Crispy Baked Cod with Creamy Parsley Sauce
- 4 cod fillets (150 g / 5 oz each), preferably frozen and thawed
- 150 g (1 1/4 cups) breadcrumbs
- 2 eggs, lightly beaten
- 30 g (2 tbsp) butter, melted (for greasing)
- 800 g (1.75 lbs) potatoes, peeled and boiled
- 400 g (14 oz) green beans, trimmed and boiled
- Salt and freshly ground black pepper, to taste
- For the parsley sauce:
- 60 g (4 tbsp) butter
- 30 g (1/4 cup) all-purpose flour
- 240 ml (1 cup) milk
- 30 g (1/4 cup) chopped fresh parsley
- Salt and freshly ground black pepper, to taste
1. Preheat the oven to 200°C (400°F) and lightly grease a baking sheet with melted butter.
2. In a shallow dish, mix the breadcrumbs with a pinch of salt and pepper.
3. In another dish, lightly beat the eggs.
4. Dip each cod fillet into the beaten eggs, ensuring they are fully coated, then press into the breadcrumb mixture, turning to coat evenly.
5. Place the breaded cod fillets on the prepared baking sheet and bake for 15-18 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 63°C (145°F) for food safety.
6. While the cod is baking, prepare the parsley sauce. In a small saucepan, melt the butter over medium heat. Stir in the flour to form a smooth paste, then gradually whisk in the milk. Continue stirring until the mixture thickens and comes to a gentle boil.
7. Reduce the heat and let the sauce simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the chopped parsley. Season with salt and pepper to taste.
8. Serve the crispy baked cod fillets with the boiled potatoes and green beans, with the creamy parsley sauce on the side. Remind diners to be careful of the hot baking sheet and to handle the hot potatoes with care.
- baking sheet
- mixing bowls
- saucepan
- utensils
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