Cod Baked In Wine With Be'Chamel Sauce
Recipe again is from my cookbook "Flavor of Cape Cod"
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- 1/2 lb
- fresh cod fillets ( buy enough to feed your family and adjust the rest of the ingredients accordingly)
- 1/4 c
- 1/2 c
- dry white wine
- 2 Tbsp
- 3 Tbsp
- 1 c
- chicken broth
- fish stock from baked fish
- 1/4 c
- fresh lemon
- salt and pepper to taste
- thinly sliced lemon and parsley for garnish
Preheat oven to 400 degreesF. Butter baking dish generously. Place fish in dish in single layer, and fold tail under so that fish is of even thickness. Drizzle with melted butter and wine.
Bake until fish flakes easily. Place fish on serving platter and keep warm. Reserve liquid from fish to add to sauce.
Melt butter over medium heat. Add flour and blend well. Remove from heat. Add chicken broth and fish stock. Stir to blend. Return to heat and stir constantly until sauce thickens. Whisk in lemon juice. Taste for seasoning. Pour over fish. Garnish with lemon slices and parsley. Serve sliced hard-cooked eggs on side or place on top of fish.