Baked Fish with Lemon Cream Sauce
A quick-fix dinner of baked fish in lemon cream sauce made in one pan, featuring fresh flavors and a delightful sauce.
Equipment
- baking dish
- Microwave
- jug or bowl
Ingredients
Fish and Sauce
- 4 fillets fish (skinless, boneless) 150-180g / 5-6 oz each, about 1.5cm / ½" thick
- 50 g unsalted butter
- ¼ cup heavy cream or thickened
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1.5 tablespoon lemon juice
- salt & pepper to taste
- 1.5 tablespoon eschallots finely chopped
- fresh parsley for garnish
- lemon slices for garnish
Instructions
Cooking Instructions
- Preheat oven to 200°C / 390°F.
- Place fish in a baking dish, ensuring it isn't crammed in too snugly. Sprinkle both sides with salt and pepper.
- In a microwave-proof jug, combine butter, cream, garlic, mustard, lemon juice, salt and pepper. Microwave in 2x30 sec bursts, stirring, until melted and smooth.
- Sprinkle fish with shallots, then pour over the sauce.
- Bake for 10-12 minutes, or until fish is just cooked. Transfer fish to serving plates, spoon over sauce, and garnish with parsley and lemon wedges if using.
Notes
Frozen fish should be thawed completely and patted dry. For thicker fish fillets, consider adjusting sauce consistency with water if needed.
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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