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Baked Fish with Lemon Cream Sauce – Quick & Easy Recipe

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

Scale

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/baked-fish-with-lemon-cream-sauce-quick-easy-recipe/