Meagre baked with onions and béchamel sauce

By Yiannis Bourodimos



For the onions

5 medium-sized onions, thinly sliced
2 tbsp olive oil

For the fish

2 fillets of Fish from Greece Meagre
1 tsp salt
4 tbsp melted butter
2 cloves of garlic chopped
50g breadcrumbs

For the béchamel sauce

3 tbsp butter
3 tbsp corn flour
200g heavy cream
400g full milk
50g grated parmesan
Salt and pepper


For the onions

In a medium-sized pan over medium-low heat, sauté the onions with the olive oil until they become soft and translucent.  This can take up to 20-30 minutes.
Meanwhile, start preparing the béchamel sauce.

For the béchamel sauce

Place the butter in a small pan over medium-low heat. When it has melted add the corn flour and whisk to blend. After one minute, add the cream, slowly, stirring constantly, then the milk. Simmer for 10 minutes or until the sauce thickens.
Put aside until later.

For the fish

Spread 2-3 tbsp of olive oil in a casserole dish or other oven proof dish and coat the bottom and sides. Place the onions in the dish. Lay the fish over the onions. Blend the garlic into the remaining butter and spread onto the fillets of fish. Sprinkle with the breadcrumbs.
Pour the bechamel sauce next and around the fish. Bake in the oven, preheated to 200C, for 20 minutes and place under the grill for a couple of minutes until it turns golden brown.