Fisk Med Persillesovs (Pan Fried Fish with Parsley Sauce)

This is a super simple and delicious dinner to make, especially in the summer! You can make it with cod or any other white fish that you like and it will turn out great.

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July 12, 2021

This is a dish we grew up eating at our grandmother’s house in Denmark on our summer vacations. Personally, I didn’t warm up to the idea of parsley sauce until later in life, but my siblings were always on board. Now, I love it! The dish is actually very simple, just fried fish, potatoes, and parsley sauce. The flavors meld together really well, and it’s both hearty and light at the same time. The parsley sauce itself goes perfectly with other meats as well, like pork, so it’s a good sauce to have up your sleeve for any dinner!

Pan fried fish with parsley sauce.
Parsley sauce in a gravy boat.

As mentioned above, this is as simple as a dinner recipe gets. Start by dredging your fish in some flour then pan-frying it until the crust is golden and the fish is fully cooked. While your fish is cooking, start on the parsley sauce. A basic roux, milk, parsley, and spices are all you need for the most delicious and thick sauce. Serve the sauce and fish with whatever side dishes you like (we would recommend boiled or roasted potatoes) and enjoy! Let us know below if you try our recipe!

Pan fried fish with parsley sauce and roasted potatoes.

Fisk Med Persillesovs (Pan Fried Fish with Parsley Sauce)

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This is a super simple and delicious dinner to make, especially in the summer! You can make it with cod or any other white fish that you like and it will turn out great.
Servings 4 servings
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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IMPORTANT NOTE:

We always bake using a digital scale and the metric system (grams and milliliters). We can’t promise that our cup measurements will be as accurate! Additionally, we bake and develop our recipes in a convection (fan) oven.

Ingredients
  

FISH

  • 453 grams (1 lb) cod, cut into even pieces (if using frozen fish, thaw in the refrigerator ahead of time!)
  • Salt to taste
  • Pepper to taste
  • 1/2 tsp garlic powder
  • 70 grams (1/2 cup) flour
  • Vegetable oil for cooking

PARSLEY SAUCE

  • 28 grams (2 tbsp) butter
  • 2 tbsp flour
  • 400 ml (1 2/3 cups) whole milk
  • 1 cup finely chopped parsley (about half a large bunch)
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

Instructions
 

  • Salt the fish on a plate and let sit for about 10 minutes.
    Fish on a plate.
  • On a second plate or a shallow bowl, mix together flour, salt, garlic powder, and pepper to taste. Keep in mind that the fish is already salted, so you won’t need much to flavor the coating!
    Flour dredging mixture.
  • Coat the fish in the flour mixture and let it sit on the plate for about 5 minutes.
    Fish dredged in flour.
  • Preheat a pan over medium heat (we like to use a cast iron pan). Add vegetable oil and once it is hot enough to start sizzling, add each piece of fish to the pan, dusting off any excess flour before adding it.
    Fish cooking in a pan.
  • Cook for about 5 minutes on each side until the fish is opaque in the center and a golden crust has formed.
    Fish after flipping in the pan.
  • While the fish is cooking, make your parsley sauce by melting butter in a pan and whisking in flour to create a roux.
    Butter and flour in a saucepan.
  • Let the flour and butter cook for about a minute (take care not to burn it!).
    Roux cooking in a saucepan
  • Add the milk a little bit at a time, whisking constantly to create a smooth sauce.
    Sauce after milk is added.
  • Make sure the sauce comes up to a boil so the flour has a chance to fully thicken the sauce. Season to taste with salt, pepper, and nutmeg (optional).
  • Chop up parsley and add to the sauce, letting it cook for about a minute. Check for seasoning.
    Chopped parsley.
  • Serve fish and sauce with your favorite side (we like to serve it with roasted potatoes!). You can also use this sauce with other meats, such as roast pork or beef.
    Sauce in a gravyboat.
Course: Dinner
Cuisine: Danish
Keyword: classic, cod, fish, fresh, fried, gravy, parsley, simple
Difficulty: Beginner

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