Baked Fish with Lemon Cream Sauce

Introduction

Baked Fish with Lemon Cream Sauce is a delightful dish that brings bright, fresh flavors to your dinner table. It’s easy to make and perfect for any occasion, whether it’s a weeknight meal or a special family gathering. This recipe combines tender fish fillets with a creamy, zesty sauce that everyone will love!

Why Make This Recipe

If you’re looking for a quick and healthy dinner option, this recipe is for you! The Baked Fish with Lemon Cream Sauce is not only simple but also packed with flavor. It’s a great way to add more fish to your diet, and the lemon sauce makes it extra tasty. Plus, it takes only a short time to prepare and cook, so you can spend more time enjoying your meal with family or friends.

How to Make Baked Fish with Lemon Cream Sauce

Ingredients:

4 fish fillets (5-6 oz each), skinless and boneless, about 1/2" thick
4 tbsp unsalted butter
1/4 cup heavy cream
1-2 garlic cloves, minced
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper, to taste
1 1/2 tbsp eschalots (French onion), finely chopped
Fresh parsley and lemon slices, for garnish

Directions:

Preheat the oven to 390°F (200°C).
Arrange the fish fillets in a baking dish, making sure they are not crowded. Season both sides with salt and pepper.
In a microwave-safe bowl, mix together the butter, heavy cream, minced garlic, Dijon mustard, lemon juice, and a pinch of salt and pepper. Microwave in two 30-second bursts, stirring in between, until the sauce is melted and smooth.
Sprinkle the finely chopped eschalots over the fish fillets. Then, pour the prepared sauce evenly over them.
Bake in the oven for 10-12 minutes, or until the fish flakes easily with a fork and is cooked through.
Serve with the lemon cream sauce spooned over the top, garnished with fresh parsley and lemon slices.

How to Serve Baked Fish with Lemon Cream Sauce

This dish is best served hot, right out of the oven. Pair it with a side of steamed vegetables or a light salad for a complete meal. The creamy lemon sauce enhances the flavors of the fish, making every bite delicious!

How to Store Baked Fish with Lemon Cream Sauce

If you have leftovers, let the fish cool to room temperature, then place it in an airtight container. You can keep it in the refrigerator for up to 2 days. When ready to eat, reheat in the oven or microwave until warmed through.

Tips to Make Baked Fish with Lemon Cream Sauce

Make sure to choose fresh fish fillets for the best flavor and texture.
Don’t overcrowd the baking dish; this helps the fish cook evenly.
Feel free to adjust the amount of lemon juice based on your taste preference.

Variation

You can swap the fish for other types, such as salmon or tilapia, depending on what you enjoy. You can also add spinach or other greens to the baking dish for extra nutrition.

FAQs

1. Can I use frozen fish fillets?
Yes, you can use frozen fish, but make sure to thaw them completely before cooking.

2. What can I serve with this dish?
It’s great with rice, quinoa, or a fresh green salad.

3. Can I make the sauce ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator. Just heat it before adding it to the fish.