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.
Haddock in Parsley Sauce
- 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