Baked Fish with Lemon Cream Sauce (One Baking Dish!)
15 min·Western
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Ingredients
- 4 x 150- 180g / 5 – 6 oz fish fillets, about 1.5cm / 1/2″ thick, skinless and boneless (Note 1)
- 50g / 4 tbsp unsalted butter
- 1/4 cup cream, heavy / thickened (See Note 2 for sub options)
- 1 – 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper
- 1 1/2 tbsp eschallots (French onion), finely chopped (Note 3)
- Fresh parsley and lemon slices, to serve
Instructions
5 steps
- 1
Preheat oven to 200°C / 390°F (all oven types).
- 2
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.
- 3
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.
- 4
Sprinkle fish with shallots, then pour over sauce.
- 5
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.
Progress
0 / 5 steps
