Baked Fish with Lemon Cream Sauce (One Baking Dish!)
User Reviews
5
Baked Fish with Lemon Cream Sauce (One Baking Dish!)
Description
Baked Fish with Lemon Cream Sauce involves placing skinless, boneless fish fillets in a baking dish seasoned lightly with salt and pepper. A sauce combining melted butter, heavy cream, garlic, Dijon mustard, and fresh lemon juice is poured over the fish, then sprinkled with finely chopped shallots before baking. The fish cooks quickly at a high temperature, becoming tender and flaky without drying out.
The sauce’s richness complements the mild fish flavor, while the lemon juice provides brightness. Baking in one dish allows the sauce to mingle with the fish juices, enhancing both sauce and fish. The garnishes of fresh parsley and lemon slices add fresh herbaceousness and acidity for balance.
This quick method suits many white fish varieties around 1.5 cm thick, like snapper, tilapia, or barramundi. Fish can be served alongside rice or vegetables, with the creamy sauce spooned over. Careful attention to sauce thickness accommodates moisture released during baking, with options to thicken it post-baking if desired.
Frozen fish should be thawed fully and patted dry to avoid thinning the sauce. The cream may be substituted with evaporated milk for a lighter option, and shallots can be replaced with mild onions or scallions. Avoid overcooking lean or thick fish to preserve tenderness.
Ingredients
- 4 fish fillets about 1.5cm / 1/2" thick, skinless and boneless (Note 1, 150-180g / 5-6 oz
- 50g / 4 tbsp butter unsalted
- 1/4 cup heavy cream See Note 2 for sub options, thickened
- 1 - 2 garlic minced, cloves
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- salt
- black pepper
- 1 1/2 tbsp eschallot finely chopped (Note 3, French onion
- parsley to serve, fresh
- lemon slices to serve, fresh
Instructions
- Preheat oven to 200°C / 390°F (all oven types).
- Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
- Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. 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 if using.
Notes
- Use skinless, boneless fish fillets about 1.5 to 2 cm thick for even, quick cooking.
- Pat thawed frozen fish dry to reduce excess moisture that can thin the sauce.
- The cream in the sauce can be substituted with evaporated milk or light cream; increase mustard by 2 tsp if using light cream.
- Shallots add flavor; substitute with finely minced white parts of green onions or regular onion if unavailable.
- If sauce is too thin after baking, remove fish and return dish to oven briefly to thicken the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 213g | |
| Calories | 282cal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 34.1g | 68% |
| Fat | 16.1g | 25% |
| Saturated Fat | 9.8g | 49% |
| Cholesterol | 128mg | 43% |
| Sodium | 194mg | 8% |
| Potassium | 28mg | 1% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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