Baked Fish & Lemon Cream Sauce
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Baked Fish With Lemon Cream Sauce
Ingredients:
- 4 x 150-180g fish fillets, about 1.5cm thick, skinless and boneless
- 50g unsalted butter
- 65 ml heavy cream (thickened)
- 1-2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tsp lemon juice
- Salt & pepper to taste
- 1 1/2 tsp shallots, finely chopped
- Fresh parsley and lemon wedges, to serve
Servings: 4
Prep Time: 45 minutes
Cook Time: 10 minutes
Instructions:
- Preheat the Oven: Preheat the oven to 200°C (for all oven types).
- Prepare the Fish: Place the fish fillets in a baking dish, ensuring the fish isn't crammed in too snugly. Sprinkle both sides of the fish with salt and pepper.
- Prepare the Sauce: In a microwave-safe bowl or jug, combine the butter, cream, garlic, mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring in between, until the mixture is melted and smooth.
- Top the Fish: Sprinkle the fish fillets with finely chopped shallots, then pour the prepared sauce over the fish.
- Bake the Fish: Bake the fish for 10-12 minutes, or until the fish is just cooked through.
- Serve: Remove the fish from the oven, transfer to serving plates, and spoon over the sauce. Garnish with fresh parsley and lemon wedges, if desired.
- Enjoy!