Recipe IndexBaked fish w/ lemon cream sauce.

By foodiva

A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce! IMPORTANT: See Note 1 for fresh vs frozen fish.

Ingredients

• 4 x 150- 180g / 5 - 6 oz fish fillets, about 1.5cm / 1/2" thick, skinless and boneless (Note 1)
• 50 g / 4 tbsp unsalted butter
• 1/4 cup heavy / thickened cream (See Note 2 for sub options)
• 1 - 2 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1 1/2 tbsp lemon juice
• Salt & pepper
• 1 1/2 tbsp finely chopped shallots / scallions, white part only (Note 3)
• Fresh parsley and lemon slices, to serve

Details

Preparation time 5mins
Cooking time 15mins
Adapted from recipetineats.com

Preparation

Step 1

Instructions
Preheat oven to 200C/390F (all ovens).
Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video below recipe or photos in post. 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.

Instructions