If you’re looking for a dish that’s both elegant and incredibly easy to prepare, the Baked Fish with Lemon Cream Sauce Recipe is absolutely a winner. This recipe brings together tender, flaky fish fillets bathed in a luscious lemon cream sauce that is bursting with flavor and just the right amount of tang. Whether you’re whipping up a quick weekday dinner or aiming to impress guests with minimal fuss, this dish delivers on both simplicity and sophistication all on one baking dish.
Ingredients You’ll Need
The beauty of this recipe is in its straightforward, fresh ingredients that come together to create a dreamy balance of taste, richness, and brightness. Each component is essential, from the delicate fish fillets to the velvety butter and cream that form the foundation of the sauce.
- Fish fillets (4 x 150-180g / 5-6 oz, skinless and boneless): Choose a firm white fish about 1.5cm thick for perfect flaky texture.
- Unsalted butter (50g / 4 tbsp): Adds a rich, creamy base to the sauce while keeping flavors smooth.
- Heavy cream (1/4 cup): Provides luscious creaminess that balances the lemon’s acidity; sub with half-and-half if preferred.
- Garlic (1-2 cloves, minced): Infuses a subtle kick of savory depth to the sauce.
- Dijon mustard (1 tbsp): Brings a gentle tang and complexity to elevate the cream.
- Lemon juice (1 1/2 tbsp): Brightens the dish with citrus freshness and lightens the richness.
- Salt & pepper: Essential for seasoning the fish and sauce just right.
- Shallots (1 1/2 tbsp, finely chopped): Adds delicate sweetness and texture.
- Fresh parsley and lemon slices: Perfect for garnishing to boost color and extra zing when serving.
How to Make Baked Fish with Lemon Cream Sauce Recipe
Step 1: Preheat Your Oven
Start off by preheating your oven to 200°C / 390°F, making sure you’re ready to cook the fish immediately after prepping. This temperature is ideal for baking the fillets gently yet thoroughly, allowing the cream sauce to bubble slightly without curdling.
Step 2: Prepare the Fish
Place your fish fillets in a baking dish with enough space between them so they don’t pile up. This ensures even cooking and allows the sauce to coat each piece beautifully. Don’t forget to sprinkle salt and pepper on both sides for perfectly seasoned fish.
Step 3: Make the Lemon Cream Sauce
In a microwave-safe jug or bowl, combine the butter, heavy cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave in two 30-second intervals, stirring in between, until everything melts together to form a smooth, silky sauce full of bright and comforting flavors.
Step 4: Add Shallots and Pour the Sauce
Sprinkle the finely chopped shallots over the fish fillets. These will add a tender crunch and delicate onion sweetness. Then pour the warm lemon cream sauce evenly over the fish, making sure each piece gets coated lovingly with the rich mixture.
Step 5: Bake Until Perfect
Bake your fish for 10 to 12 minutes, just until it’s cooked through. The fish should be tender and flake easily with a fork, while the sauce will be bubbling gently around it. Once done, carefully transfer the fish to plates, spoon over the extra sauce, and get ready to garnish.
How to Serve Baked Fish with Lemon Cream Sauce Recipe
Garnishes
A handful of fresh parsley sprinkled on top instantly lifts the dish with a hit of color and fresh herbal aroma. Add a few thin lemon slices or wedges alongside for a bright, zesty finish that your guests can choose to squeeze over their fish for an extra citrus punch.
Side Dishes
This recipe pairs beautifully with simple, light sides that won’t compete with the rich, creamy sauce. Think fluffy steamed rice, silky mashed potatoes, or a crisp green salad tossed with a lemon vinaigrette. Roasted asparagus or green beans are also perfect to balance the meal with some crunch and color.
Creative Ways to Present
For a more elevated presentation, plate the fish on a bed of sautéed spinach or creamy polenta, drape the sauce artistically over the fish, and garnish with edible flowers or microgreens. Serving in individual mini baking dishes right from the oven is also charming and lets everyone enjoy those warm, tantalizing flavors straight away.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Baked Fish with Lemon Cream Sauce Recipe, simply store them in an airtight container in the fridge. The fish will remain moist and flaky for up to 2 days, and the sauce keeps its silky richness.
