Cod in a Ginger Cream Sauce

1.5 T butter (the real stuff!)

1.5 T flour*

1 cup milk*

2 cloves garlic, crushed*

1 T fresh grated ginger*

2  fillets Cod (I’m guessing they were 5-6 ounces each?)

salt and pepper, to taste

Melt butter over medium heat in a large fry pan.  Using a whisk, mix in flour till a paste forms.  Sloooooowwwwwly add milk, whisking constantly, till well combined.  Add garlic and ginger and mix well.  Turn heat to medium-low, and add fish fillets.  Cover and cook, turning once, till fish is flakey and cooked through.

*all measurements approximate and can be adjusted to your taste/desired creamy consistency.  I don’t like to dirty measuring cups.

This served Lyndon, Austin, and I, with enough leftovers for Austin’s lunch the next day.

This was darn easy, but incredibly tasty.  We served it with bok choy that was sautéed in garlic, ginger, and homemade pepper jelly, over some kashi pilaf.  Yum!