There’s something magical about putting together a simple dish that looks and tastes like it took much longer than it did. That’s exactly what this Baked Fish with Lemon Cream Sauce is all about. This recipe is my go-to for nights when I need something quick yet fancy enough to round up a delightful family dinner. It reminds me of those evenings when my little ones linger around, tempted by the smell emanating from the kitchen. This dish not only fills their tummies but lights up their faces, making it a family favorite. Check out the crescent roll breakfast recipes for more family meal inspiration.
Why you’ll love this recipe
This Baked Fish with Lemon Cream Sauce recipe is one you’ll find yourself coming back to time after time. It combines the richness of the creamy sauce with the lightness of flaky fish, ensuring every bite is as satisfying as the last. Plus, it comes together in just 15 minutes, making it a perfect weeknight meal. Easy prep, simple instructions, and ingredients that you might already have on hand make this dish a stress-free addition to your cooking routine.
Ingredients
- 4 x 150-180 g fish fillets, about 1.5 cm thick, skinless and boneless
- 50 g unsalted butter
- 1/4 cup cream, heavy/thickened
- 1 – 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper
- 1 1/2 tbsp eschallots (French onion), finely chopped
- Fresh parsley and lemon slices, to serve
Step-by-step instructions
- Preheat your oven to 200°C / 390°F. Start by placing the fish in a baking dish, ensuring it’s not crammed too snugly together. Season both sides with salt and pepper for flavor.
- In a microwave-proof jug or bowl, mix together your butter, cream, garlic, mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring in between until everything melts and becomes smooth.
- Sprinkle the fish with shallots, then gently pour the creamy mixture over the top.
- Bake your dish for 10 to 12 minutes or until the fish is just cooked through. Once done, remove the fish from the oven and carefully transfer to serving plates. Spoon your delightful sauce over the fish and garnish with parsley and lemon wedges for a fresh touch.
Recipe tips & variations
- If you’re not a fan of Dijon mustard, you can always substitute it with whole-grain mustard for added texture and a milder taste.
- To add a bit of depth, consider including a splash of white wine to the sauce mixture before microwaving.
- Serving it with a side of steamed vegetables or roasted potatoes can round out the meal beautifully.
Storage & reheating
Keeping leftovers? Place any remaining Baked Fish with Lemon Cream Sauce in an airtight container and refrigerate for up to two days. When you’re ready to enjoy it again, gently reheat in a preheated oven at 180°C / 350°F for about 10 minutes. Be sure not to overcook it, so the fish stays moist.
FAQs
Can I use other types of fish for this recipe?
Absolutely! Feel free to use your favorite type of white fish; just adjust cooking times based on thickness.
What if I don’t have shallots?
No worries, you can substitute shallots with regular onions, but use a little less as they have a stronger flavor.
Is there a way to make this dairy-free?
Yes, you can use coconut cream instead of heavy cream, though it will alter the flavor slightly.
Recipes you may like
- Breakfast potatoes recipe easy & crispy
- Breakfast pizza recipe easy & cheesy
- Crescent roll breakfast recipes
Dive into this creamy, delectable fish dish and watch it become a staple on your dinner table. Happy cooking!
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Baked Fish with Lemon Cream Sauce
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Dairy, Gluten-Free
Description
A quick and fancy Baked Fish with Lemon Cream Sauce recipe that combines a creamy sauce with flaky fish, ideal for family dinners.
Ingredients
- 4 x 150-180 g fish fillets, about 1.5 cm thick, skinless and boneless
- 50 g unsalted butter
- 1/4 cup cream, heavy/thickened
- 1 – 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper
- 1 1/2 tbsp eschallots (French onion), finely chopped
- Fresh parsley and lemon slices, to serve
Instructions
- Preheat your oven to 200°C / 390°F. Start by placing the fish in a baking dish, ensuring it’s not crammed too snugly together. Season both sides with salt and pepper for flavor.
- In a microwave-proof jug or bowl, mix together your butter, cream, garlic, mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring in between until everything melts and becomes smooth.
- Sprinkle the fish with shallots, then gently pour the creamy mixture over the top.
- Bake your dish for 10 to 12 minutes or until the fish is just cooked through. Once done, remove the fish from the oven and carefully transfer to serving plates. Spoon your delightful sauce over the fish and garnish with parsley and lemon wedges for a fresh touch.
Notes
- If you’re not a fan of Dijon mustard, you can always substitute it with whole-grain mustard for added texture and a milder taste.
- To add a bit of depth, consider including a splash of white wine to the sauce mixture before microwaving.
- Serving it with a side of steamed vegetables or roasted potatoes can round out the meal beautifully.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fish fillet with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg