This Baked Fish recipe includes a Lemon Cream Sauce and is prepared in ONE baking dish! Yes, simply combine all of the ingredients in one pan and bake until the fish is soft and juicy in a creamy lemon sauce. The fish fluids combine with the sauce while baking, as if it were made with the best fish stock!
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Baked Fish
This is going to transform your life if baked fish makes you think of something dull, colorless, and pale!
Fish is cooked with a creamy lemon sauce in this easy 15-minute, one-pan meal. Because it's so simple, you can make this recipe on a sleepy Sunday night or regardless of how busy your home is:
- Combine butter, cream, lemon, mustard, and garlic.
- Cover the fish with it; and
- Bake; there's no need to flip.
This is the result: succulent baked fish fillets with a gorgeous lemon cream sauce that goes well with fish!
Most fish can be prepared using this recipe, however white fish fillets are particularly well-suited.
Fish loses flavor when baked because it simply cannot acquire color like it can when pan-fried. For my second Emergency Fish recipe, One Pot Creamy Crab Soup (10 minutes, no messy dredging!), I prefer to use a sauce or a flavorful crumb.
The Lemon Cream Sauce for Fish
The main focus of this dish is the Lemon Cream Sauce for Fish, which is prepared in the same pan as the fish bakes. When you initially mix up this simple sauce, it honestly doesn't taste all that impressive.
However, it becomes a fantastic sauce after baking as the fish juices combine with it. In essence, it's similar to creating a sauce in upscale dining establishments using actual, handcrafted fish stock!
What this tastes like?
Although the name of the dish suggests that the sauce is rich, it is not! I would characterize it as somewhat creamy but also light and fresh. You'll be glad there's a good quantity of sauce because it's ideal for spooning over mashed potatoes or mopping up with bread!
What you need
Full ingredients & instructions are in the recipe card below.
- White fish fillet - I used Whitting fish filets that i fileted myself from scratch, but any fairly flat white fish fillet, around 2 cm inch thick or less, would suffice. Any thicker, and the fish will take longer to bake, thickening the sauce excessively, necessitating the addition of a splash of water.
- Shallots are smaller and more delicate than regular onions, making them ideal for a quick fish preparation like this. Use the white part of a green onion as a substitute, or a finely minced regular onion.
- Dijon Mustard is a sauce thickening. Can be substituted with other non-seedy mustards.
- Garlic appears in practically everything in my life!
- Cream - If possible, use heavy or thickened cream to improve sauce consistency. Low-calorie substitute: evaporated milk. It's not exactly the same, but I've been known to use it when attempting to be "healthier".
- Butter is no replacement!
- Lemon and lime would help in an emergency.
Really QUICK Baked Fish Fillets
I really do mean it when I say this is a quick recipe. Preheating the oven takes less time than making this recipe!
In about fifteen minutes, dinner will be ready. Fish in a creamy lemon sauce that is luscious and tender. A truly amazing method for baking fish—it's incredibly delicious!
Try these on the side:
- Large, luscious Greek salad and daily cabbage salad
- Fresh garden salad dressed with Italian, French, or balsamic dressing
- Greek Lemon Roasted Potatoes or Fresh Lemon Potato Salad
- Mini Potato Gratin Stacks, Easy Creamy Potato Casserole, or Potatoes au Gratin
- Tomato Basil Rice, Kale Garlic Butter Rice, or Mushroom Rice
FAQs
I baked my fish for 12 to 15 minutes at 400 degrees Fahrenheit. Simply ensure that the fish reaches an internal temperature of 130 to 140 degrees Fahrenheit, or until it becomes flaky when checked using a fork.
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.
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!
And more fish recipes:
- Salmon Pasta with a Creamy Garlic Sauce
- Easy Canned Tuna Pasta (Ready in 15 Minutes!)
- Easy 20 Minute Canned Tuna Pasta
- 30 Minute One Pot Creamy Crab Soup
- The BEST Homemade Anchovy Pizza Recipe
- Easy Pan Seared Shrimp (How To Cook Shrimp On The Stove!)
- Super Easy Boom Boom Shrimp Recipe (Spicy!)
- The Best Creamy Mozzarella Shrimp Pasta
Recipe
Baked Fish with Lemon Cream Sauce
INGREDIENTS
- 4 white fish fillet eg whiting, about 150g/5oz each
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- ¾ cup 180ml heavy cream
- 2 tablespoons butter
- Juice of 1 lemon roughly 2 tablespoons
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
INSTRUCTIONS
- Prepare the Fish — The oven needs to be preheated to 375°F (190°C). Lightly grease a baking dish, and arrange the fish fillets in one layer, seasoning with salt and pepper.
- Sauté the Aromatics – In a pan over medium heat, melt that butter, then add the shallots and garlic and cook until soft and fragrant (about 2 minutes).
- Make the Sauce — Stir in the Dijon mustard, lemon juice, lemon zest and cream, simmering the sauce for 2-3 minutes until slightly thickened.
- Bake the Fish — Drizzle the sauce over the fillets, then bake for 12 to 15 minutes (or until the fish is opaque and flakes easily with a fork).
- Serve and Garnish – Take out of the oven, add parsley, and serve with whatever sides you prefer. Enjoy!
NOTES
- Choose the Right Fish — For the best texture and flavor, use a mild, flaky white fish such as whiting, cod or tilapia. Avoid particularly oily fish that could overwhelm the delicate sauce.
- Don’t Overcook the Fish — Bake just until the fish turns opaque and flakes easily with a fork. It is easy to overcook it, making it dry; check a couple of minutes early if your fillets are thin.
- Sauce It Up — Add depth by deglazing the pan with a splash of white wine before adding the cream. It adds a gentle acidity that works nicely with the lemon.
- Let the Fish Rest – Pat the fish dry and allow it sit for a few minutes after baking. This allows juices to redistribute, which helps keep the fillets moist and tender.
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