Baked Fish with Lemon Cream Sauce
A delightful dish combining tender fish fillets with a creamy, zesty lemon sauce, perfect for any occasion.
Ingredients
For the Fish
- 4 pieces fish fillets (5-6 oz each), skinless and boneless, about 1/2" thick Use fresh fish for best flavor.
- 1 tbsp salt To taste.
- 1 tbsp pepper To taste.
For the Sauce
- 4 tbsp unsalted butter
- 1/4 cup heavy cream
- 1-2 cloves garlic, minced Add more for stronger garlic flavor.
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice Adjust based on taste preference.
- 1 1/2 tbsp eschalots (French onion), finely chopped
For Garnish
- to taste fresh parsley For presentation.
- to taste lemon slices For presentation.
Instructions
Preparation
- 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.
Making the Sauce
- 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.
Assembly and Cooking
- 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.
Notes
Serve hot, paired with steamed vegetables or a light salad. Store leftovers in an airtight container in the fridge for up to 2 days.