Old-Fashioned Fish in Parsley Sauce

Part of the Old-Fashioned Dinners (That Still Work Today) Series

Some dinners don’t need reinventing — they just need reminding.

Fish in parsley sauce was one of those meals that quietly turned up on Kiwi tables for years. It was simple, filling, and made with ingredients most families already had on hand. Nothing fancy. Just honest food that worked.

In this first episode of my Old-Fashioned Dinners (That Still Work Today) series, I’m sharing my method. I’m making this not only a familiar dinner. It could also be turned into convenient freezer meals.

When I ate this meal, I remember it was in the frozen section of the supermarket. It was in the 70’s and 80’s, and it was a boil-in-the-bag dinner. With the more modern knowledge of plastics, I do it without the boil-in-the-bag. It still fits beautifully into real life now, using an Air Fryer.

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️ Watch the Episode

In this episode of Farmers Wife Homestead, I show you how to make fish in parsley sauce from scratch. I also demonstrate how to turn it into convenient freezer meals. Additionally, I reheat portions using an air fryer or microwave.

New episodes in this series are shared every Sunday evening at 7pm (NZST) on YouTube. My regular Wednesday uploads continue as usual.

Fish in Parsley Sauce – Old Fashioned Dinners

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What to Serve With Fish in Parsley Sauce

This meal is best served simply:

• Creamy mashed potatoes
• Steamed peas
• Or you could add
• Honey-Kissed Roasted Carrots
• Fresh crusty bread to mop up extra sauce

Keeping it simple is what makes this dinner work so well.

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Recipe Card

Serves: 5

Prep Time: 10 minutes

Cook Time: 15–20 minutes

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Ingredients

• 3 Tbsp butter
• 3 Tbsp plain flour
• 1¼ cups milk
• ¼ cup cream
• ¾ tsp salt
• Pepper to taste
• 1 tsp lemon juice
• Fresh chopped parsley (about 3 Tbsp, or to taste)
• 500g fresh or frozen firm fish fillets

Note: This amount of sauce perfectly covers 500g of fish. You can double the sauce to create convenient freezer meals.

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Method

1. In a frying pan over medium heat, melt the butter.
2. Add the flour and cook, stirring, until it resembles wet sand and smells slightly nutty (about 1–2 minutes). This step cooks out the raw flour taste.
3. Slowly add the milk and cream, whisking continuously to prevent lumps. Make sure to whisk into the corners of the pan.
4. Continue whisking until the sauce thickens and becomes smooth.
5. Stir in salt, pepper, and lemon juice.
6. Add the fish fillets and reduce the heat to low. Spoon the sauce over the fish to ensure it is fully coated.
7. Cook gently until the fish is tender and flakes easily.
8. Stir through the parsley once the fish is cooked.

How to Know When Fish Is Cooked Through

• The flesh should turn from translucent to opaque.
• It should flake easily when pressed gently with a fork.
• The fish should separate into natural flakes without resistance.
• Internal temperature (if using a thermometer) should reach 63°C.

Avoid overcooking, as fish can become dry quickly.

Serve immediately with creamy mashed potatoes and peas.

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️ Freezer Instructions

If using frozen fish and preparing for freezer meals:

• Skip cooking the fish in the sauce.
• Portion frozen fish into freezer-safe containers.
• Pour the finished sauce over the fish.
• Cool completely before sealing and freezing.

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Reheating From Frozen

Microwave:
Heat portions until piping hot all the way through.

Air Fryer:
Place frozen fish and sauce in a heat-safe container.
Cover with aluminium foil.
Heat at 175°C for 18–20 minutes, or until thoroughly heated.

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Stacey’s Kitchen Tips

• A firm white fish works best, but use what is affordable and available.
• Don’t rush the sauce — whisking properly makes all the difference.
• Lemon juice brightens the flavour without making it taste “lemony.”
• Double the sauce and freeze extra portions for busy weeks.

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Final Thoughts

This is the kind of dinner that proves simple food still has a place on the table. It’s affordable, practical, and comforting — and that’s exactly why it has lasted.

Old-fashioned dinners don’t need to be trendy to be worth making

Happy Cooking

Stacey

FAQs:

Can I use frozen fish?
Yes. You can either cook from frozen (allowing extra time) or assemble freezer portions with uncooked fish and freeze.

What fish works best?
Any firm white fish works well. Use what is affordable and available locally.

Can I make this ahead of time?
Yes. It freezes well and reheats easily in the microwave or air fryer.