If you’re looking for a weeknight dinner that feels like a restaurant treat but comes together in just one dish, this Baked Fish with Lemon Cream Sauce is pure magic! Picture tender, flaky fish nestled beneath a lusciously silky, bright, and tangy sauce—bursting with flavor, yet deceptively simple to make.
Why You’ll Love This Recipe
- All in One Dish: The entire meal comes together in just one baking dish, meaning less cleanup and less fuss!
- Restaurant-Quality Flavor: The velvety lemon cream sauce transforms everyday fish into something extra-special, bright and rich at the same time.
- Family Friendly and Versatile: This dish plays well with many types of fish and easily adapts to whatever you have on hand—it’s nearly impossible to mess up.
- Ready in 15 Minutes: From prep to plate, this recipe is on your table in under a quarter of an hour—without sacrificing flavor or elegance.
Ingredients You’ll Need
Don’t be fooled by the short ingredient list for Baked Fish with Lemon Cream Sauce—each item is absolutely essential and helps build layers of flavor and texture. Here’s how every component shines in this star recipe:
- Fish Fillets (4 x 150–180g, skinless and boneless): Go for white fish that’s about half an inch thick, such as Ling, snapper, barramundi, or tilapia—these bake up tender and juicy.
- Unsalted Butter (4 tbsp): Acts as the rich, silky base of the sauce, amplifying the flavor and ensuring a melt-in-your-mouth bite.
- Heavy/Thickened Cream (1/4 cup): Adds body and luscious creaminess without weighing down the delicate fish.
- Garlic (1–2 cloves, minced): Infuses the sauce with savory depth and a gentle kick.
- Dijon Mustard (1 tbsp): Lends a subtle tang and complexity, tying the citrus and cream together beautifully.
- Lemon Juice (1 1/2 tbsp): Brightens the entire dish with zingy freshness; don’t be shy—this is the backbone of the sauce!
- Salt & Pepper: Essential for seasoning both the fish and the sauce, drawing out all those gorgeous flavors.
- Eschallots/Shallots (1 1/2 tbsp, finely chopped): A little goes a long way—these add aromatic sweetness and a gentle crunch right on top of the fish.
- Fresh Parsley & Lemon Slices (to serve): A finishing sprinkle of parsley and a wedge of lemon elevates the presentation and adds a final herbal, zesty note.
Variations
One of my favorite things about Baked Fish with Lemon Cream Sauce is how easy it is to change up based on your pantry, dietary needs, or personal cravings. Mix and match to make this recipe your own!
- Lightened-Up Version: Swap heavy cream for evaporated milk or light cream—just bump up the Dijon mustard for a bit more oomph.
- Different Fish: Try perch, flathead, basa, snapper or even swordfish for a touch of richness—but avoid oily fish like salmon (which can make the sauce split).
- No Eschallots? Use finely chopped green onion (white part) or regular onion instead; it still adds that crucial hit of aromatic flavor.
- Add Veggies: Scatter sliced zucchini, baby spinach, or cherry tomatoes around the fish for a built-in veggie side.
How to Make Baked Fish with Lemon Cream Sauce
Step 1: Prep Your Baking Dish and Fish
Preheat your oven to 200°C/390°F. Arrange your fish fillets in a single layer in a baking dish—make sure the pieces aren’t overlapped so each one gets its chance to soak up that luscious sauce. Sprinkle both sides of the fish generously with salt and pepper for maximum flavor right from the start.
Step 2: Whisk Up the Lemon Cream Sauce
In a microwave-safe jug or small bowl, combine butter, cream, minced garlic, Dijon mustard, lemon juice, and a pinch of salt and pepper. Microwave in two 30-second bursts, stirring well between each, until the butter is melted and the sauce is creamy and smooth. This little step magically brings the sauce together, ready to blanket your fish with flavor.
Step 3: Assemble and Bake
Scatter the finely chopped eschallots or shallots over the fish fillets, then pour the warm lemon cream sauce over everything. Pop the dish in the oven and bake for 10–12 minutes (depending on your fillet thickness) until the fish is just cooked through and flakes easily. The sauce will be bubbling and slightly thickened—irresistible!
Step 4: Finish and Serve
Carefully transfer the baked fish to plates and spoon plenty of that beautiful lemon cream sauce over each fillet. Garnish with fresh chopped parsley and a wedge of lemon for that extra pop of color and flavor. Dinner is served!
Pro Tips for Making Baked Fish with Lemon Cream Sauce
- Choosing the Right Fish: Go for firm, white fish fillets around 1.5 cm thick—thin delicate fish like flounder or oily fish like salmon can affect the sauce texture and flavor.
- Sauce Consistency: If your sauce looks too thin after baking (especially if using frozen fish), remove the fish and return the dish to the oven for a few minutes to thicken it up beautifully.
- Pat Dry Frozen Fish: If using frozen fillets, thaw them completely and pat them dry with paper towels to avoid excess water diluting your dreamy sauce.
