This Baked Fish with Lemon Cream Sauce is elevated by its flavorful, creamy sauce, which is light and flaky. This is an ideal 20-minutes supper to fill hungry bellies at home. It is the ideal, simple dinner recipe for a sheet pan. You'll fall in love with this technique for cooking white fish since it's so delicate and buttery!
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Baked Fish with Lemon Cream Sauce Recipe
One of the best baked fish dishes is baked fish fillet because the fish comes out delicate and juicy, and the creamy sauce is very delicious. You may use any white fish fillet you like to prepare this recipe, which makes it really versatile. On hectic evenings when I want something easy and bursting with flavor, this is my go-to meal.
With just a few basic ingredients, my Lemon Butter Baked White Fish creates a quick and nutritious supper that is bursting with natural and fresh tastes.
This seafood dish is so delectable that your family and company won't even realize how easy it is to prepare. Additionally, it's an inexpensive way to incorporate seafood into your weekly menu!
Why You'll Love This Recipe
- The whole family will enjoy this keto-friendly and gluten-free meal.
- Using only a few basic items from your pantry, it's quick and easy.
- The fish can be cooked directly in the oven, eliminating the need for frying. In fact, this makes the house smell less!
Main Ingredients
This basic recipe calls for only a few ingredients. Here are the major items you'll need:
- White Fish- Make use of deboned and skinless fish filets. Any type of white fish that is available at your grocery store or that you have on hand can be used. Just be sure to pat them dry. Frozen works too.
- Onion.
- Dijon Mustard- Thickener for sauces. Other mustards that aren't seedy can be substituted.
- Garlic- Add a nutty, strong, and fragrant taste to the lemon butter.
- Heavy Cream- For richness, use whipped cream; for balance, add a little milk.
- Butter- When baking the fish, the butter and other seasonings help to retain its flavor and moisture. and the sauce's butter contributes its flavor and silky richness. However, if olive oil fits your diet, you can use it instead.
- Fresh lemon juice- This fish dish has a bright, citrusy flavor from the lemon juice. Don't use the bottled juice; instead, use fresh juice from actual lemons. You can use lime juice instead.
- Parsley- If you don't have any on hand, you may omit it, but I like to add it for a little color and fresh flavor. Use fresh chopped thyme, basil, oregano, dill, rosemary, or chives instead.
- Salt & Black pepper- To taste.
How To Make Baked Fish with Lemon Cream Sauce
- The oven should be preheated to 390 °F.
- Sprinkle the fillets on both sides with salt and freshly ground black pepper.
- In a saucepan, combine the lemon juice, butter, garlic, heavy cream, and dijon mustard. Bring to a simmer. Add salt and pepper for seasoning. Remove from the heat after cooking for two to three minutes, or until fragrant. After stirring until the butter melts, set aside.
- Arrange the fish fillets in a single layer on a baking dish that has been sprayed with cooking spray. After adding the sauce, sprinkle the fish with the onion. Fill the baking dish with cream sauce by pouring it in between the fillets.
- Bake for 15 to 20 minutes, or until fish flakes readily with a fork.
- Take out of the oven. Serve with lemon wedges and garnish with fresh parsley.
Serve With
Although fish tastes great with many different side dishes, I always pair it with rice, crispy potatoes, or veggies like green beans, broccoli, or asparagus. It will also taste great with a simple side salad.
- Instant Pot Garlic Mashed Potatoes
- Oven Roasted Yukon Gold Potatoes
- Instant Pot fried Rice recipe
- Air Fryer Frozen Broccoli
- potato salad recipe
Frequently Asked Questions
Fish fillets should cook in an oven preheated to 200°C (400°F) in no more than 10 to 12 minutes. The thickness and size of the fillets will determine how long they take to cook. When the flesh is opaque and the fish flakes easily, it's done.
I didn't in this recipe. Aluminum foil will serve as a steamer, keeping your fish moist and preventing it from drying out, so cover it if you're worried about it overcooking.
Mahi mahi, flounder, snapper, haddock, grouper, halibut, cod, tilapia, or flounder. and white fish come in many forms, including catfish.
If you tried this Baked Fish with Lemon Cream Sauce or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Fish Recipes You'll Love
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Recipe
Baked Fish with Lemon Cream Sauce
INGREDIENTS
- 4 white fish fillet whiting, cod, halibut, tilapia
- 1 small onion
- 3 tablespoons butter
- 3 cloves garlic
- ½ tablespoon Dijon mustard
- ½ cup heavy cream
- 3 tablespoons lemon juice
- 2 teaspoon lemon zest
- salt & black pepper to taste
- Chopped fresh parsley, lemon wedges for garnish (optional)
INSTRUCTIONS
- The oven should be preheated to 390 °F.
- Sprinkle the fillets on both sides with salt and freshly ground black pepper.
- In a saucepan, combine the lemon juice, butter, garlic, heavy cream, and dijon mustard. Bring to a simmer. Add salt and pepper for seasoning. Remove from the heat after cooking for two to three minutes, or until fragrant. After stirring until the butter melts, set aside.
- Arrange the fish fillets in a single layer on a baking dish that has been sprayed with cooking spray. After adding the sauce, sprinkle the fish with the onion. Fill the baking dish with cream sauce by pouring it in between the fillets.
- Bake for 15 to 20 minutes, or until fish flakes readily with a fork.
- Take out of the oven. Serve with lemon wedges and garnish with fresh parsley.
NOTES
- Let the fish completely defrost before patting it dry with a paper towel if you're using frozen fish.
- When baking, you shouldn't have to turn the fish over. If you try to turn baked fish, it may fall apart and flake apart easily.
- It is preferable to have the fish slightly undercooked rather than overcooked if you are unsure about its doneness. The fish may take a little less or a little more than ten minutes, depending on how thick the fillets are. If it is flaky when tested with a fork, it is ready to eat.
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