Fish with Vegetables under Béchamel Sauce
A delicate sauce, juicy vegetables and aromatic fish — a wonderful combination! Any fish fillet or fish without small bones can be used instead of cod. We recommend mashed potatoes as a side dish. The recipe is for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- cod 500 g
- carrot 150 g
- leek
- juice of half a lemon
- flour
- salt
- pepper
- vegetable oil
- milk 500 ml
- butter 50 g
- flour 50 g
Instructions
Step 1 of 14
Season the fish (cut into pieces about 2 cm thick) with salt and pepper.
Step 2 of 14
Mix with lemon juice.
Step 3 of 14
Slice the leek into rings (finely chop the onion).
Step 4 of 14
Grate the carrot on a medium grater.
Step 5 of 14
Lightly sauté the onion in vegetable oil.
Step 6 of 14
Add the carrot and sauté together.
Step 7 of 14
Coat the fish in flour, shaking off any excess.
Step 8 of 14
Fry the fish on both sides in vegetable oil.
Preparing the sauce
Step 9 of 14
Melt the butter.
Step 10 of 14
Stir in the flour and mix.
Step 11 of 14
Pour in the milk, add salt and pepper. Cook over low heat until thickened, stirring occasionally.
Step 12 of 14
Place the fish in a baking pan.
Step 13 of 14
Distribute the vegetables on top.
Step 14 of 14
Cover the vegetables with sauce and place in the oven. Bake at 180 degrees for 25–30 minutes.