Fried place is a light, delicate fish full of subtle flavour. I usually serve it with oven roasted cherry tomatoes which are also light and add a splash of colour. The sauce is easy to make and can be kept for 1-2 days in the refrigerator.
- Melt the butter in a saucepan, remove from the heat, add the flour and stir to a paste. Now add a little milk and stir to a paste, repeat the procedure.
- The paste will turn into a cream and then into a thin liquid. Once you have reached the thin liquid stage, you can add the rest of the milk, the parsley, salt and a good grind of pepper.
- Bring to the boil, reduce the heat to low and, stirring constantly, cook for a further 5-6 minutes or until the sauce starts to thicken.
- Dry the the fish fillets with a paper towel and toss them in flour and shake of any access.
- Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated fish fillets and fry for 2-3 minutes on each side, or until light golden-brow.
- Serve immediately dressed with a good spoonful of the parsley sauce and a wedge of lemon.