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
Scale
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.
