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1
Prepare the Sauce
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2
Reduce first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan.
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3
In a separate saucepan (1 quart minimum) prepare the roux.
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4
Heat one tablespoon of butter in the saucepan on medium heat until it is foamy.
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5
Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).
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6
Slowly add the reduced mixture to the roux, stirring quickly to incorporate.
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7
When you first add some of the mixture, the roux will bubble up.
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8
Just keep adding the mixture and keep whisking to incorporate.
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9
Lower the heat to low.
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10
Slowly whisk in the butter, 2 tablespoons at a time.
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11
Add lemon juice, salt, and white pepper.
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12
Add some more clam stock if the sauce is too thick.
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13
Prepare the Fish
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14
Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat.
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15
Preheat the oven to 350F (180C).
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16
Rinse the fillet in cold water, cut into 2 (1-pound) pieces.
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17
Remove any bones with fish-bone tweezers or (spotless clean) pliers.
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18
Lay out flat in a aluminum foil lined baking pan.
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19
Rub some olive oil over both sides of the pieces, enough to coat.
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20
Sprinkle both sides with a few shakes of salt and pepper.
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21
Bake for 15 to 20 minutes, until just done.
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22
To test, use the tip of a knife to gently cut into the thickest part of the fillet.
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23
The fish is done when the fish has just turned from translucent to opaque at the center.
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24
Once you pull the fish out of the oven it will continue to cook for a few minutes.
