This classic dish needs only simple cooking and lots of parsley that’s been freshly chopped – and, if possible, freshly picked. Supermarkets and greengrocers sell large growing pots of parsley and other herbs these days, so you can keep them on your windowsill or just outside the kitchen door. 

Prep time: 5 minutes

Cook time: 30 minutes

4

1. Melt 2 good knobs of butter in a heavy-based pan and gently cook the shallot over a low heat for about 1 minute, until soft. 
2. Add the flour and stir well then gradually add white wine and fish stock, using a whisk to incorporate them to avoid lumps forming. Simmer until reduced by half. 
3. Add the double cream and simmer until it has reduced by about half again and thickened to a coating consistency. Add the parsley and simmer for another minute or so to let it infuse. Season to taste.
4. Meanwhile, preheat the oven to 200C/180C fan/gas mark 6. 
5. Season the cod fillets with salt and freshly ground white pepper and put them in an ovenproof dish. Rub them with a knob of butter and bake for about 10-12 minutes. Remove and drain on kitchen paper, then serve with the sauce spooned over them, accompanied perhaps by steamed spinach or mashed potato.