One-Pan Baked Fish with Lemon Cream Sauce

Name: One-Pan Baked Fish with Lemon Cream Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 fillets fish fillets; 50 g unsalted butter; 1/4 cup heavy cream; 2 cloves garlic; 1 tbsp Dijon mustard; 1 1/2 tbsp lemon juice; 1 1/2 tbsp eschallots; 1 pinch salt and pepper; 1 garnish fresh parsley and lemon slices

Tender fish fillets baked in a rich, velvety lemon cream sauce for an effortless weeknight dinner. This one-dish recipe is packed with bright citrus flavor and requires minimal cleanup.

Servings4 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

fish fillets
4 fillets
unsalted butter
50 g
heavy cream
0.3 cup
garlic
2 cloves
Dijon mustard
1 tbsp
lemon juice
0.5 tbsp
eschallots
0.5 tbsp
salt and pepper
1 pinch
fresh parsley and lemon slices
1 garnish

Step-by-Step Instructions

Preheat your oven to 200°C (390°F) for all oven types.

Arrange the fish fillets in a single layer in a baking dish, ensuring they are not overcrowded. Season both sides of the fillets generously with salt and pepper.

In a microwave-safe bowl or jug, combine the butter, heavy cream, minced garlic, Dijon mustard, and lemon juice. Microwave in two 30-second intervals, stirring in between, until the butter is melted and the sauce is smooth.

Scatter the finely chopped shallots over the fish fillets, then pour the prepared lemon cream sauce evenly over the top.

Bake for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork. Transfer the fish to serving plates, spoon the remaining sauce from the dish over them, and garnish with fresh parsley and lemon wedges.

Chef's Tips

For the best results, use firm white fish fillets like snapper, cod, or barramundi. If you prefer not to use a microwave, you can whisk the sauce ingredients together in a small saucepan over low heat until melted. Serve alongside steamed greens or crusty bread to soak up the extra cream sauce.