Baked Fish with Lemon Cream Sauce Recipe
This Baked Fish with Lemon Cream Sauce is a quick and elegant seafood dish perfect for a weeknight dinner or special occasion. Tender fish fillets baked in a luscious, tangy lemon cream sauce infused with garlic, Dijon mustard, and shallots create a flavorful and comforting meal. Ready in just 15 minutes, this one-dish recipe provides a delicious balance of creamy and fresh flavors with minimal cleanup.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15-17 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Western
- Diet: Low Fat
Ingredients
Fish
- 4 fish fillets, 150-180g (5-6 oz) each, about 1.5cm / 1/2" thick, skinless and boneless
Sauce
- 50g / 4 tbsp unsalted butter
- 1/4 cup heavy cream (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 or wedges
Instructions
- Preheat the oven: Set your oven to 200°C / 390°F on any oven type to prepare for baking.
- Prepare the fish: Place the fish fillets in a baking dish making sure not to overcrowd them. Season both sides of the fish well with salt and pepper for enhanced flavor.
- Make the lemon cream sauce: In a microwave-proof jug or bowl, combine the unsalted butter, heavy cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring in between, until the mixture is melted and smooth.
- Assemble the dish: Sprinkle the finely chopped eschallots evenly over the fish fillets, then pour the prepared lemon cream sauce over the fish in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake the fish for 10 to 12 minutes or until it is just cooked through and flakes easily.
- Serve: Remove the fish from the oven and transfer fillets to individual plates. Spoon the sauce from the baking dish over the fish, and garnish with fresh parsley and lemon wedges before serving.
Notes
- Note 1: Choose firm, white fish fillets such as cod, haddock, or sole that are skinless and boneless for the best texture and ease of eating.
- Note 2: For a lighter cream option, you can substitute heavy cream with half-and-half or use a non-dairy alternative such as coconut cream, but this may slightly alter the flavor and richness.
- Note 3: Eschallots (French onions) add a delicate onion flavor. If unavailable, finely chopped shallots or mild onions can be substituted.