Cod with Parsley Sauce

Name: Cod with Parsley Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g cod fillet (skinless, cut into 4 equal portions (150g each)); 1 pinch salt (for seasoning cod); 1 pinch black pepper (freshly cracked, for seasoning cod); 2 tbsp olive oil (for searing cod); 2 tbsp unsalted butter; 3 pcs garlic (cloves, minced); 1 tbsp all-purpose flour; 1 cup milk (whole milk, warmed slightly); 1 tbsp lemon juice (freshly squeezed); 0.5 cup parsley (fresh, finely chopped, loosely packed)

RATING

4.4/5(65)

TASTE SCORE

8/10

Flaky, tender cod fillets pan-seared to golden perfection and draped in a creamy, vibrant parsley sauce. This quick 25-minute dinner feels restaurant-worthy but comes together with simple pantry staples. Serve with steamed vegetables or crusty bread to soak up every drop of the herbaceous sauce.

PREP

10m

COOK

15m

SERVES

100 G

286 cal

SERVINGS

METHOD · 5 STEPS

prep
Season the cod fillets.
1.Pat the cod fillets completely dry with paper towels.
2.Season both sides with a pinch of salt and a pinch of black pepper.
fry · ~7 min
Sear the cod until golden.
Heat olive oil in a large nonstick skillet over medium-high heat. Place the seasoned fillets in the pan and cook until deeply golden on the bottom, about 3-4 minutes. Flip carefully and cook the second side until the fish flakes easily with a fork, another 2-3 minutes. Transfer to a plate and tent loosely with foil.
TIPDon't move the fillets during the first 3 minutes — this builds the golden crust.
saute · ~2 min
Build the sauce base.
Reduce the heat to medium. In the same skillet, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the all-purpose flour and whisk constantly for 1 minute until the raw flour smell disappears and the mixture turns pale gold.
simmer · ~3 min
Finish the parsley sauce.
1.Whisk in the milk in a slow, steady stream until no lumps remain.
2.Bring the sauce to a gentle simmer and cook, whisking often, until thickened enough to coat the back of a spoon (2-3 minutes).
3.Remove from heat. Stir in lemon juice, chopped parsley, a pinch of salt, and a pinch of black pepper.
TIPPour the milk slowly while whisking to prevent lumps.
serve
Plate and serve immediately.
Place the cod fillets on warm plates and spoon the warm parsley sauce generously over the top. Serve with steamed green beans, roasted potatoes, or crusty bread.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the cod very dry with paper towels before seasoning for a better sear.
2
Don't crowd the pan; cook fillets in a single layer to ensure even browning.
3
Use a fish spatula for flipping the cod gently without breaking the fillets.
4
Simmer the sauce only until it coats the spoon, then remove from heat to avoid curdling.
5
For a thicker sauce, let it sit off the heat for 1 minute before serving.
6
Warm the serving plates in a low oven to keep the cod hot after plating.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Replace butter with a neutral oil or vegan butter, and use unsweetened oat or almond milk for the sauce. Add a splash of extra lemon juice to maintain brightness.

herb swap