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Oven-Baked Fish with Velvety Lemon Cream Sauce
easy
Dinner
French
Oven-Baked Fish with Velvety Lemon Cream Sauce
10m
Prep
15m
Cook
4
Servings
951
Views
1 photos • Tap to view
Tender white fish fillets baked directly in a fragrant garlic, lemon, and cream sauce for an effortless weeknight dinner that tastes like fine dining.
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Public Recipe
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Ingredients
- ✓4 fillets white fish
- ✓0.5 tsp kosher salt
- ✓0.3 tsp freshly cracked black pepper
- ✓30 ml unsalted butter
- ✓120 ml heavy whipping cream
- ✓30 ml fresh lemon juice
- ✓1 tsp lemon zest
- ✓2 cloves garlic
- ✓1 tsp Dijon mustard
- ✓15 ml fresh flat-leaf parsley
Instructions
1
Preheat your oven to 200 °C (199 °C) and lightly coat a shallow ceramic or glass baking dish with cooking spray or butter.
💡
Tip:Use a dish that fits the fillets snugly in a single layer so the sauce does not spread too thin and evaporate.
2
Thoroughly pat the fish fillets dry on both sides with paper towels, then season evenly with half of the salt and all of the black pepper. Arrange the fillets in a single layer in the baking dish.
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Tip:Drying the fish prevents excess moisture from diluting the richness of the cream sauce.
3
In a measuring jug or medium bowl, whisk together the melted butter, heavy cream, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, and the remaining salt until fully combined.
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Tip:The cream may thicken slightly upon contact with the lemon juice, which is completely normal.
4
Pour the lemon cream mixture evenly over and around the fish fillets in the dish.
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Tip:Ensure some sauce coats the top of each piece to keep the flesh moist as it bakes.
5
Bake uncovered for 12 to 15 minutes, or until the fish is opaque throughout and flakes readily with a fork, with the sauce bubbling gently around the edges.
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Tip:Check the thickest fillet at the 12-minute mark to prevent overcooking; thinner fillets cook faster.
6
Remove from the oven, baste the fillets generously with the warm lemon cream sauce from the pan, and sprinkle with fresh parsley before serving immediately.
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Tip:Serve with crusty bread, steamed greens, or fluffy jasmine rice to soak up every drop of the sauce.
📝 Chef's Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or over low heat in a covered skillet to prevent the cream sauce from separating.
fish
lemon
baked fish
seafood
weeknight dinner
quick meals
gluten-free
lemon cream sauce
easy fish dinner
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