Smoked Cod, Garlic Mash and Parsley Sauce
Smoked Cod, Garlic Mash and Parsley Sauce
About this recipe: This fish supper is quick and easy to make and very comforting. Garlic mash is topped with pan-fried smoked cod and creamy parsley sauce.
Ingredients
Serves: 2
- 1 fillet smoked cod fish
- For the Parsley Sauce
- 4 tablespoons chopped fresh parsley
- 15g margarine
- 1 tablesoon plain flour
- 125-185ml milk
- lemon juice as needed
- salt and pepper to taste
- For the Mashed Potatoes
- 2 potatoes, peeled and roughly chopped
- 15g margarine or butter
- 4 tablespoons milk
- 1/2 teaspoon finely chopped garlic
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Bring a large pot of lightly salted water to the boil. Boil the potatoes until tender. After the potatoes have been cooking for 5 minutes, place the cod in a frying pan over low heat; cook for 5 to 7 minutes per side.
- Meanwhile, prepare the sauce. Melt the margarine in a saucepan, then add the flour to create a thick paste. Gradually add the milk, stirring constantly to reduce any lump formation. Add just enough milk to form the correct pouring consistency. Stir in the parsley, salt, pepper and lemon juice.
- Once the potatoes are cooked, drain and add 1 tablespoon margarine and milk. Mash well. Add salt, pepper and finely chopped garlic, stir to combine.
- To serve, spread the mash on a plate flat. Lie cod on top, then pour parsley sauce all over.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
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Reviews (2)
I had Smoked Cod fillets in the fridge, defrosted them and thought "What the hell am I going to do with these?" Apparently there was some Al Harrington type 'who do you think you are Gordon Bloomin' Ramsey' moments, so I can't claim it was stress free - I did have a seperate meal request dropped on me last knockings, in my defense - but overall it was fairly straight forward. I swapped the Plain flour for Dove Plain Flour so it was GF. All went well, I upped the Garlic (two small cloves) and topped up our mangey bush Parsley with dried, but on the whole it was warming, wholesome grub with a slight continental twist to lift from being too bland. Upvotes all round. - 11 Apr 2013
Very nice with thick piece of fish, also do it with leek instead of parsley in the sauce. Make roux basic sauce. Gently cook leak thin slices in a covering oh lightly salted water, when tender add the rue and heat slowly stirring until sauce thickens. Serve per parsley sauce recipe. - 17 Sep 2016
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