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.
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.
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
This is yummy! The sauce was really easy to make but I didn't stick to the amounts- i played it by ear. The mash is good with some parsley and black pepper in it too. I added extra deep fried thin slices of leek on top of the dish which had a lovely crispy oniony taste. It made it look like a restaurant dish. The oil I used to fry the leek in, I used for the fish as well. I thought the smoked fish would be too intense just on its own but it worked really well with the lemony sauce and the creamy mash. - 19 Apr 2010 (Review from Allrecipes AU | NZ)