The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Cod with Bacon & Creamy Parsley Sauce

(7:05)
5
stars
Ready In
Prep Time
Cook Time
Valentine Warner
Valentine Warner
64 Followers
In this Grokker Premium video, Chef Valentine Warner mixes up this fish dish with the rich, smoky flavor of bacon. Complemented by cream sauce featuring fresh chopped parsley, this pan-fried cod combo is sure to please. For more of Valentine’s tips and tricks, be sure to catch the rest of his Seafood Secrets series.

Cooking Recipe

Serves: 2

Ingredients:
3 tbsp (40g) unsalted butter
4 rashers of smoked streaky bacon
1½ tsp flaked sea salt
1 tbsp plain flour
2 thick shoulder or mid-fillet pieces of cod, pollock, or coley, about ⅓ pound (170g) each, skin left on

For the parsley sauce:
1½ tbsp (20g) unsalted butter
2 tbsp (15g) plain flour
1 cup (250ml) full-fat milk
¼ cup (20g) mature cheddar cheese, grated
1 tsp wholegrain mustard
Grating of nutmeg
2 tbsp double cream
5–6 tbsp finely chopped fresh curly parsley
Flaked sea salt
Ground black pepper

Directions:
1. Preheat the oven to 430°F/220°C/gas mark 7.

2. To make the parsley sauce, melt the butter in a small saucepan and stir in the flour. Cook out the dry taste of the flour for 30 seconds, stirring occasionally, taking care not to burn it. Then start adding the milk, bit by bit, until you have stirred it into a smooth sauce whose texture resembles that of double cream.

3. Stir in the cheddar, mustard, and nutmeg and simmer gently for 5 minutes, stirring regularly, then add the cream. If the sauce seems a little thick, add a splash more milk, or reduce it if it seems a little thin. It should have a consistency only a little thicker than pouring double cream. Season to taste with sea salt and pepper.

4. In a frying pan, melt the butter over a medium heat and fry the bacon.

5. Mix the sea salt with the flour and press the fish fillets into this, skin-side down (do not flour the flesh side). Pat off any excess flour. Lower the fillets into the pan, skin-side down, and fry for about 5 minutes, or until the skin is browned and crispy, taking care to turn the bacon.

6. You may have had to remove the bacon from the frying pan by now if it is getting close to burning. If so, keep it warm.

7. If your frying pan is ovenproof, transfer it to the oven. Alternatively, transfer the fish to a small baking tray and then into the oven. Cook for 5–7 minutes or until only just cooked through.

8. Just before serving the fish, rewarm the sauce. Stir in the parsley at the end so that it does not become discolored.

9. To serve, ladle a few spoonfuls of the parsley sauce onto two plates, place the fish on top, and arrange the bacon over the fish.

Enjoy!

Cod with Bacon & Parsley
Other Videos You Might Like
Thumbnail image for Cod with Tahini & Rice
Loyd Grossman
7:15
Thumbnail image for Bacon Cheeseburger Deluxe
Bacon Cheeseburger Deluxe
BarbecueWeb
2 I Did This
8:50
Thumbnail image for Barbecue Shrimp & Grits
David Lawrence
9:06
Thumbnail image for Mussels & Creole Mustard
David Lawrence
4:59
Thumbnail image for French Fusion Scallops
Roland Passot
13:12
Thumbnail image for Soba Noodles with Avocado Cream Sauce
Soba Noodles with Avocado Cream Sauce
watchsuperfoods
6 I Did This
2:47
Thumbnail image for Easy, Cheesy Bacon Meatloaf
3:08
Thumbnail image for Chicken and Waffles with The Brothers Green
Chicken and Waffles with The Brothers Green
TheOfficialHungry
1 I Did This
12:38
Thumbnail image for Prosciutto Chicken in Mushroom Sauce
Prosciutto Chicken in Mushroom Sauce
Jamie Oliver
2 I Did This
6:54
Thumbnail image for Five-Cheese Macaroni
David Lawrence
7:44
Thumbnail image for Coconut Fish Dream
Vicky Bhogal
6:03
Thumbnail image for Italian Garlic Prawns
Eric Lee
10:53
Thumbnail image for Braised Chicken Thighs Recipe Make It
Braised Chicken Thighs Recipe Make It
kincommunity
2 I Did This
1:38
Thumbnail image for How to Make Coq au Vin (Chicken and Wine)
How to Make Coq au Vin (Chicken and Wine)
TheOfficialHungry
4 I Did This
3:06
Thumbnail image for Black Pudding Fritters
Black Pudding Fritters
tastemade
1 I Did This
3:49
Thumbnail image for Best Eggs Benedict Recipe
Best Eggs Benedict Recipe
RecipeWars
0 I Did This
17:30
Thumbnail image for Buttermilk Fried Chicken
David Lawrence
10:42
Thumbnail image for Pan-Fried Chicken & Sage
Geoff Rigby
10:46
Thumbnail image for Fried Okra & Tomatoes
Alex Ong
7:39
Thumbnail image for Chinese Fried Anchovies
Alex Ong
3:17
Thumbnail image for Buttermilk Fried Chicken
Buttermilk Fried Chicken
foodwishes
5 I Did This
4:08
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos