Cod With Parsley Sauce

Name: Cod With Parsley Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 1/2 cup skim milk; 2 cod fish fillets; 2 teaspoons margarine; 1 1/2 tablespoons all-purpose flour; 2 tablespoons chicken broth; 1 tablespoon parsley, minced; 1/8 teaspoon salt; 1/8 teaspoon pepper

Submitted by Shahana

"A WW recipe with my changes - still only 4 points. Try with Basil or Tarragon instead of Parsley for a change"

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Ready In:: 25mins
Ingredients:: 8
Serves:: 2

ingredients

¹⁄₂ cup skim milk
2 cod fish fillets
2 teaspoons margarine
1 ¹⁄₂ tablespoons all-purpose flour
2 tablespoons chicken broth
1 tablespoon parsley, minced
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon pepper

directions

Heat milk in skillet; add cod fillets, cover and poach 4 - 5 minutes.
Using a slotted spoon transfer to a serving platter and keep warm RESERVE MILK.
In saucepan, melt margarine; add flour and cook over low heat 2 minutes until bubbly.
Remove form heat; whisk in hot milk and chicken broth; add parsley, salt and pepper.
Return to low heat and cook, stirring constantly about 3 minutes until sauce thickens.
Pour over fish; garnish with parsley sprigs, if desired.

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RECIPE SUBMITTED BY

Shahana

I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful. <br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise. <br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent. <br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public. <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>

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