Baked Fish with Lemon Cream Sauce
A quick and delicious baked fish recipe with a flavorful lemon cream sauce, all made in one pan.
Equipment
- Oven
- Baking Dish
- Microwave
- Jug or bowl
Ingredients
Fish
- 4 fillets fish fillets (150-180g each) skinless and boneless
Sauce
- 50 g unsalted butter
- ¼ cup cream (heavy/thickened) or evaporated milk as a substitute
- 1-2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 ½ tablespoon lemon juice
- salt
- pepper
- 1 ½ tablespoon eschallots (finely chopped) also known as French onion
Garnish
- fresh parsley
- lemon slices to serve
Instructions
Cooking Instructions
- Preheat oven to 200°C / 390°F (all oven types).
- Place fish in a baking dish, ensuring they aren't crammed in too snugly. Sprinkle both sides with salt and pepper.
- In a microwave-proof jug or bowl, combine butter, cream, garlic, mustard, lemon juice, salt, and pepper. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
- Sprinkle fish with shallots, then pour over sauce.
- Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce and garnish with parsley and lemon wedges.
Notes
Frozen fish should be thawed completely and patted dry to prevent excess water in the sauce. The sauce should be light, not thick like gravy.
Nutrition
Serving: 213gCalories: 282kcalCarbohydrates: 1gProtein: 34.1gFat: 16.1gSaturated Fat: 9.8gCholesterol: 128mgSodium: 194mgPotassium: 28mgVitamin A: 450IUVitamin C: 4.1mgCalcium: 50mgIron: 2mg
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