Add the liquids to the Roux stirring constantly. Continue cooking slowly until smooth and thickened. Stir constantly to avoid scorching. This is also known as a Bechamel Sauce or basic white sauce.
The most common reason that baked fish is dry is overcooking. Fish is done when it turns an opaque white color. Rely more on the color and consistency of the fish than the cooking time. Your fish should flake easily with a fork, but still be “moist” between the layers. Remember all food continues to cook after it is removed them from the oven.
For this and other delicious recipes visit https://jamesandeverett.com