Baked Fish with Lemon Cream Sauce
Quick and delicious baked fish with lemon cream sauce, made in one dish. A perfect dinner option!
Equipment
- Baking dish
Ingredients
Fish and Sauce
- 4 fillets fish 150-180g / 5 – 6 oz, skinless and boneless, about 1.5cm / ½″ thick
- 50 g unsalted butter
- ¼ cup heavy cream or thickened cream
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1.5 tablespoon lemon juice
- salt & pepper to taste
- 1.5 tablespoon eschallots finely chopped
- fresh parsley and lemon slices to serve
Instructions
Cooking Instructions
- Preheat oven to 200°C / 390°F.
- Place fish in a baking dish and sprinkle both sides with salt and pepper.
- In a microwave-safe jug, combine butter, cream, garlic, mustard, lemon juice, salt and pepper. Microwave in 2 x 30 sec bursts until melted and smooth.
- Sprinkle fish with shallots, then pour over the sauce.
- Bake for 10 - 12 minutes, or until fish is just cooked. Serve with sauce, garnished with parsley and lemon wedges.
Notes
Thicker fish fillets may require adjustments to cooking time. Frozen fish should be thawed and patted dry before cooking.
Nutrition
Serving: 213gCalories: 282kcalCarbohydrates: 1gProtein: 34.1gFat: 16.1gSaturated Fat: 9.8gCholesterol: 128mgSodium: 194mgPotassium: 28mgVitamin A: 450IUVitamin C: 4.1mgCalcium: 50mgIron: 2mg
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