This main dish is delicious served with boiled potatoes or rice.

　　

Ingredients

serves 4

　　2 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　1/2 cup whole milk

　　1/2 cup homemade or store-bought fish or vegetable stock

　　Coarse salt

　　3/4 cup finely chopped fresh flat-leaf parsley, plus 4 sprigs, for garnish

　　2 tablespoons finely chopped fresh chives

　　1 strip lemon peel (3 inches)

　　1/4 cup plus 2 teaspoons fresh lemon juice (about 2 lemons)

　　4 cod fillets (5 ounces each), skinned

　　

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.