Baked Fish with Lemon Cream Sauce
Delicious Baked Fish with Lemon Cream Sauce is a perfect meal highlighting tender fish fillets in a rich, tangy sauce.
Equipment
- baking dish
- Microwave
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 4 x 150-180g fish fillets skinless and boneless, about 1.5cm / ½″ thick
- 50 g unsalted butter
- ¼ cup heavy cream can substitute with evaporated milk
- 1–2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 ½ tablespoon lemon juice
- Salt & pepper to taste
- 1 ½ tablespoon eschallots 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
Use any fish fillets 1.5 – 2 cm thick. Thinner fish like flounder are not recommended. Frozen fish must be thawed and patted dry prior to cooking. Adjust sauce consistency as needed.
Nutrition
Serving: 213gCalories: 282kcalCarbohydrates: 1gProtein: 34.1gFat: 16.1gSaturated Fat: 9.8gCholesterol: 128mgSodium: 194mgPotassium: 28mgVitamin A: 450IUVitamin C: 4.1mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!