Fish With Parsley Sauce Recipes

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FISH WITH PARSLEY SAUCE



Fish With Parsley Sauce image

Also known in Mexico as Pescado al Perejil. Variation found in Extending the Table. Posted for Zaar World Tour 3.

Provided by luvinlif2k

Categories     Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup water
2 tablespoons lemon juice
2 garlic cloves, crushed
6 firm fish fillets
1 tablespoon margarine or 1 tablespoon oil
1/2 small onion, finely chopped
2 tablespoons celery, chopped
1 bay leaf

Steps:

  • In blender whirl parsley, cilantro, water, lemon juice and garlic. Set aside.
  • Wash and dry fish fillets then sprinkle with salt and pepper.
  • Heat margarine or oil in a frying pan.
  • Add onion, celery and bay leaf and saute until onion is transparent.
  • Fry fish fillets about 5 minutes per side over low or medium heat.
  • Pour parsley sauce over fish and simmer for 10 minutes.
  • NOTE: for a more mild sauce replace cilantro with another 1/2 cup fresh parsley.

Nutrition Facts : Calories 213.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 99, Sodium 168.8, Carbohydrate 1.8, Fiber 0.4, Sugar 0.5, Protein 41.5

COD WITH PARSLEY SAUCE AND MASH



Cod with parsley sauce and mash image

Provided by Simon Rimmer

Categories     Main course

Yield Serves 4

Number Of Ingredients 20

300ml/10½fl oz full-fat milk
½ onion, peeled, finely sliced
pinch freshly grated nutmeg
1 fresh bay leaf
4 whole white peppercorns
35g/1½oz butter
25g/1oz flour
3 tbsp chopped fresh parsley leaves
salt and freshly ground black pepper
200g/7oz new potatoes, cooked until tender, drained
200g/7oz celeriac, peeled and cut into cubes, cooked until tender, drained
75g/3oz butter
1 tbsp double cream
salt and freshly ground black pepper
50g/1¾oz flour
salt and freshly ground black pepper
4 x 175g/6oz cod fillets
1-2 tbsp vegetable oil
75g/3oz butter
1 lemon, juice only, plus extra lemon wedges, to serve

Steps:

  • For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes.
  • Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat.
  • Strain the milk mixture into the roux mixture, then whisk well until completely incorporated.
  • Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon.
  • Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
  • Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm.
  • For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated.
  • Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.)
  • When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat.
  • To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge.

POACHED COD WITH PARSLEY SAUCE



Poached Cod with Parsley Sauce image

Categories     Sauce     Cod     Parsley     Boil

Yield serves 4

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup whole milk
1/2 cup homemade or store-bought fish or vegetable stock
Coarse salt
3/4 cup finely chopped fresh flat-leaf parsley, plus 4 sprigs, for garnish
2 tablespoons finely chopped fresh chives
1 strip lemon peel (3 inches)
1/4 cup plus 2 teaspoons fresh lemon juice (about 2 lemons)
4 cod fillets (5 ounces each), skinned

Steps:

  • Melt the butter over medium heat in a small saucepan. Add the flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in the milk in a slow, steady stream; whisk until incorporated. Whisk in the stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in the parsley and chives.
  • Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium sauté pan or other wide straight-sided pan. Place the fillets in the liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
  • Reheat the sauce over medium-low heat, if necessary, and add the remaining 2 teaspoons lemon juice. Gently lift the fillets from the liquid with a slotted spatula; place 1 fillet on each of 4 plates. Spoon one-quarter of the sauce over each serving, and garnish with a parsley sprig.
  • FIT TO EAT RECIPE
  • (Per serving)
  • Calories: 241
  • Fat: 8g
  • Cholesterol: 72mg
  • Carbohydrate: 7g
  • Sodium: 713mg
  • Protein: 28g
  • Fiber: 1g

FISH WITH CHEESY PARSLEY SAUCE



Fish With Cheesy Parsley Sauce image

Make and share this Fish With Cheesy Parsley Sauce recipe from Food.com.

Provided by hectorthebat

Categories     < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

25 g butter
25 g flour
250 ml milk
3 tablespoons parsley
75 g cheddar cheese
500 g fish
200 g tomatoes
potato
vegetables

Steps:

  • Preheat the oven to gas 6, 200C, fan 180°C In a small pan, melt the butter. Stir in the flour to make a thick paste, then, off the heat, gradually whisk in the milk. Return to the heat for a few minutes, stirring regularly, until its thickened. Season and stir in the parsley and cheese.
  • Place the fish in a gratin dish, season and pour over the sauce. Scatter the tomatoes around. Cook for 10 minutes, or until the fish is just cooked through, then place the dish under the grill for a few minutes more, until the sauce is golden and bubbling. Serve with new potatoes and veg.

Nutrition Facts : Calories 192.1, Fat 13.7, SaturatedFat 8.6, Cholesterol 41.6, Sodium 195.1, Carbohydrate 10, Fiber 0.9, Sugar 1.5, Protein 7.9

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