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Baked Fish with Lemon Cream Sauce

4  5 – 6 oz fish fillets, about 1.5cm / 1/2″ thick, skinless and boneless

4 tbsp unsalted butter

1/4 cup cream, heavy / thickened

1 – 2 garlic cloves, minced

1 tbsp Dijon mustard

1 1/2 tbsp lemon juice

Salt & pepper

1 1/2 tbsp shallots, finely chopped

Fresh parsley and lemon slices, to serve

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

 

Prep Time: 5 min   Cook Time: 10 min





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