Baked Fish with Lemon Cream Sauce

                                                        Baked Fish with Lemon Cream Sauce

  Baked Fish with Lemon Cream Sauce

A simple, elegant weeknight dinner that tastes restaurant‑worthy. Tender white fish, a silky lemon‑garlic cream sauce, and only minutes of prep.

Baked Fish with Lemon Cream SaucePrep 10 minCook 12 min

Ingredients

4 fillets

white fish (150–180 g each), 1.5 cm thick, skinless & boneless

50 g

unsalted butter

1/4 cup

heavy/thickened cream

1–2 cloves

garlic, minced

1 tbsp

Dijon mustard

1½ tbsp

lemon juice

1½ tbsp

finely chopped eschallots

to taste

salt & pepper

for serving

fresh parsley & lemon slices

Instructions

1

Heat the ovenPreheat to 200°C / 390°F.

2

Season the fishPlace fillets in a baking dish without overcrowding. Season both sides with salt and pepper.

3

Make the sauceCombine butter, cream, garlic, mustard, lemon juice, salt, and pepper in a microwave‑safe jug. Heat twice for 30 seconds, stirring between, until smooth.

4

AssembleScatter eschallots over the fish and pour the warm sauce evenly on top.

5

BakeBake 10–12 minutes, until the fish flakes easily with a fork.

6

ServePlate the fish, spoon over the lemon cream sauce, and garnish with parsley and lemon wedges.