Baked Fish with Lemon Cream Sauce
A delicious baked fish recipe topped with a light lemon cream sauce, perfect for a quick dinner.
Equipment
- baking dish
- microwave
- jug or bowl
Ingredients
- 4 fillets fish fillets (skinless and boneless) about 150-180g / 5-6 oz, 1.5cm / ½" thick
- 50 g unsalted butter
- ¼ cup heavy cream or thickened cream
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 ½ tablespoon lemon juice
- Salt & pepper
- 1 ½ tablespoon eschallots (French onion) finely chopped
- fresh parsley to serve
- lemon slices to serve
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. 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
Fish can be substituted based on preference. Ensure to thaw and pat dry if using frozen fish. The cream can be replaced with evaporated milk for a healthier option.
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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