To make the sauce, pour the milk into
a medium pan and add the onion and
bay leaf. Bring to a gentle simmer on the
hob and cook for 5 mins. Turn off the
heat, then leave to stand for 30 mins.
When cool, remove the onion and
To prepare the fish, toss the flour, a
pinch of salt and a couple of twists of
black pepper in a large bowl. Add the
fish, skin-side down, to coat the skin
lightly in the flour. Heat the oil in a large
non-stick frying pan over a medium-high
heat. Add the fish, skin-side down, and
the bacon. Cook the fish for 5-6 mins or
until the skin is crisp and it is almost
completely opaque – there should be a
couple of fingers’ width of uncooked fish
running down the centre. Cook the
bacon until it is really crisp, turning once,
then remove and drain on kitchen paper.
Meanwhile, finish making the parsley
sauce. Melt the butter in a small pan and
stir in the flour. Cook for 30 secs. Slowly
add the milk to the pan, stirring. Simmer
gently for 5 mins, stirring continuously.
Season with a good grating of nutmeg,
salt and pepper. Keep warm over a low
heat, stirring occasionally.
Flip the pollack over, reduce the heat
slightly and cook on the other side for
a further min or so until just cooked.
Increase the heat under the sauce until
it begins to bubble. Stir in the parsley and
add a little extra milk if the sauce seems
too thick. Season a little more if you like.
Place the fish on 2 warmed plates.
Spoon over the sauce and place the
bacon on top. Serve.