Baked Fish with Lemon Cream Sauce
Introduction
Baked Fish with Lemon Cream Sauce is a delightful dish that brings together tender fish fillets and a rich, creamy sauce. This recipe is perfect for both weekdays and special occasions. It’s simple to make, healthy, and bursting with flavor.
Why Make This Recipe
This recipe is a fantastic choice for anyone looking to prepare a tasty meal without spending hours in the kitchen. The combination of buttery cream, garlic, and lemon creates a delicious sauce that enhances the flavor of the fish. Plus, it’s a healthy option packed with protein and omega-3 fatty acids, making it beneficial for your diet.
How to Make Baked Fish with Lemon Cream Sauce
Ingredients
- 4 fish fillets (5-6 oz each), skinless and boneless, about 1/2" thick
- 4 tbsp (50g) unsalted butter
- 1/4 cup heavy cream
- 1-2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper, to taste
- 1 1/2 tbsp eschalots (French onion), finely chopped
- Fresh parsley and lemon slices, for garnish
Directions
- Preheat the oven to 390°F (200°C).
- Arrange the fish fillets in a baking dish, ensuring they are not crowded, and season both sides with salt and pepper.
- In a microwave-safe bowl or jug, combine the butter, cream, garlic, mustard, lemon juice, and a pinch of salt and pepper. Microwave in two 30-second bursts, stirring between, until the sauce is melted and smooth.
- Sprinkle the finely chopped eschalots over the fish, then pour the prepared sauce evenly over the fillets.
- Bake for 10-12 minutes, or until the fish flakes easily with a fork and is cooked through.
- Serve with the lemon cream sauce spooned over the top, garnished with fresh parsley and lemon slices.
How to Serve Baked Fish with Lemon Cream Sauce
Serve Baked Fish with Lemon Cream Sauce on a plate with a side of vegetables or rice. Drizzle extra lemon cream sauce over the fish for added flavor and garnishing with fresh parsley and lemon slices for a vibrant presentation.
How to Store Baked Fish with Lemon Cream Sauce
Store any leftovers in an airtight container in the refrigerator. The dish is best eaten within 2 days. Reheat gently in the microwave or oven until warmed through.
Tips to Make Baked Fish with Lemon Cream Sauce
- Choose fresh fish for the best flavor.
- Don’t overcook the fish; it should be flaky but moist.
- Adjust the amount of lemon juice according to your taste preference – add more for a tangier sauce.
Variation
You can easily modify this recipe by using different types of fish, such as salmon or cod. Adding vegetables like spinach or asparagus to the baking dish can add more nutrition and flavor.
FAQs
1. Can I use frozen fish fillets?
Yes, you can use frozen fish fillets, but make sure to thaw them completely before cooking.
2. What can I substitute for heavy cream?
You can use half-and-half or a light cream for a lower-fat option. For a dairy-free version, try coconut cream.
3. How do I know when the fish is done?
The fish is done when it flakes easily with a fork and is opaque throughout.
