Haddock in Parsley Sauce

Haddock in Parsley Sauce is a meal I remember from growing up. I prefer smoked haddock, but unsmoked works just as well too. Delicious flakey haddock which is cooked in milk, then using the milk to create a delicious thick parsley sauce. This recipe is really quick and easy to make and is something my whole family enjoy.

This recipe works well with most white fish, such as cod, pollock, as well as salmon. Use whichever fish fillets you prefer and enjoy.

For this recipe, I use a big bunch of fresh parsley. You really need fresh parsley for this recipe as it is not the same with dried parsley. For me, a big bunch is a really good handful with the parsley fully chopped (including the thicker stems). I prefer traditional curly parsley, but flat-leaf parsley works too.

If you need to follow a lower-fat diet for other dietary requirements (not including gestational diabetes) you can replace the whole milk in this recipe for skimmed milk and omit the butter. However please use whole (full-fat) milk and real butter if possible as the natural fats in these dairy items help to pair the rest of the meal.

smoked haddock in parsley sauce


Haddock in Parsley Sauce

Flakey haddock poached in milk which is then used to create a thick creamy parsley sauce
Course Main Meals
Cuisine British
Diet Diabetic, Gluten Free
Free or Membership Recipe Free Recipe
Nut Free Recipe Nut Free
Free from coconut, eggs, gluten, nuts
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 758kcal
Author Jo Paterson


  • 4 large haddock fillets smoked or unsmoked (or fish of choice)
  • 400 ml whole milk
  • 1 large bay leaf
  • ½ medium lemon, juice only
  • 1 tbsp butter
  • ¼ tsp celery salt
  • 1 pinch nutmeg
  • 2 tsp cornflour
  • 1 tsp cold water
  • 1 big bunch fresh parsley finely chopped
  • ¼ tsp salt & black pepper or to taste


  • Place the haddock fillets into a large shallow pan skin side up. Pour over the milk to submerge the fillets and add the dried bay leaf. Turn on the heat and bring to a boil. Once boiling, turn off the heat, cover and allow to poach for 5 minutes
  • Remove the fish fillets with a slotted spoon, drain on some kitchen roll, peel off the skin (if you have a cat or dog, they will appreciate this as a yummy treat!) or discard, then set the fish fillets aside covered
  • Add the lemon juice, butter, celery salt and nutmeg into the milk and stir. Mix the cornflour with a drop of water to liquefy and then pour into the milk. Add the chopped parsley, stir and then bring back up to heat, stirring until thickened and add salt & pepper to taste. Remove the dried bay leaf and discard
  • Serve the parsley sauce spooned over the fillets of fish


Here I’ve served my smoked haddock with a few small smashed skin-on new potatoes with butter and garden mint. And a couple of spoonfuls of minted garden peas and green beans. Choose a starchy carb that you tolerate best and serve with plenty of lower-cab leafy green vegetables. Peas are higher in carbs, keep the amount very small and add some butter to help pair them.


Calories: 758kcal | Carbohydrates: 6g | Protein: 150g | Fat: 10g | of which saturates: 5g | Fibre: 1g | of which sugars: 5g

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