Cod in parsley sauce was one of my least favourite school dinners. I just remember these blocks of processed fish covered in a bland gloopy sauce, and it was disgusting. However, when you learn how to make it yourself, It's actually a treat!

So I am going to show you how to make it, and it is very easy to make as well. There are some important things to consider when making this recipe, because the flavours are simple and clean so you'll want the best ingredients you can afford. Use your local fishmonger and get some nice thick fresh cod fillets, use fresh parsley and don't skimp on it either, It's parsley sauce not parsley(ish) sauce.

You can serve your cod in parsley sauce with whatever sides you like, but mash, or new potatoes & peas are the go-to here in old blighty. I'll always champion my nations food, it gets a lot of flack without reason. Our food is good and hearty, and most of the accusations that our food is bad are from people that have never even tried it, or have had one bad experience - petrol station scotch eggs for example - and they right the whole cuisine off! Cod in parsley sauce is top draw if you make it properly, so stay away from the freezer section and give it a go.

To make my cod in parsley sauce you will need:

• 2 large cod fillets

• About 500ml of milk

• 150-200ml of double cream

• 25g of butter

• 25g of plain flour (all purpose)

• Juice of about half a lemon

• 1 bay leaf

• 2 good handfuls of finely chopped fresh parsley

• Salt & white pepper Serve with buttered new potatoes or mash and garden peas.