Baked Fish with Lemon Cream Sauce
Enjoy this quick-fix Baked Fish with Lemon Cream Sauce, all made in one pan, featuring delicious flavors from the fish and creamy lemon sauce.
Equipment
- Oven
- baking dish
- Microwave
- mixing bowl
Ingredients
- 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 ½ tablespoon lemon juice
- Salt & pepper
- 1 ½ 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
Frozen fish should be thawed completely and pat dried to remove excess water. Sauce consistency may vary based on the fish used.
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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