Cod in Parsley Sauce

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

36.2g

Energy (kJ)

1329kJ

Energy (kcal)

319kcal

Carbohydrate incl. fibre (g)

11.8g

Carbohydrate excl. fibre (g)

11.5g

Sugar (g)

6.9g

Fibre (g)

0.2g

Fat (g)

13.2g

Saturated fat (g)

6.3g

Unsaturated fat (g)

6.3g

Monounsaturated fat (g)

0.9g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.2g

Cholesterol (mg)

86mg

Sodium (mg)

642mg

Salt (g)

1.60g

Vitamin A (IU)

347IU

Vitamin C (mg)

2.6mg

Calcium (mg)

179mg

Iron (mg)

0.79mg

Potassium (mg)

901mg

Total

145.0g

5316kJ

1275kcal

47.1g

46.1g

27.7g

0.9g

52.7g

25.2g

25.4g

3.5g

2.1g

0.9g

343mg

2567mg

6.42g

1388IU

10.5mg

717mg

3.15mg

3603mg

Ingredients
Cook

25 g Flora Buttery
25 g flour
500 ml semi-skimmed milk
1 Knorr Fish Stock Cube
50 ml Elmlea Double (optional)
4 cod fillets
4 1/2 tbsps chopped parsley

1 Gently melt the Flora Buttery in a medium deep, heavy frying pan. Add the flour and whisk together to get rid of any lumps. Cook the roux over a very low heat whisking continuously.
2 After 2-3 minutes, add a little milk to the roux and whisk again, mixing thoroughly. Continue gradually adding the milk a little at a time, whisking constantly until all the milk has been added. Bring to the boil.
3 Add in the Knorr Fish Stock cube to flavour the sauce and whisk until dissolved. Reduce heat to a simmer and add in the Elmlea, if using, and whisk in thoroughly.
4 Carefully place the fish in the pan, shaking the pan to coat the cod in the sauce.
5 Poach the cod in the sauce over a low heat for 4-5 minutes without allowing the sauce to come to the boil until the fish is cooked, carefully turning over each piece of fish after 2 minutes. Sprinkle over the parsley and shake the fish to coat it in the parsley sauce.
6 Carefully transfer the fish to a serving dish, spoon over the parsley sauce and serve.