Baked Cod with Parsley Sauce and New Potatoes

• 450 g New potatoes
• 1 ½ tsp Fine sea salt
• 320 g Cod fillet, skinless
• 1 medium Lemon
• 2 pieces Bay leaves
• 35 g Butter
• 20 g Plain flour
• 350 ml Whole milk
• 1 tsp Dijon mustard
• 20 g Fresh parsley

1. Heat the oven to 200°C (390°F). Put the potatoes in a large pot, cover with cold water, add 1 tsp of the fine sea salt and bring to the boil.
2. Simmer the potatoes for 12 to 15 minutes until just tender, then drain and return to the pot. Cover with a lid to keep warm.
3. While the potatoes cook, put the cod in a baking dish and season with the remaining salt. Finely grate a little lemon zest over the fish, then squeeze over about 1 tbsp lemon juice.
4. Bake the cod for 10 to 12 minutes, depending on thickness, until opaque and just flaky in the centre. Rest for 2 minutes while you finish the sauce.
5. For the parsley sauce, put the bay leaves and milk in a saucepan and warm over a low heat until steaming, then take off the heat and leave to infuse for 3 minutes. Lift out and discard the bay leaves.
6. In the same saucepan, melt the butter over a medium-low heat, then whisk in the flour and cook for 1 minute until it smells biscuity. Gradually whisk in the warm milk until smooth, then simmer gently for 2 to 3 minutes until lightly thickened.
7. Stir in the Dijon mustard and most of the parsley, saving a little to finish. Taste and add a squeeze more lemon juice if you like it brighter.
8. Serve the cod with the new potatoes and spoon the warm parsley sauce over the top. Scatter over the remaining parsley and serve straight away.

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