Freezing
Because this fish is baked in a delicate cream sauce, freezing is not the best option as the sauce texture may change unfavorably. It’s best enjoyed fresh, but if you must freeze, do so without the sauce and add fresh sauce when reheating.
Reheating
To reheat, gently warm the fish and sauce in the microwave or on the stovetop using low heat to prevent separating the cream sauce. Stir the sauce occasionally and avoid overheating for the best texture and flavor.
FAQs
Can I use different types of fish for this recipe?
Absolutely! This recipe works well with any firm white fish such as cod, haddock, or halibut. Just ensure the fillets are about half an inch thick for even baking.
Is there a non-dairy substitute for the cream?
Yes, you can substitute heavy cream with coconut cream or a thick oat cream. Keep in mind the flavor will shift slightly but remain deliciously creamy.
Can I prepare the sauce ahead of time?
You can prepare the lemon cream sauce ahead and store it in the fridge, just warm it gently before pouring over the fish to bake.
How do I know when the fish is fully cooked?
The fish is done when it flakes easily with a fork and is opaque all the way through. Baking for 10 to 12 minutes usually works well for standard fillets.
Can I add vegetables to bake alongside the fish?
Definitely! Thinly sliced zucchini, cherry tomatoes, or sliced bell peppers can be scattered around the fish in the baking dish for a complete one-dish meal.
Final Thoughts
There’s something truly special about a recipe that feels fancy but is effortlessly simple, and the Baked Fish with Lemon Cream Sauce Recipe fits that bill perfectly. With minimal prep and maximum flavor, it’s a dish you’ll reach for time and again when you want comfort, elegance, and deliciousness all on one plate. Give it a try and watch it become a beloved favorite in your kitchen!
Print
Baked Fish with Lemon Cream Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
- Diet: Low Salt
Description
This recipe features tender, flaky fish fillets baked in a creamy lemon sauce, all prepared in one baking dish for simplicity and quick cleanup. The buttery lemon cream sauce is infused with garlic, Dijon mustard, and shallots, creating a bright, flavorful dish that pairs perfectly with fresh parsley and lemon slices. Ideal for a healthy weeknight dinner, this recipe requires minimal prep and cooks quickly in the oven.
Ingredients
Fish
- 4 x 150-180g / 5-6 oz fish fillets, skinless and boneless, about 1.5cm / 1/2″ thick
Sauce
- 50g / 4 tbsp unsalted butter
- 1/4 cup heavy cream (or thickened cream; can substitute with half-and-half or full-fat milk for lighter options)
- 1–2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper, to taste
- 1 1/2 tbsp shallots (French onion), finely chopped
To Serve
- Fresh parsley, chopped
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F, suitable for all types of ovens.
- Prepare Fish: Place the fish fillets in a baking dish, making sure they are not packed too tightly. Lightly season both sides with salt and pepper to enhance flavor.
- Make Sauce: In a microwave-safe jug or bowl, combine butter, heavy cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave the mixture in two 30-second bursts, stirring in between, until the butter is melted and the sauce is smooth and well combined.
- Add Shallots and Sauce: Sprinkle the finely chopped shallots evenly over the fish. Pour the creamy lemon sauce over the fillets, ensuring they are well coated.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the fish is just cooked through and flakes easily with a fork.
- Serve: Remove the dish from the oven, transfer the fish to serving plates, and spoon over any remaining sauce. Garnish with fresh parsley and lemon slices to add a vibrant touch and extra flavor.
Notes
- Note 1: Choose firm white fish fillets like cod, haddock, or snapper for best results.
- Note 2: Heavy cream can be substituted with half-and-half or a mixture of milk and a small amount of flour for a lighter sauce if desired.
- Note 3: Shallots add a delicate onion flavor but can be substituted with finely chopped mild onions if unavailable.
