Baked Fish in Béchamel Sauce

Here is a little something different. I love fish, and most types of fish are fairly versatile in their preparation technique - baked, boiled, grilled, fried, deep-fried, poached, broiled, etc. Each method has it advantages and disadvantages, but when done right, each method will result in moist, tasty fish. I have done some baked fish before, simple baked salmon, salmon en papillote, and breaded baked fish cutlets. This time I was preparing tilipia fillets. Tilipia tend to be fairly mild, so I knew I had to do something to keep it moist while giving it some flavor. I won't give an exact recipe, since amounts will vary greatly depending on how much fish is used. I must have used around 30 small fillets. 

Pat the fillets to ensure they are very dry. Arrange a single layer in a rectangular baking pan. Season with salt and pepper. Slice two onions and two peppers (any color) and scatter over the fish. Prepare a béchamel sauce, but instead of the basic recipe, use white roux, cream, salt, pepper, and garlic and pour over the fish. Cover and bake at your preferred temperature until tender. With the thick, rich sauce this recipe is more forgiving than most fish recipes would be. It can be baked low and slow, or quickly at a higher temperature. It can also be cooked slightly longer than it needs to be, and the fish will not become rubbery. This recipe holds and keeps well too.