Cheese-Topped Baked Porgy

• 2 18-oz (5 60-g) porgy, filleted and skinned
• grated zest and juice of 1/2 lemon
• salt and black pepper
• 2/3 cup (150 ml) water
• butter for greasing
• 1/4 cup (30 g) grated aged Cheddar cheese
• lemon zest and parsley sprigs to garnish

• 2 tbsp butter
• 1 tbsp all-purpose flour
• 2/3 cup (150 ml)milk

STEPS :

1. Cut the porgy fillets in half lengthwise and arrange them in a single layer in a large ovenproof dish.
2. Sprinkle the fish fillets evenly with the grated lemon zest and salt and pepper to taste. Pour the lemon juice and measured water over the fish fillets. Cover the dish with buttered waxed paper.
3. Bake in a 325°F (l60°C) oven for about 20 minutes until the flesh flakes easily.
4. Transfer the fish to a warmed flameproof platter, cover, and keep warm. Strain the cooking liquid and reserve.
5. Make the white sauce: melt the butter in a small saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk and the reserved cooking liquid. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Taste for seasoning.
6. Pour the white sauce over the porgy fillets, sprinkle with the cheese, and place under the broiler 4 in (10 cm) from the heat, for 3-5 minutes until heated through and golden. '
7. Serve the porgy fillets immediately, garnished with lemon zest and parsley sprigs.