Baked Fish with Lemon Cream Sauce
Enjoy this Baked Fish with Lemon Cream Sauce recipe featuring tender fish fillets drizzled in a creamy lemon sauce.
Equipment
- Oven
- baking dish
- microwave
- Jug or bowl
Ingredients
Fish
- 4 fillets fish fillets (150-180g each, skinless and boneless) about 1.5cm / ½″ thick
- 50 g unsalted butter
- ¼ cup heavy cream thickened
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1.5 tablespoon lemon juice
- Salt
- Pepper
- 1.5 tablespoon eschallots finely chopped (French onion)
- Fresh parsley to serve
- Lemon slices to serve
Instructions
Cooking Steps
- 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 fish fillets about 1.5 – 2 cm / ½ / ⅘″ thick. Ensure to pat dry frozen fish before cooking. Thicker fish may require sauce thinning.
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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