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Fish with Creamy Orange & Parsley Sauce

This recipe is based on an old Welsh recipe for a parsley cream sauce. It’s usually served with poached fish, although we’ve baked the fillets instead. It’s got a lovely mix of flavors and the sweetness of oranges to make it a memorable meal.
Course Main Course, Main Dish
Cuisine British



  • 4 white fish fillets 6 ounces each
  • Kosher salt to taste
  • Pepper to taste

Orange Rosemary Parsley Sauce

  • 1 sprig rosemary
  • 5 peppercorns
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon heavy cream
  • 1 orange finely zested & juice
  • 1/4 cup parsley chopped
  • Kosher salt to taste
  • Pepper to taste



  • Preheat oven to 400ºF, and drizzle a baking dish with olive oil.
  • Season the fish fillets on both sides with salt and pepper to taste.
  • Bake for about 15 minutes, or until the fish is opaque, and flakes easily with a fork.


  • Add the rosemary, peppercorns, and milk to a saucepan over a medium setting.
  • Bring to a simmer for about 5 minutes.
  • Remove from the heat, strain out the rosemary and peppercorns, and allow the milk to cool.
  • Once cooled, melt the butter in a saucepan, and add the flour. Stir together, and allow it to cook over a medium setting for a 3 to 5 minutes without burning.
  • Dribble in the seasoned milk, stirring constantly. Heat, continuing to stir, until the sauce is thick.
  • Remove from the heat and add the remaining ingredients, stirring to incorporate them.
  • Serve over the fish immediately.
Keyword Oranges, parsley
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