Baked Cod in Bechamel Sauce with Lemon and Rosemary

  • 35 mins
  • 7 ingredients


  • 1 lb of skinless cod filet
  • 3 tbs fresh lemon juice
  • kosher salt and fresh cracked black pepper to taste
  • 4 tbs butter
  • 3 tbs flour
  • 1 and 1/4 cups milk
  • 2 sprigs fresh rosemary for garnish
Cod is a wonderful white fleshed fish and is ideal for baking.  Bechamel sauce with lemon and parsley bring out the delicate flavor of the fish.
  • Put fish in a shallow baking dish  with a lid and squeeze the lemon juice over the top.
  • Season with salt and pepper, add 1/4 cup of water and cover tightly.
  • Bake fish in a preheated 350 degree oven for about 20 to 25 minutes.
  • Meanwhile make the bechamel sauce by melting butter in a saute pan.
  • Add the flour and stir continously with a wooden spoon for about 1 minute.
  • Pour in the milk slowly and mix well. Bring to a boil until sauce thickens.
  • Place the fish on a serving platter and drain slightly.
  • Add the cooking juices for the fish to the sauce and mix well. Gently reheat but do not boil.
  • Adjust seasoning, and garnish with rosemary
  • Spoon sauce over fish and serve.


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