FISH FILLET WITH BECHAMEL SAUCE AND BROCCOLI

august 01, 2017

Creamy and very tasty, this white fish fillet with Béchamel sauce and broccoli makes the perfect choice for a family dinner. It's a delicious combination of fish, tender broccoli, creamy Béchamel sauce and feta cheese, flavored with garlic.
You can serve this delicious white fish fillet with Béchamel sauce and broccoli as a main dish with potatoes, rice or crusty bread.

Ingredients for white fish fillet with Béchamel sauce and broccoli

- 1kg frozen white fish fillet
- 500gr broccoli
- 2 tablespoons of lemon juice
- salt to taste
For Béchamel sauce:
- 500ml hot milk
- 50gr butter (80% fat)
- 50gr flour
- salt, pepper and ground nutmeg to taste
- 1 teaspoon garlic powder
- 150gr feta cheese

How to make white fish fillet with Béchamel sauce and broccoli

You should remove the fish from the freezer with a few hours before starting to prepare this recipe and allow it to thaw.
Next, you should prepare the Béchamel sauce.
Melt the butter into a heatproof pan.
Add the flour and stir to incorporate. Continue to cook at medium heat for 2-3 minutes.
Pour the hot milk, gradually, and stir to incorporate. Stir to ensure that each addition of milk is fully incorporated before adding more.
Continue to cook at very low heat, stirring continuously, until thickened (about 12 minutes).
Remove Béchamel sauce from heat and season with salt, pepper and ground nutmeg. Cover with cling film right over the sauce, set aside and allow to cool.

Remove the broccoli florets with a knife. Set aside.
Fill a large pan with water, add a pinch of salt and bring to a boil.
Add the broccoli and cook for 3-4 minutes or until tender.
Drain the broccoli and transfer into a large pan with water and ice (or very cold water from the refrigerator). Allow to cool for a few minutes and drain. Set aside.
Cut the fish into medium pieces and sprinkle with salt.
Place a layer of Béchamel sauce (3-4 tablespoons) into a baking dish.
Place the fish over the Béchamel layer and sprinkle with lemon juice.