Whitby-Style Baked Cod with Parsley Sauce
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Ingredients
- 4 cod loins
- 300 ml whole milk
- 30 g butter
- 20 g plain flour
- 10 g fresh flat-leaf parsley, chopped
- 500 g new potatoes
- 1 bay leaves
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 32.3 g
- Carbohydrate
- 26.3 g
- of which sugars
- 5.4 g
- Fat
- 10.5 g
- of which saturates
- 6 g
- Fibre
- 2.1 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain.
- 2
Heat the oven to 180C (160C fan, gas 4). Put the cod loins in a baking dish with half the milk and the bay leaf, cover with foil, and bake for 15-18 minutes until just cooked through.
- 3
Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 minute, then gradually whisk in the remaining milk to make a smooth sauce. Simmer for 3 minutes, stirring, until thickened.
- 4
Stir the chopped parsley into the sauce and season to taste.
- 5
Lift the cod out of its cooking liquid.
- 6
Serve the cod with the parsley sauce spooned over and the new potatoes alongside.
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