This main dish is delicious served with boiled potatoes or rice.
Recipe information
Yield
serves 4
Ingredients
2
2
1
1
3
2
1
1
4
Need to make a substitution?
Preparation
Step 1
Melt the butter over medium heat in a small saucepan. Add the flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in the milk in a slow, steady stream; whisk until incorporated. Whisk in the stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in the parsley and chives.
Step 2
Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium sauté pan or other wide straight-sided pan. Place the fillets in the liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
Step 3
Reheat the sauce over medium-low heat, if necessary, and add the remaining 2 teaspoons lemon juice. Gently lift the fillets from the liquid with a slotted spatula; place 1 fillet on each of 4 plates. Spoon one-quarter of the sauce over each serving, and garnish with a parsley sprig.
FIT TO EAT RECIPE
Step 4
(Per serving)
Step 5
Calories: 241
Step 6
Fat: 8g
Step 7
Cholesterol: 72mg
Step 8
Carbohydrate: 7g
Step 9
Sodium: 713mg
Step 10
Protein: 28g
Step 11
Fiber: 1g
