Cod with Parsley Sauce
Ingredients
For the fish
- 4 ea Cod fillets
- 1/4 cup All-purpose flour
- Salt and Pepper to taste
- 2 tbsp Canola oil
- 1 tbsp Butter unsalted
For the parsley sauce
- 2 1/4 cups Whole milk
- 1/2 ea onion- sliced
- 1 ea Bay leaf
- 8 ea Peppercorns
- 1 pn Ground nutmeg
- 2 oz Butter unsalted
- 1/4 cup All-purpose flour
- 1/4 cup Fresh parsley, chopped
Instructions
- Peel and slice half the onion.
- Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to a simmer over medium heat, then turn off the burner and let it stand for 10 minutes.
- Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.
- Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.
- Strain the infused milk and discard the onion, peppercorns, and bay leaf. Keep the hot milk ready for making the sauce.
- Melt the butter in a saucepan. Then add the flour. Stir the butter and flour together over the heat for at least one minute.
- Gradually add the hot milk to the roux whisking all the time over medium heat. Bring to simmering point while whisking.
- Finely chop the fresh parsley, then add to the sauce and stir it through.
- Place each piece fish on a serving plate and cover in parsley sauce.