Fish With Lime Bechamel Recipe

Cooking Directions

• STEP 1.Season the fish fillets with salt and pepper on both sides.
• STEP 2.Heat a tablespoon of oil in a large skillet over medium heat.
• STEP 3.Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
• STEP 4.Remove the fish from the skillet and set aside.
• STEP 5.In the same skillet, melt the butter over medium heat.
• STEP 6.Add the flour and whisk until it forms a smooth paste.
• STEP 7.Gradually whisk in the milk, making sure there are no lumps.
• STEP 8.Cook the sauce for 2-3 minutes, or until it thickens.
• STEP 9.Remove the skillet from the heat and stir in the lime juice.
• STEP 10.Season the sauce with salt and pepper to taste.
• STEP 11.Place the fish fillets on serving plates and spoon the lime bechamel sauce over the top.
• STEP 12.Garnish with fresh parsley or lime slices, if desired.
• STEP 13.Serve the fish with lime bechamel immediately.

Cooking Tips

• Make sure to pat the fish fillets dry before seasoning them to ensure a crispy crust.
• Use fresh lime juice for the best flavor in the bechamel sauce.
• If the sauce becomes too thick, you can thin it out with a little extra milk.
• Feel free to add other herbs or spices to the bechamel sauce, such as dill or garlic, for additional flavor.
• This dish pairs well with steamed vegetables, rice, or a side salad.

Storage and Serving

• Fish with Lime Bechamel is best served immediately for optimal flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the fish in a skillet over low heat, and reheat the sauce separately.
• Serve with fresh lime wedges and a sprinkle of chopped parsley for a vibrant presentation.