Tuesday, February 28, 2012

We're Back in 2012 with Cod in Parmesan Sauce

Yeah, we got some splainin to do huh? Naw, I'm sure you don't want to hear it. How bout some of the good news? We bought ourselves one of these babies for Christmas:
Still learning how to take food pics with it though. However it is light years better than this one that we were using:

Anyhoo, our pics on here will be a work in progress.
On to this post. You all know how I love me some seafood. However did you know when it comes to fish I am really picky? It's true! It has to be a firm, white fish fillet. Oh, I do like my salmon and ahi tuna as well. However I am not into soft, or gray, mushy fillets. Well I was watching one of my favorite networks FN and saw Giada making this Broiled Halibut with Bechamel Sauce and I knew I had to try it. First of all Italians will tell you that you aren't supposed to put cheeses with seafood. Uh-Oh! Well I've never believed that anyway. I believe to each his own. So like I said, I love seafood and I also love cheese. Well, I had cod fillets in the freezer and I had lots of cheeses in the cheese drawer in the fridge.

Nothing like some beatiful fish fillets swimming in a white wine bath.

Except maybe a pan full of a cheesy bechamel sauce.

Leftover Mushroom Risotto

for these Arancini di Riso (Rice Balls)

Broiled Cod with Parmesan Sauce
Adapted from Giada at Home on Food Network


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. Set aside.
To make the bechamel sauce: In a medium size saucepan, meltl 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. Set aside.

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.

Serve with the Arancini di Riso

Linking up with my friends at:


Carla and Michael


  1. CONGRATULATIONS!!! Your recipe is being featured on Today's Menu Round Up! Please go grab a "featured" button.
    Thank You for sharing your recipe with us at Cast Party Wednesday!

  2. This sounds delicious! Thanks so much for linking up this week to THings That Make You Say Mmmmm!


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