White fish with parsley butter

Sometimes the simplest recipes are the best. Put the ingredients centre stage with Wendy Rowe’s feelgood fish dish. You can see more of Wendy’s healthy food inspiration in her new book, Eat Beautiful, a guide to eating – and looking – well

Serves 2

4 new potatoes, peeled (optional) and halved
4 Jerusalem artichokes, peeled and quartered
2 cod fillets
1 tbsp olive oil, plus extra for drizzling
200g rainbow chard


2 tsp butter
20g flat-leaf parsley, finely chopped
Sea salt and black pepper
½ lemon, cut in half, to serve

“For me, parsley is a sentimental ingredient as it reminds me of my mum’s cooking – it was something she loved to grow in the garden; I naturally associate it with homecooked dishes as a result. This recipe must be my favourite from my mum’s repertoire – flaky white fish and a buttery parsley sauce, which she would serve with new potatoes and peas.”


1. Preheat the oven to 180°C/160°C fan.

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

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

4. 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.)

5. 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.

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

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

8. 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.[/ezcol_1half_end]

Recipe is courtesy of Eat Beautiful by Wendy Rowe, with photography by David Loftus and Camilla Akrans (Ebury Press, £20).