- Microwave Magic: Warming the sauce ingredients before pouring over the fish helps everything melt together smoothly, making sure every bite is infused with flavor.
How to Serve Baked Fish with Lemon Cream Sauce
Garnishes
Nothing brightens a dish more than a final flourish of color and texture! Sprinkle chopped fresh parsley and a little grated lemon zest over the fish right before serving. A lemon wedge adds a burst of citrus flavor if anyone wants extra tang—plus, it makes the plate look so vibrant.
Side Dishes
This Baked Fish with Lemon Cream Sauce loves to be surrounded by simple sides. Serve it atop fluffy steamed rice, a buttery pile of mashed potatoes, or with a tangle of fresh pasta to soak up every drop of creamy sauce. For a lighter touch, add crisp green beans, roasted asparagus, or a lemony salad on the side.
Creative Ways to Present
For a dinner party vibe, serve each fillet on a warm white plate, drizzle the sauce in a swoosh, and top with microgreens or edible flowers. Or, try baking individual portions in small gratin dishes and serving straight to the table for a “mini casserole” effect—guaranteed to impress your guests!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Fish with Lemon Cream Sauce keeps surprisingly well! Store cooled fish and sauce together in an airtight container in the fridge for up to 2 days. The flavors actually meld and deepen overnight, making leftovers a tasty treat for lunch.
Freezing
If you want to freeze leftovers, do so with care. Cream-based sauces can separate once frozen and thawed, but if you’re in a pinch, freeze the fish (with sauce) in a freezer-safe container for up to a month. Thaw gently in the fridge before reheating, and give the sauce a good stir to bring it back together.
Reheating
When you’re ready to reheat, gently warm the fish and sauce in a covered dish in a low oven (about 150°C/300°F) or microwave in short bursts, spooning the sauce over the top to keep things moist. Avoid high heat to prevent the sauce from splitting or the fish from drying out.
FAQs
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Can I use any type of fish for Baked Fish with Lemon Cream Sauce?
You can use almost any firm, white fish that’s about 1.5 cm thick—think ling, snapper, barramundi, tilapia, or perch. Avoid very oily fish (like salmon) or delicate, thin fillets, as the texture and sauce consistency might not be ideal.
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How do I prevent the sauce from turning watery?
If your fish releases a lot of moisture (especially if it was previously frozen), your sauce may be thinner than expected. Simply remove the fish and return the dish to the oven for a few minutes to thicken the sauce, or stir in a touch more cream before serving.
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Can I make Baked Fish with Lemon Cream Sauce ahead of time?
For best texture, bake the fish right before serving. However, you can prep the sauce and chop the garnishes ahead of time. Leftovers reheat beautifully for a quick lunch or dinner the next day!
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What makes the sauce split, and how can I avoid it?
Using very fatty fish (like salmon) or cooking on a high temperature can sometimes cause the cream sauce to split. Stick to lean, firm fish and follow the oven temperature as written to keep your lemon cream sauce silky smooth and luxurious.
Final Thoughts
Give yourself (and your dinner table) the gift of flavor and ease with Baked Fish with Lemon Cream Sauce. It’s proof that comfort food can be both elegant and effortless—so gather your loved ones and let your oven do the magic. I can’t wait for you to experience just how delicious (and deceptively simple) this dish truly is!
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Baked Fish with Lemon Cream Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Baking
Description
This Baked Fish with Lemon Cream Sauce recipe is a simple yet elegant dish that is perfect for a quick weeknight dinner or a special occasion. Tender fish fillets are baked in a creamy, tangy sauce with hints of garlic and mustard, then garnished with fresh parsley and lemon slices for a burst of flavor.
Ingredients
Fish:
- 4 x 150-180g / 5-6 oz fish fillets, about 1.5cm / 1/2″ thick, skinless and boneless
Lemon Cream Sauce:
- 50g / 4 tbsp unsalted butter
- 1/4 cup heavy cream
- 1–2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper, to taste
- 1 1/2 tbsp eschallots (French onion), finely chopped
- Fresh parsley and lemon slices, to serve
Instructions
- Preheat oven to 200°C / 390°F.
- Prepare fish: Place fish in a baking dish, season with salt and pepper.
- Make sauce: Combine butter, cream, garlic, mustard, lemon juice, salt, and pepper in a microwave-safe bowl. Microwave until smooth.
- Assemble: Sprinkle fish with shallots, pour over sauce.
- Bake: Bake for 10-12 minutes until fish is cooked.
- Serve: Transfer fish to plates, spoon over sauce, and garnish with parsley and lemon wedges.
Notes
- Frozen fish should be thawed completely and patted dry before using.
- For a healthier option, use evaporated milk instead of cream.
- Eschallots can be substituted with finely minced onions.
- The sauce should be light and not watery; adjust consistency as needed.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: Approximately 350 calories
- Sugar: 1g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
