Fish with parsley sauce

Ingredients for 4 servings:

• 4 fish fillet(s) such as pollock or pangasius, alternatively fish fingers
• 1 kg potatoes, or as required
• ½ liter of milk
• 1 pack of parsley, frozen or a bunch of fresh
• some salt and pepper
• Sugar
• some margarine
• 2 tbsp flour
• some lemon juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

The fish tastes good to the children too

Boil the potatoes, season the fish fillets with salt and pepper, and drizzle with a little lemon juice, if desired. Coat the fillets in flour to prevent them from falling apart in the pan. Fry on both sides, but don’t overcook them, as you don’t want the fish to dry out. While the fish is cooking, place a small saucepan on the heat and heat a tablespoon of margarine in it; do not overheat. Once the fat has melted, remove the pan from the heat and stir one or two tablespoons of flour into the fat. It should form a creamy sauce. Stir in the milk and return the pan to the stovetop. Stir over medium heat until the sauce reaches the right consistency. Then add the parsley, a pinch of sugar, and season with salt and pepper. Let it simmer for another five minutes over medium heat to allow the parsley to release its flavor. Serve the sauce, potatoes, and fish. A simple cucumber salad goes well with this.