This is one of those old fashioned nursery dishes my late mother-in-law used to make; I had forgotten how good it was until I made it again recently. We have a new fish van that stops outside the pub up the road that is really good – the cod loin I chose for this dish was fresh off the boat that morning. Some plain boiled or new potatoes and your favourite dark greens are all you need to go with it to mop up that delicious parsley sauce. Comforting and delicious!

• Serves 2
• 600g cod loin
• 500ml whole milk
• 25g cornflour
• 50g unsalted butter
• 5 tablespoons of very finely chopped English curly parsley
• 1 tbsp single cream
• 1 tbsps lemon juice
• Salt and ground white pepper
• New potatoes and green veg to serve

To make…

• Preheat the oven to 180C.
• When you’re ready to make the sauce, put the milk in a saucepan.
• Then simply add the cornflour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time.
• To serve the sauce, add the chopped parsley, cream and lemon juice, taste and check the seasoning. Serve in a warm jug.
• To cook the fish, place it in the centre of a lightly buttered length of baking foil or parchment. Season with a little salt and dot with butter. Make a sealed parcel around the fish and place it on a baking sheet. Bake in the oven for 10 minutes. The fish should be opaque and flake nicely.
• Serve the fish (and the potatoes and green veg) on a warm plate and pour over the sauce.

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