5 from 913 votes
Baked Fish with Lemon Cream Sauce (One Baking Dish!)
This baked fish recipe presents tender, skinless fillets cooked in a creamy lemon sauce. The sauce combines butter, cream, garlic, Dijon mustard, and lemon juice, creating a smooth, slightly tangy flavor that balances the mild fish. Shallots add a subtle onion note. Baking the fish in a single dish makes for easy cooking and cleanup, with the sauce enriching the delicate flesh.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
282 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 282
% 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.