Baked Fish with Lemon Cream Sauce
A quick-fix dinner featuring baked fish in a delicious lemon cream sauce, all made in one pan.
Equipment
- oven
- baking dish
- microwave
- jug
- Bowl
Ingredients
Fish
- 4 fillets fish (skinless and boneless) 150-180g / 5-6 oz each, about 1.5cm / ½" thick
- 50 g unsalted butter
- 0.25 cup heavy cream can be substituted with lighter options
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1.5 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- 1.5 tablespoon eschallots finely chopped
- fresh parsley to serve
- lemon slices to serve
Instructions
- Preheat oven to 200°C / 390°F (all oven types).
- Place fish in a baking dish - ensure the fish isn't crammed in too snugly. Sprinkle both sides of fish with salt and pepper.
- Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
- Sprinkle fish with shallots, then pour over sauce.
- Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.
Notes
For best results, use fish fillets that are skinless and boneless. The sauce consistency may vary based on the type of fish used. Serve immediately with parsley and lemon slices.
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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