Smoked Cod, Garlic Mash and Parsley Sauce

    40 min

    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.

    160 people made this

    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

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. 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 in English (7)


    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)