Poached Cod with Parsley Sauce

• 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

1. Melt the butter over medium heat in a small saucepan.
2. Add the flour; whisk until a paste forms.
3. Reduce heat to low; cook, whisking, 2 minutes.
4. Whisking constantly, pour in the milk in a slow, steady stream; whisk until incorporated.
5. Whisk in the stock.
6. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes.
7. Remove from heat; let stand 10 minutes to thicken slightly.
8. Stir in the parsley and chives.
9. 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 saute pan or other wide straight-sided pan.
10. Place the fillets in the liquid (do not crowd).
11. Return to a boil, then immediately turn off the heat.
12. Let stand until just cooked through, about 10 minutes.
13. Reheat the sauce over medium-low heat, if necessary, and add the remaining 2 teaspoons lemon juice.
14. Gently lift the fillets from the liquid with a slotted spatula; place 1 fillet on each of 4 plates.
15. Spoon one-quarter of the sauce over each serving, and garnish with a parsley sprig.
16. (Per serving)
17. Calories: 241
18. Fat: 8g
19. Cholesterol: 72mg
20. Carbohydrate: 7g
21. Sodium: 713mg
22. Protein: 28g
23. Fiber: 1g

unsalted butter, flour, milk, fish, salt, parsley, fresh chives, lemon, lemon juice, cod fillets

Taken from www.epicurious.com/recipes/food/views/poached-cod-with-parsley-sauce-392681 (may not work)