Broiled Halibut With Bechamel Sauce

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Vegetable oil cooking spray

5 tablespoons unsalted butter, at room temperature

1/4 cup flour

2 cups whole milk, warmed

1/2 cup grated Parmesan

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch ground nutmeg

1 (750 ml) bottle white wine, such as pinot grigio

2 cups water

4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoon unsalted butter, diced into 1/4-inch pieces

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