Welcome, seafood lovers! If you’re looking for a quick, delicious, and healthy dinner option, this Baked Fish with Lemon Cream Sauce recipe is your perfect solution. Made in just one pan, it’s both easy and full of flavor, perfect for weeknights or special occasions. Let the rich flavors of lemon, cream, and fresh fish delight your taste buds while keeping the cleanup minimal!
Introduction
Baked Fish with Lemon Cream Sauce is a beloved dish in Western cuisine, known for its simplicity and rich flavor. This recipe is a true gem for anyone who enjoys seafood. The dish combines fresh fish fillets baked in a creamy lemon sauce that elevates the natural flavors of the fish. What makes this dish special is its light, zesty sauce, balanced perfectly with the natural juices of the fish. It’s a must-try for anyone who enjoys comforting, easy-to-make meals!
Ingredients for Baked Fish with Lemon Cream Sauce
- 4 x 150-180g (5-6 oz) fish fillets – skinless and boneless (Ling, Tilapia, Snapper, or Barramundi work great)
- 50g unsalted butter (about 4 tablespoons)
- 1/4 cup heavy cream (or evaporated milk for a lighter option)
- 1-2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons lemon juice
- Salt & pepper to taste
- 1 1/2 tablespoons eschallots, finely chopped (or substitute with shallots or green onions)
- Fresh parsley and lemon slices for garnish
Optional substitutions: For a healthier version, replace cream with evaporated milk and add extra mustard for flavor.
How to Make Baked Fish with Lemon Cream Sauce – Step by Step
Step 1: Prepare the Fish
Preheat the oven to 200°C (390°F). Place your fish fillets in a baking dish, ensuring they’re not too close together. Season both sides with salt and pepper.
Step 2: Create the Sauce
In a microwave-safe bowl, combine butter, cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring between each burst until the mixture is smooth and fully melted.
Step 3: Pour the Sauce Over the Fish
Sprinkle the chopped eschallots over the fish fillets, and then pour the creamy lemon sauce over the top.
Step 4: Bake the Fish
Bake the fish in the preheated oven for 10-12 minutes, or until the fish is just cooked through. Once done, remove from the oven and transfer the fillets to serving plates.
Step 5: Serve and Enjoy
Spoon the remaining sauce over the fish, garnish with fresh parsley and lemon slices, and serve immediately.
Helpful Tips for Baked Fish with Lemon Cream Sauce
- Frozen fish: If using frozen fish fillets, be sure to thaw them completely and pat them dry to remove excess moisture. This prevents the sauce from becoming too thin.
- Thicker fillets: For thicker fillets, you may need to bake a bit longer. Add a splash of water to thin the sauce if needed.
- Choosing the right fish: This recipe works well with white fish fillets like John Dory, Tilapia, or Snapper. Avoid overly fatty fish like salmon, as the sauce may split.
Cooking Tips for the Best Baked Fish
- Don’t overcrowd the pan: Space the fish fillets well to allow even cooking.
- Sauce consistency: Keep the sauce light and zesty. If it’s too watery, remove the fish and let the sauce reduce in the oven for a couple of minutes.
- Fresh ingredients: Using fresh garlic, lemon juice, and herbs will elevate the flavor of this dish.
Serving Suggestions for Baked Fish with Lemon Cream Sauce
This dish pairs wonderfully with light side dishes like steamed asparagus, roasted potatoes, or a fresh green salad. A glass of crisp white wine, like Sauvignon Blanc, complements the citrusy notes of the lemon cream sauce perfectly.
Nutritional Information
Per serving (based on 180g white fish fillet):
- Calories: 310
- Fat: 24g
- Carbohydrates: 4g
- Protein: 25g
- Fiber: 0g
- Sugars: 1g
Storage and Leftovers for Baked Fish
Store any leftover fish in an airtight container in the refrigerator for up to two days. To reheat, warm in a microwave or oven until heated through. Be sure to store the sauce separately to prevent the fish from becoming soggy.
Frequently Asked Questions (FAQs) for Baked Fish with Lemon Cream Sauce
- Can I use frozen fish for this recipe?
Yes, but make sure to fully thaw the fish and pat it dry to remove excess moisture. - What fish is best for this recipe?
White fish like John Dory, Tilapia, or Snapper works best. Avoid fatty fish like salmon, as the sauce may separate. - How can I make the sauce thicker?
If the sauce is too thin, you can reduce it by baking it in the oven for a few extra minutes after removing the fish. - What can I serve with this dish?
This dish pairs well with vegetables like asparagus or a simple green salad. For a heartier meal, serve with mashed potatoes or roasted vegetables.
Related Recipes for Baked Fish Lovers
Check out these similar recipes from Optimal Recipes:
Conclusion
This Baked Fish with Lemon Cream Sauce is an easy and delicious recipe that’s perfect for seafood lovers. With minimal prep and cleanup, you’ll enjoy a gourmet meal in just 15 minutes! Try this dish today and share your experience with us by leaving a comment or sharing your own creative variations. Happy cooking!
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Baked Fish with Lemon Cream Sauce – Quick & Easy Recipe
Description
Welcome, seafood lovers! If you’re looking for a quick, delicious, and healthy dinner option, this Baked Fish with Lemon Cream Sauce recipe is your perfect solution. Made in just one pan, it’s both easy and full of flavor, perfect for weeknights or special occasions. Let the rich flavors of lemon, cream, and fresh fish delight your taste buds while keeping the cleanup minimal!
Ingredients
- 4 x 150-180g (5–6 oz) fish fillets – skinless and boneless (Ling, Tilapia, Snapper, or Barramundi work great)
- 50g unsalted butter (about 4 tablespoons)
- 1/4 cup heavy cream (or evaporated milk for a lighter option)
- 1–2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons lemon juice
- Salt & pepper to taste
- 1 1/2 tablespoons eschallots, finely chopped (or substitute with shallots or green onions)
- Fresh parsley and lemon slices for garnish
Optional substitutions: For a healthier version, replace cream with evaporated milk and add extra mustard for flavor.
Instructions
Step 1: Prepare the Fish
Preheat the oven to 200°C (390°F). Place your fish fillets in a baking dish, ensuring they’re not too close together. Season both sides with salt and pepper.
Step 2: Create the Sauce
In a microwave-safe bowl, combine butter, cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring between each burst until the mixture is smooth and fully melted.
Step 3: Pour the Sauce Over the Fish
Sprinkle the chopped eschallots over the fish fillets, and then pour the creamy lemon sauce over the top.
Step 4: Bake the Fish
Bake the fish in the preheated oven for 10-12 minutes, or until the fish is just cooked through. Once done, remove from the oven and transfer the fillets to serving plates.
Step 5: Serve and Enjoy
Spoon the remaining sauce over the fish, garnish with fresh parsley and lemon slices, and serve immediately.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Frozen fish: If using frozen fish fillets, be sure to thaw them completely and pat them dry to remove excess moisture. This prevents the sauce from becoming too thin.
- Thicker fillets: For thicker fillets, you may need to bake a bit longer. Add a splash of water to thin the sauce if needed.
- Choosing the right fish: This recipe works well with white fish fillets like John Dory, Tilapia, or Snapper. Avoid overly fatty fish like salmon, as the sauce may split.
