White Fish with Parsley Butter

In (desperate) need of a nourishing dinner, filled with skin-feeding nutrients and wonder herbs?

Try this delicious, easy to make plate from Wendy Rowe's new handbook Eat Beautiful, packed with omega-3 rich white fish and a buttery parlsey sauce, crammed with vitamin C...

"This recipe must be my favourite from my mum's repertoire - with flaky white fish (also good for the skin) and a buttery parsley sauce. I've tried to update the sauce to make it healthier and less time consuming by cutting out the flour and cream from the original."

White Fish with Parsley Butter

Serves 2


4 new potatoes, peeled (optional) and halved
4 Jerusalem artichokes, peeled and quarted
2 cod fillets
1 tbsp olive oil, plus extra for drizzling
200g rainbow chard
2 tsp butter
20g flat-leaf parlsey, finely chopped
Sea salt and black pepper
1/2 lemon, cut in half, to serve


Preheat the oven to 180/160 C fan. 

Fill a pan with water, add the potatoes and artichokes and boil for 15 minutes or until tender.

Meanwhile, place the cod in the middle of a sheet of foil, brush with oil and season with salt and pepper.

Fold over the edges of the foil to wrap up the fish, scrunching up the open ends to form a boat-shaped parcel or Cornish pastie shape, and transfer to a baking tray. Place in the oven to bake for about 12 minutes or until tender. (Leave wrapped in foil until ready to serve.)

Drain the potatoes and Jerusalem artichokes in a colander and then place back in the saucepan, drizzle with olive oil and season with salt and pepper. Put a lid on the pan and shake vigorously. Remove the lid and then use a potato masher or fork to flatten slightly or roughly mash. Set aside in the pan to keep warm. 

Place the chard in a colander and pour over boiling water to soften.

Melt the butter in a small saucepan and add the parsley, then remove from the heat and stir together.

Divide the blanched chard and mash between plates and add a fillet of cod to each. Spoon a little of the fish cooking juices over the cod and serve with the parsley butter and a wedge of lemon. 

Recipe from Eat Beautiful: Nourish your skin from the inside out by Wendy Rowe (Ebury Press, £20), food photography by David Loftus.