour.

    Time: PT2M

    Temperature: Low

  3. Add Milk Gradually

    Pour the milk in a thin stream while whisking vigorously. Continue whisking until the sauce is completely smooth and begins to thicken.

    Time: PT5M

    Temperature: Low

  4. Incorporate Fish Stock

    Crumble the Knorr fish stock cube into the sauce and whisk until fully dissolved.

    Time: PT1M

    Temperature: Low

  5. Add Cream (Optional)

    Stir in the heavy cream for extra richness, then whisk briefly to combine.

    Time: PT1M

    Temperature: Low

  6. Heat the Sauce to Poaching Temperature

    Raise the heat just enough that the sauce is steaming but not boiling; aim for about 90 °C. Adjust with a kitchen thermometer if you have one.

    Time: PT2M

    Temperature: 90°C

  7. Poach the Cod

    Gently slide the cod fillets into the sauce. Cook for 3‑4 minutes, turning once halfway through, until the flesh is opaque and flakes easily when pressed with a fork.

    Time: PT4M

    Temperature: 90°C

  8. Finish with Parsley

    Stir the chopped parsley into the sauce, let it sit for another minute to meld flavors.

    Time: PT1M

  9. Plate and Serve

    Transfer the poached cod and sauce to a serving plate. Serve with creamed potatoes and peas for a traditional British meal.

    Time: PT1M

Nutrition Facts

Calories
350
Protein
30 g
Carbohydrates
20 g
Fat
15 g
Fiber
1 g

Dietary info: Pescatarian, Contains dairy, Contains gluten

Allergens: Fish, Milk, Butter, Cream, Gluten

Last updated: April 18, 2026

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Marco Pierre White recipe for Cod in Parsley Sauce

Recipe by Marco Recipes

A classic British dish where tender cod fillets are gently poached in a light, buttery béchamel enriched with cream and a Knorr fish stock cube. The sauce stays silky and flavorful, making it perfect for serving with creamed potatoes and peas.

EasyBritishServes 2

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
14m
Prep
6m
Cook
10m
Cleanup
30m
Total

Cost Breakdown

$18.15
Total cost
$9.08
Per serving

Critical Success Points

  • • Make a smooth roux without lumps
  • • Add milk gradually while whisking
  • • Maintain sauce temperature around 90 °C (do not let it boil)
  • • Poach cod gently for 3‑4 minutes

Safety Warnings

  • • Handle the hot sauce with care to avoid burns.
  • • Do not let the sauce boil; overheating can cause curdling.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of poached cod in béchamel sauce in British cuisine?

A

Poached cod in a creamy béchamel reflects the British tradition of pairing mild white fish with rich dairy‑based sauces, a practice that became popular in the Victorian era when cod was abundant and cream sauces were a hallmark of comfort food.

cultural
Q

What are the traditional regional variations of poached cod with cream sauce in the United Kingdom?

A

In the North of England, the sauce may include a splash of ale; in Scotland, a hint of whisky is sometimes added. Some coastal regions serve the fish with a mustard‑cream sauce instead of plain béchamel.

cultural
Q

How is poached cod in béchamel traditionally served in British households?

A

It is commonly plated over mashed or creamed potatoes with a side of peas, and the sauce is spooned over both the fish and the potatoes, creating a comforting, all‑one‑plate meal.

cultural
Q

On what occasions or celebrations is poached cod with béchamel traditionally enjoyed in Britain?

A

The dish is a staple for family Sunday lunches, holiday gatherings such as Christmas Eve, and is also served in school canteens as a gentle, kid‑friendly fish option.

cultural
Q

How does poached cod in béchamel fit into the broader British comfort‑food tradition?

A

It exemplifies the British love for simple, hearty dishes that combine protein with a creamy, buttery sauce, similar to fish pie, shepherd’s pie, and creamy vegetable casseroles.

cultural
Q

What are the authentic traditional ingredients for poached cod in béchamel versus acceptable substitutes?

A

Authentic ingredients include fresh cod, unsalted butter, all‑purpose flour, whole milk, a fish stock cube, and fresh parsley. Substitutes can be haddock for cod, gluten‑free flour for wheat flour, and half‑and‑half or coconut milk for heavy cream.

cultural
Q

What other British dishes pair well with poached cod in béchamel sauce?

A

Creamed potatoes, buttered peas, steamed carrots, or a simple green salad with a mustard vinaigrette complement the richness of the sauce and balance the meal.

cultural
Q

What makes poached cod in béchamel sauce special or unique in British cuisine?

A

The gentle poaching method keeps the fish moist while the béchamel, enriched with fish stock, infuses the sauce with delicate ocean flavor, creating a harmonious blend of land and sea that is rarely found in other British fish preparations.

cultural
Q

What are the most common mistakes to avoid when making poached cod in béchamel sauce?

A

Common errors include making the roux too thick, adding milk too quickly (causing lumps), letting the sauce boil (which curdles the dairy), and over‑cooking the cod, which makes it dry.

technical
Q

How do I know when the poached cod is perfectly cooked in this recipe?

A

The fish should be opaque throughout, flake easily with a fork, and the flesh should feel firm yet springy when pressed. The little veins on the surface will have tightened but not broken.

technical
Q

What does the YouTube channel Marco Recipes specialize in?

A

The YouTube channel Marco Recipes focuses on classic comfort dishes from British and European cuisines, offering step‑by‑step tutorials that emphasize simple techniques, quality ingredients, and practical home‑cooking tips.

channel
Q

How does the YouTube channel Marco Recipes' approach to British cooking differ from other cooking channels?

A

Marco Recipes prioritizes traditional flavor profiles while streamlining preparation for modern home cooks, often using pantry shortcuts like stock cubes and emphasizing precise temperature control to achieve restaurant‑quality results without complex equipment.

channel
More like this:British RecipesMain Course RecipesMore by Marco Recipes

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