This Baked Fish with Lemon Cream Sauce pairs a flavorful, creamy sauce with light, flaky fish. This is an ideal 20-minute supper to fill hungry bellies at home. It is the ideal, simple one-dish dinner for a busy weeknight. 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, this baked white fish in lemon cream sauce 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!
As the sauce bakes, the fish's juices mix with it, giving the impression that the best fish stock was used!
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, baking produces far less cooking odour than frying!
- Perfect sauce for mopping: you will be thankful there is a decent amount of sauce because it's perfect for mopping up with bread or spooning over mashed potato!
- Naturally flavored: the cream sauce gives the fish some much-needed richness to ensure a beautifully moist baked fish.
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 - Sliced or diced; adds subtle sweetness and depth to the sauce.
- Dijon Mustard- Helps thicken and flavor the sauce. Other mustards that aren't seedy can be substituted.
- Garlic- Add a nutty, strong, and fragrant taste to the lemon butter.
- Heavy Cream- Use heavy (whipping) cream for richness; for a lighter sauce, swap part of it for milk.
- Butter- When baking the fish, the butter and other seasonings help to retain its flavor and moisture. The butter in the sauce also contributes 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.
- Lemon zest: A little lemon zest scattered over the finished dish keeps the sauce bright and adds an extra citrus lift.
How To Make Baked Fish with Lemon Cream Sauce
- Preheat the oven to 390°F (200°C).
- 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. Simmer for 2 to 3 minutes, stirring until the butter melts and the sauce is fragrant, then remove from the heat and set aside.
- Arrange the fish fillets in a single layer on a baking dish that has been sprayed with cooking spray. Sprinkle the onion over the fish, then pour the cream sauce into the dish around and between the fillets.
- Bake for 15 to 20 minutes, or until the fish flakes easily with a fork.
- Take out of the oven. Garnish with the lemon zest and fresh parsley, and serve with lemon wedges.
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
This recipe also goes well with roasted Brussels sprouts, lemon chickpea salad, and fresh, spicy potatoes.
Tips & Tricks
- Avoid oily fish: Rich fish like salmon or mackerel don't sit well in the cream sauce; stick with mild white fish.
- Don't overdo the baking time: White fish dries out quickly once it's cooked, so start checking at 15 minutes.
- Microwave sauce shortcut: Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl, then microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth. The sauce comes together in under two minutes and means one less pan.
- Cream substitute: If you don't have cooking cream, a mix of crème fraîche and a splash of milk works well.
Frequently Asked Questions
In this recipe, the fillets bake at 390°F (200°C) for 15 to 20 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.
In this recipe the fish is baked uncovered. However, if you are worried about it drying out, cover it with aluminum foil, which acts as a steamer and keeps the fish moist.
Cod, haddock, halibut, tilapia, flounder, snapper, grouper, mahi mahi and catfish are all white fish, and any of them works in this recipe.
Yes. Let it thaw completely before putting it in the baking dish, then blot it dry with a paper towel.
Fish is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
Thicker fillets need longer baking time, which can over-reduce the sauce. Thin it with a little water or stock before pouring it over the fish.
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!
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Recipe
Baked Fish with Lemon Cream Sauce
INGREDIENTS
- 4 white fish fillet whiting, cod, halibut, tilapia
- 1 small onion thinly sliced or diced
- 3 tablespoons butter
- 3 cloves garlic minced
- 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
- Preheat the oven to 390°F (200°C).
- 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, and bring to a simmer. Season with salt and pepper. Simmer for 2 to 3 minutes, stirring until the butter melts and the sauce is fragrant, then remove from the heat and set aside.
- Arrange the fish fillets in a single layer in a baking dish sprayed with cooking spray. Sprinkle the onion over the fish, then pour the cream sauce into the dish around and between the fillets.
- Bake for 15 to 20 minutes, until the fish flakes easily with a fork.
- Remove from the oven. Garnish with the lemon zest and fresh parsley, and serve with lemon wedges.
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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