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–+ servings
Baked Fish with Lemon Cream Sauce

Baked Fish with Lemon Cream Sauce Ready in Just 15 Minutes

This Baked Fish with Lemon Cream Sauce is a quick, delicious meal that's ready in just 15 minutes, perfect for any busy evening.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Flat white fish (Ling, Tilapia, or Snapper)
For the Lemon Cream Sauce
  • 1 tablespoon Unsalted Butter Adds richness; no substitutes recommended
  • 1 cup Cream Heavy/Thickened; can be replaced with evaporated milk
  • 2 cloves Garlic Minced
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Lemon Juice Crucial acidity
  • 2 tablespoons Eschallots Replace with finely minced onion if unavailable
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1 tablespoon Fresh Parsley Chopped
  • 2 slices Lemon

Equipment

  • Oven
  • Baking Dish
  • Microwave-safe jug
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (390°F). Gather your baking dish and cooking equipment.
  2. Lightly grease your baking dish and arrange the fish fillets, seasoning with salt and pepper.
  3. In a microwave-safe jug, combine the unsalted butter, cream, minced garlic, Dijon mustard, and lemon juice. Season with salt and pepper. Microwave for two 30-second bursts, stirring until melted and smooth.
  4. Pour the lemon cream sauce over the fish fillets and sprinkle finely chopped eschallots over the top.
  5. Bake in the preheated oven for 10-12 minutes until the fish is opaque and flakes easily.
  6. Plate the fish with a spoonful of creamy lemon sauce on top. Garnish with fresh parsley and lemon slices.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftover Baked Fish with Lemon Cream Sauce in an airtight container for up to 2 days. Reheat gently to maintain moisture.

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