Creamy Fish Bechamel

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the flour to the skillet and cook for 2 minutes, stirring constantly.
4. 4.
   Gradually pour in the milk, stirring continuously to avoid lumps. Add the bay leaf, dried thyme, and paprika. Season with salt and pepper.
5. 5.
   Simmer the sauce for 5 minutes, until it thickens.
6. 6.
   Meanwhile, season the fish fillets with salt and pepper. Place them in a baking dish and pour the sauce over the fish.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and the sauce is golden and bubbly.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If desired, you can marinate the fish in lemon juice or white wine for added flavor before baking.
• Bay leaf — Remember to remove the bay leaf from the sauce before pouring it over the fish.

Tips & Tricks

• For a more pronounced flavor, you can add a splash of white wine or a squeeze of lemon juice to the sauce.
• Feel free to experiment with different types of fish, such as salmon or sole, to create your own unique twist on this dish.
• If you prefer a thicker sauce, you can increase the amount of flour in the recipe.
• Serve the Creamy Fish Bechamel with a side of steamed vegetables or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Creamy Fish Bechamel hot, garnished with fresh parsley. Accompany it with a side of crusty bread or steamed rice to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, place the fish fillets on individual serving plates and spoon the sauce over them. Garnish with a sprig of fresh parsley for a pop of color.