Broiled Cod with Parmesan Sauce
For the Parmesan Bechamel
5 Tablespoons room temperature butter, unsalted
1/4 cup flour
2 cups whole milk, warmed
1/2 cup (or maybe 3/4 cup) Parmesan cheese, grated
1/8 teaspoon freshly ground nutmeg
salt and pepper, to taste
For the Cod
1 (750 ml) bottle of white wine (I usually prefer to cook with Sauvingnon Blanc)
2 cups water
4 (6 ounce) cod fillets
salt and pepper
1/2 cup Parmesan cheese, grated
2 Tablespoons unsalted butter, diced into 1/4 inch pieces
Spray an 8 x 8 glass baking dish with cooking spray.
To make the bechamel sauce:
In a medium size saucepan, melt the butter over medium heat.
Add the flour and wisk until smooth, at which point you will have a rue.
Do not let it darken as you will want it to stay white. (A bechamel sauce is a white sauce.)
Slowly add your warmed milk to the rue, whisking constantly to avoid lumps.
Whisk until the sauce is smooth and thickens.
Remove from heat and add the cheese, salt, pepper and nutmeg.
To make the Cod: In a large deep sided skillet, over medium-high heat bring the wine and the water to a boil.
Reduce the heat to a simmer and add the cod.
Cover and cook until the fish is opaque.
Remove the fish to the glass baking dish in a single layer and season with salt and pepper.
Preheat the broiler.
Spoon the bechamel sauce over the top of fish.
Top with remaining Parmesan cheese.
Top with butter and broil until golden brown.