Baked Fish with Lemon Cream Sauce is a delightful dish that brings the flavors of the sea to your dinner table. This recipe features tender fish fillets topped with a creamy, tangy sauce made from lemon and garlic, making it a perfect choice for both special occasions and weeknight meals.
Why Make This Recipe
If you’re looking for a healthy meal that’s easy to prepare and packed with flavor, this recipe is perfect. The fish is baked for a short time, ensuring it stays moist and flaky. The lemon cream sauce adds a rich taste that complements the fish beautifully. Plus, it’s quick to make, meaning you can spend less time cooking and more time enjoying your meal.
How to Make Baked Fish with Lemon Cream Sauce
Follow these simple steps to create a delicious 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, 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, making sure they are not crowded. 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 the mixture in two 30-second bursts, stirring in between, until the sauce is melted and smooth.
- Sprinkle the finely chopped eschalots over the fish and 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 this dish warm straight from the oven. The lemon cream sauce makes a great companion for the fish, so be generous when you spoon it over the top. This dish pairs wonderfully with steamed vegetables or a side of fluffy rice to soak up any extra sauce.
How to Store Baked Fish with Lemon Cream Sauce
To store leftovers, let the fish cool completely. Transfer it to an airtight container and keep it in the refrigerator. It should be good for up to 2 days. When you’re ready to eat, gently reheat in the microwave or oven until warmed through.
Tips to Make Baked Fish with Lemon Cream Sauce
- Choose fresh fish for the best flavor. Look for fillets that are shiny and smell like the sea.
- Ensure not to overbake the fish, as it can become dry. Use a fork to test for doneness; it should flake easily.
- Customize the sauce by adding herbs like dill or thyme if you want to elevate the flavor.
Variation
If you want to mix things up, try using different types of fish, such as salmon or tilapia. You can also add a sprinkle of grated Parmesan cheese on top before baking for an extra cheesy touch.
FAQs
1. Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets. Just thaw them completely and pat them dry before cooking.
2. What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative if you want a lighter sauce.
3. Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance. Store it in the refrigerator and reheat it gently before pouring it over the fish.
Enjoy your homemade Baked Fish with Lemon Cream Sauce! It’s a simple and tasty meal that everyone will love.
