Baked Fish with Lemon Cream Sauce
Baked Fish with Lemon Cream Sauce is a quick-fix dinner featuring fish in a delicious lemon cream sauce, all made in one pan!
Equipment
- baking dish
- microwave
- Jug or bowl
Ingredients
- 4 fillets fish (skinless and boneless) about 150-180g / 5-6 oz each, 1.5cm / ½" thick
- 50 g unsalted butter
- ¼ cup cream (heavy/thickened) see Note 2 for sub options
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1.5 tablespoon lemon juice
- salt & pepper
- 1.5 tablespoon eschallots (French onion) finely chopped
- fresh parsley and 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
Substitute cream with evaporated milk for a healthier option. Frozen fish should be thawed and patted dry before use.
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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