Description
Experience the refined simplicity of “Baked Fish with Creamy Lemon Sauce.” This recipe transforms staple ingredients into a luxurious meal perfect for a serene weeknight dinner. Combining the delicate flavors of fresh fish with a velvety lemon cream sauce, this dish is as delightful to the palate as it is easy to prepare.
Ingredients
Scale
- 4 x 150-180g / 5 – 6 oz fish fillets, approximately 1.5cm / 1/2″ thick, skinless and boneless
- 50g / 4 tbsp unsalted butter
- 1/4 cup heavy/thickened cream
- 1 – 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper to taste
- 1 1/2 tbsp eschallots (French onion), finely chopped
- Fresh parsley and lemon slices, to serve
Instructions
- Step 1: Preheat the Oven Begin by preheating your oven to 200°C / 390°F to ensure it’s ready for immediate baking.
- Step 2: Prepare the Fish Place the fish fillets in a baking dish, arranged so they do not overlap. Season both sides with salt and pepper to enhance flavor.
- Step 3: Make the Sauce In a microwave-safe jug or bowl, combine the butter, cream, minced garlic, Dijon mustard, lemon juice, and a pinch of salt and pepper. Heat in the microwave in two 30-second intervals, stirring between each, until the mixture is completely melted and smooth.
- Step 4: Assemble for Baking Sprinkle chopped eschallots over the fish. Evenly pour the prepared sauce over the fillets to ensure every piece is covered generously.
- Step 5: Bake the Fish Place the dish in the oven and bake for 10 – 12 minutes, or until the fish is thoroughly cooked through but still moist and tender.
- Step 6: Serve Once baked, carefully remove the fish from the oven, plate the fillets, and spoon extra sauce over each. Garnish with fresh parsley and lemon slices for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes