Baked Fish with Lemon Cream Sauce Recipe
This Baked Fish with Lemon Cream Sauce is a simple, elegant one-dish recipe perfect for a quick weeknight dinner or a special occasion. Tender, flaky fish fillets are baked to perfection and topped with a luscious, tangy lemon cream sauce infused with garlic, Dijon mustard, and shallots. The creamy sauce balances the bright citrus notes, creating a delightful harmony of flavors that’s both comforting and refreshing.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
Ingredients
Fish
- 4 x 150-180g (5 – 6 oz) fish fillets, about 1.5cm (1/2″) thick, skinless and boneless
Sauce
- 50g (4 tbsp) unsalted butter
- 1/4 cup heavy/thickened 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
To Serve
- Fresh parsley, chopped
- Lemon slices
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F) to ensure it reaches the ideal temperature for baking the fish perfectly.
- Prepare the Fish: Arrange the fish fillets in a baking dish, making sure they have enough space and are not packed tightly. Season both sides of the fillets generously with salt and pepper to enhance the flavor.
- Make the Lemon Cream Sauce: In a microwave-safe jug or bowl, combine the butter, heavy cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave the mixture in two 30-second intervals, stirring in between, until the butter melts completely and the sauce becomes smooth and well combined.
- Add Shallots and Sauce: Sprinkle the finely chopped eschallots evenly over the fish. Pour the prepared lemon cream sauce over the fish fillets, ensuring they are well coated.
- Bake the Fish: Place the baking dish in the preheated oven and bake for 10 to 12 minutes, or until the fish is just cooked through and flakes easily when tested with a fork.
- Serve: Remove the baking dish from the oven, transfer the fish to serving plates, and spoon the sauce over the top. Garnish with fresh parsley and lemon slices for an extra burst of color and flavor before serving.
Notes
- Note 1: Any firm white fish fillet works well, such as cod, haddock, or sole.
- Note 2: For a dairy-free substitute, use coconut cream or a non-dairy cream alternative.
- Note 3: If eschallots are unavailable, finely chopped mild shallots or red onions can be used as substitutes.
- Avoid overcrowding the fish in the dish to ensure even cooking.
- Serve with steamed vegetables, rice, or crusty bread to complete the meal.