Smoked Cod in Parsley Sauce
Delight your taste buds with this classic, comforting recipe for Smoked Cod in Parsley Sauce, a dish that's both hearty and elegant. Perfectly poached smoked cod fillets are gently simmered in a flavorful milk infusion with bay leaf and black peppercorns, creating tender, flaky fish that melts in your mouth. The creamy parsley sauce, made with a velvety roux and infused with fresh parsley and a hint of lemon, elevates this dish with its refreshing, herbaceous notes. Ready in just 30 minutes, this quick yet impressive recipe pairs beautifully with fluffy mashed potatoes or vibrant steamed vegetables, making it ideal for both weeknight dinners and special occasions. Treat yourself to this timeless seafood dish that combines simplicity with rich, comforting flavors.
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Recipe Information
Ingredients
- 4 pieces (about 150g each) smoked cod fillets
- 500 ml whole milk
- 1 piece bay leaf
- 6 pieces black peppercorns
- 40 g unsalted butter
- 40 g all-purpose flour
- 30 g fresh parsley, finely chopped
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 optional mashed potatoes or steamed vegetables (for serving)
Instructions
Place the smoked cod fillets in a large skillet or saucepan. Pour the milk over the fillets until they are just covered.
Add the bay leaf and black peppercorns to the milk. Heat gently over medium-low heat until the milk begins to simmer, then reduce the heat and poach the fish for 8–10 minutes or until the fish is opaque and flakes easily with a fork. Remove the fillets from the milk and set aside. Reserve the poaching liquid by straining it through a sieve and discarding the bay leaf and peppercorns.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour to form a smooth roux. Cook the roux for 1–2 minutes, stirring constantly, but do not let it brown.
Slowly whisk the reserved poaching liquid into the roux, a little at a time, ensuring there are no lumps. Continue to stir until the sauce thickens and becomes smooth.
Stir in the chopped parsley, lemon juice, salt, and freshly ground black pepper. Taste the sauce and adjust seasoning if necessary.
Return the smoked cod fillets to the sauce and gently warm for 2–3 minutes, being careful not to break up the fish.
Serve the smoked cod fillets topped with the parsley sauce, alongside mashed potatoes or steamed vegetables if desired. Enjoy!
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 460 mg | 154% | |
| Sodium | 7080 mg | 308% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 27.7 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 35.7 mcg | 178% | |
| Calcium | 877 mg | 67% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3369 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
