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
Units
Scale
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
