Baked Fish with Lemon Cream Sauce
I bake fish fillets in a lemon cream sauce with garlic, Dijon mustard and shallots for a simple one-dish dinner.
By Cookin' KitchenUpdated
- Total: 15 minutes
- Servings: 4 servings
- Difficulty: Medium
Recipe
Baked Fish with Lemon Cream Sauce
I bake fish fillets in a lemon cream sauce with garlic, Dijon mustard and shallots for a simple one-dish dinner.
Cookin' · https://cookin.club/recipes/baked-fish-with-lemon-cream-sauce
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Servings
- 4
- Difficulty
- Medium
Ingredients
For 4 servings
Equipment
- Oven
- Baking dish
- Microwave-proof jug or bowl
Instructions
Step 1: Preheat the oven to 200°C / 390°F.
Step 2: Place the fish in a baking dish, leaving room between the fillets. Sprinkle both sides with salt and pepper.
Step 3: Put the butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave-safe jug or bowl. Microwave in two 30-second bursts, stirring between bursts, until melted and smooth.
Step 4: Sprinkle the fish with shallots, then pour the sauce over it.
Step 5: Bake for 10–12 minutes, or until the fish is just cooked. Remove the dish from the oven and transfer the fish to serving plates. Spoon over the sauce and garnish with parsley and lemon wedges, if using.
Notes
Fish and sauce notes
Use fish fillets or cutlets about 1.5–2 cm thick. Thicker fillets may take longer to cook. Thin the sauce with a little water if needed.
You can substitute evaporated milk for the cream. Use the white part of green onions or finely minced regular onion in place of the eschallots.
The nutrition information is stated per serving and assumes 180 g white fish fillets and that all the sauce is consumed.
Nutrition per serving
- Calories
- 282 kcal
- Fat
- 16 g
- Saturated fat
- 9.8 g
- Carbohydrates
- 1 g
- Protein
- 34 g
- Sodium
- 194 mg
- Cholesterol
- 128 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
I bake fish fillets in a baking dish with a quick lemon cream sauce. Butter, cream, garlic, Dijon mustard and lemon juice make the sauce, while the fish releases juices as it cooks.
I finish the fish with chopped eschallots and serve it with parsley and lemon slices. Use fairly flat white fish fillets for this recipe.
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