Pan-Fried Fish with Parsley Sauce

Ingredients

For 4 servings

• white fish fillet20 oz
• potatoes36 oz
• whole milk40 tbsp
• butter6 tbsp
• all-purpose flour8 tbsp
• fresh parsley20 sprig
• romaine lettuce4 cup
• cucumber½ piece
• lemon1 piece
• salt2 tsp
• black pepper1 tsp

You'll need

pot · skillet · bowl

Method

1. 1

   Boil halved potatoes in well-salted water until tender, 18 minutes.

   18 min · boil

2. 2

   Melt butter, whisk in flour, cook 2 minutes until it smells nutty.

   3 min · saute

3. 3

   Add milk slowly, whisking. Simmer 5 minutes until it coats a spoon.

   6 min · simmer

4. 4

   Stir chopped parsley into the sauce off the heat. Season well.

   2 min · prep

5. 5

   Pat fish dry, salt it, fry in butter 3 minutes per side until golden.

   7 min · fry

6. 6

   Toss lettuce and sliced cucumber with lemon juice and salt.

   3 min · prep

7. 7

   Spoon sauce over fish and potatoes. Squeeze lemon over the fish.

   1 min · rest