Baked Fish with Lemon Cream Sauce
This Baked Fish Recipe is an easy but fancy dish, juicy flaky fish, lavished in a rich, velvelty lemon summery cream sauce. Full of bright citrusy flavors, with a hint of garlic, it makes for a light but perfect dinner.
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Servings: 4 servings
Calories: 361kcal
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.
NUTRITION
Calories: 361kcal | Carbohydrates: 2g | Protein: 42g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 198mg | Sodium: 210mg | Potassium: 608mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 828IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 1mg
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