Baked Fish w Mornay Sauce

Mornay sauce is basically a bechamel sauce with grated cheese added to it. In this recipe it gets a zesty taste from lime and white wine.

I love making this with sea bass, but any fish fillet will do. In fact, any fish will do and fish on the bone is often tastier than fillets!


  • fish fillets for 4 peeps
  • 1 cup white wine
  • lime juice
  • white pepper
  • 1 cup cream
  • 3/4 cup grated Swiss cheese
  • 4 tbs. butter/margarine
  • 2 egg yolks, beaten
  • 3 tbs. flour
  • salt to taste


  1. Place the fish fillets in a baking dish and cover with white wine.
  2. Cover the dish with foil and poach the fish for about 15 minutes (until tender) in 220*
  3. Remove fish fillets from pan, carefully so as not to break the fish into pieces, and set aside in another baking dish.
  4. Save the liquid from the fish!
  5. In sa saucepan, melt the butter and stir in the flour.
  6. Add the fish liquid whilst stirring.
  7. Reduce the heat and add the cream.
  8. When all is well blended add the egg yolks.
  9. Season to taste with lime juice, salt, and white pepper.
  10. Remove from heat and pour over the fish.
  11. Sprinkle with cheese and return to oven until cheese is browned, around 15mins.
  12. Serve with white plain rice or Rice & Peas.