Fish in parsley sauce
A soothing dish for a large group of people. Serve with mashed potatoes and peas for the ultimate comfort supper.
Ingredients
- 375g/13oz unsalted butter
- 375g/13oz plain flour
- 3 litres/5¼ pints whole milk
- large bunch fresh curly parsley, finely chopped
- sea salt and freshly ground black pepper
- 6kg/13lb ling fillets, skin on
Method
Preheat the oven to 200C/400F/Gas 6.
The make the parsley sauce, melt the butter in a large saucepan. Add the flour, cook for 2-3 minutes then slowly add the milk to the pan, whisking continually, until you have a thick white sauce.
Add the parsley and cook for a further five minutes. Season with salt and freshly ground black pepper.
Meanwhile, place the fish on large baking trays lined with greaseproof paper. Season with salt and freshly ground black pepper and put in the oven for 7-10 minutes or until the fish is cooked through. (You may have to do this in batches.)
To serve, place the fish on the plate and pour over the parsley sauce.