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
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
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
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
Incorporate Fish Stock
Crumble the Knorr fish stock cube into the sauce and whisk until fully dissolved.
Time: PT1M
Temperature: Low
Add Cream (Optional)
Stir in the heavy cream for extra richness, then whisk briefly to combine.
Time: PT1M
Temperature: Low
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
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
Finish with Parsley
Stir the chopped parsley into the sauce, let it sit for another minute to meld flavors.
Time: PT1M
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
Ingredient Substitutions
- Instead of Cod Fillet: Haddock fillet, Pollock fillet
- Instead of Unsalted Butter: Margarine (use unsalted)
- Instead of All-Purpose Flour: Gluten‑free flour blend (use same amount)
- Instead of Whole Milk: 2% milk, Almond milk (use slightly less for thickness)
- Instead of Heavy Cream: Half‑and‑half, Full‑fat coconut milk
- Instead of Knorr Fish Stock Cube: Homemade fish stock (use ½ cup), Vegetable stock cube
- Instead of Fresh Parsley: Chives, Fresh dill
Equipment Needed
- Saucepan
- Whisk
- Measuring Cup
- Knife
- Cutting Board
- Ladle (optional)
- Spatula (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Use a kitchen whisk for the smoothest béchamel.
- A pinch of freshly ground white pepper adds subtle heat without darkening the sauce.
- For extra flavor, crumble a second stock cube into the sauce if you like a stronger fish taste.
Troubleshooting
Sauce becomes lumpy.
Return to low heat, whisk vigorously, and add a little extra warm milk to smooth it out.
Fish is overcooked and dry.
Poach at 90 °C for no more than 4 minutes; the fish should still be slightly translucent in the center when removed.
Sauce is too thick.
Thin with a splash of warm milk or water, whisk until the desired consistency is reached.
Storage
Refrigerator: Store sauce in an airtight container for up to 2 days; reheat gently over low heat.
Freezer: Not recommended – the sauce may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The béchamel can be prepared up to a day ahead; keep refrigerated and re‑whisk before poaching the fish.
- If reheating, do so over low heat and add a splash of milk to restore consistency.
Frequently Asked Questions
What is the cultural significance and history of poached cod in béchamel sauce in British cuisine?
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.
What are the traditional regional variations of poached cod with cream sauce in the United Kingdom?
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.
How is poached cod in béchamel traditionally served in British households?
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.
On what occasions or celebrations is poached cod with béchamel traditionally enjoyed in Britain?
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.
How does poached cod in béchamel fit into the broader British comfort‑food tradition?
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.
What are the authentic traditional ingredients for poached cod in béchamel versus acceptable substitutes?
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.
What other British dishes pair well with poached cod in béchamel sauce?
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.
What makes poached cod in béchamel sauce special or unique in British cuisine?
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.
What are the most common mistakes to avoid when making poached cod in béchamel sauce?
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.
How do I know when the poached cod is perfectly cooked in this recipe?
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.
What does the YouTube channel Marco Recipes specialize in?
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.
How does the YouTube channel Marco Recipes' approach to British cooking differ from other cooking channels?
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.
Last updated: August 31, 2026
