The parsley sauce can also be used with pieces of plain grilled fish, or with gammon steaks (and mashed potatoes please). I like to infuse the milk, but if you don't have time, don't worry. Just make the sauce as below. If you want to, put the milk in a saucepan with the stalks from the bunch of parsley. Bring it to the boil, then remove it from the heat and leave it to cool completely. Strain the cold milk into a jug and use it for the sauce. You can do the milk in the morning, or even the night before and keep it in the fridge once it's cold. Don't put it in your tea, though.
Fish Crumble Bake
500g firm white fish
250g smoked fish
198g can sweetcorn, drained
600ml milk, infused if possible (and see above)
240g plain flour
bunch of parsley, leaves chopped finely
Rub the remaining 100g of butter into the rest of the flour, then season and use to top the fish mixture. Bake at 200°c for 20 minutes.
Christopher wanted peas to go with it, so that's what we had. No potatoes, obviously, for reasons of tardiness already discussed.