You catch the smell through the steam vent and suddenly you are starving. That bright lemony aroma mixed with buttery garlic kinda grabs you before you even open the pot. You notice the valve hiss as the pressure cooker finishes up, and your mouth waters already.
You recall how quick this recipe is, making it a perfect last-minute dinner solution. The fish stays tender, flaking apart just right after cooking under pressure. You feel almost guilty that something this good doesn’t take hours or heaps of effort.
As you prepare to serve, you feel the warmth and comfort this dish brings. The creamy lemon sauce draped over the fish looks so inviting. You gotta admit, this baked fish with lemon cream sauce Nagi is one of those comforting meals that just hits the spot every time.
The Truth About Fast Tender Results
- Your pressure cooker uses steam pressure to cook fish fast without drying it out.
- The sealing ring keeps pressure tight, so you get even cooking heat on everything inside.
- The valve hiss signals when cooking time’s reaching the end, and it’s almost ready to release.
- Natural release helps fish finish gently so it doesn’t get tough or rubbery.
- Quick release is handy for when you want to stop cooking right away and keep that fresh tender texture.
All the Pieces for This Meal
- 4 fish fillets, skinless and boneless, about half an inch thick each
- 50 grams butter, unsalted, melts right into the sauce
- ¼ cup heavy cream or thickened cream to give that rich lemony feel
- 1 or 2 garlic cloves, minced fine so it blends real good
- 1 tablespoon Dijon mustard for a slight tang and depth
- 1 ½ tablespoons fresh lemon juice, the real fresh stuff works best
- Salt and pepper to season, keep it simple but tasty
- 1 ½ tablespoons finely chopped eschallots (those French onions add sweet punch)
- Fresh parsley for garnish and a burst of green freshness
- Lemon slices to dress it up pretty and add more zing when serving
Your Complete Cooking Timeline
Preheat your oven to 200 degrees Celsius if you use regular, or 180 for the fan version. This gets things ready while you prep the fish plate. You don’t wanna lose time later.
Next, place your fish fillets skin side down in a baking dish. Make sure they ain’t overlapping cause they need their own space to cook evenly. Season both sides with salt and pepper lightly.
Butter up a saucepan on medium heat and melt your unsalted butter. Toss in the eschallots and minced garlic and let them soften for about 1 to 2 minutes till you smell that garlicy sweetness filling the air. It smells real good, trust me.
Pour in the cream, then stir in Dijon mustard and fresh lemon juice. Bring your sauce to a simmer and watch it thicken slightly after 2 to 3 minutes. This part’s key for getting that velvety sauce texture.
Now pour your lemon cream sauce evenly over the fillets in the baking dish making sure every bit is covered in that rich sauce. Pop it into the oven and bake for 10 to 15 minutes. You want the fish to flake easily when poked with a fork.
While it cooks, keep an ear out for your pressure cooker valve hiss - kinda like a countdown to yum. When it’s done, let the pressure naturally release to keep the fish tender and juicy. You don’t want it tough and sad.
Finally, serve it hot with a sprinkle of fresh parsley and a lemon slice on top. That fresh pop of color and zing just makes the plate sing.
Time Savers That Actually Work
- Buy fish fillets pre-cut and skinless so you skip trimming and deboning.
- Use minced garlic from a jar if you sometimes forget fresh cloves in your fridge.
- Melt butter and make sauce while oven preheats to save minutes.
- Chop eschallots a day before and keep them in the fridge so you just toss and cook.
- Use quick release on your pressure cooker if you’re in a rush and want to serve right away, just watch it don’t overcook.
What It Tastes Like Fresh From the Pot
Right off the heat, you taste a creamy tang that’s both buttery and sharp from the lemon. It’s smooth and kinda rich but light enough to not feel heavy on your stomach. The garlic and eschallot flavors peek through without stealing the show.
The fish itself is tender, flaky, and juicy all at once. It holds its shape but almost melts when you bite into it. The sauce clings deliciously to every flaky bit, making every forkful cozy and satisfying.
The fresh parsley and lemon slices give a nice fresh and zesty finish. They kinda brighten each bite and keep it from feeling too creamy or fatty. It’s a dish that feels real fresh but still comforting and filling.
Making It Last All Week Long
Store leftover baked fish in an airtight container in the fridge for up to 3 days. Reheat gently in your microwave or on the stove with a splash of water to keep it moist.
If you wanna freeze some, wrap each fillet tightly in foil then place inside a sealed freezer bag. It keeps well frozen for up to 2 months. Thaw overnight in fridge before reheating.
You can also pack it cold for lunch in a secure lunchbox. Add lemon slices fresh at serving for that bright zing.
For the cream sauce, if you stored it separate, warm it slowly on low heat before pouring over the fish again. Stir it so it stays smooth and saucy.
Everything Else You Wondered About
- Can I use frozen fish fillets? Yep, just thaw fully first so they cook evenly and faster in your pressure cooker.
- Can I swap heavy cream for something else? You can use half and half or milk but sauce won’t be as thick or creamy.
- Do I have to bake it after pressure cooking? This recipe is designed to bake in oven, but you can pressure cook fish alone; just reduce time to avoid overcooking.
- How do I know when fish is done? When it flakes easily and no longer looks translucent. Use a fork to check.
- Can I make this without butter? Butter adds flavor and richness but you can substitute with olive oil for a lighter version.
- How long should I natural release? About 5 minutes of natural release works best to keep fish tender before you quick release the rest of the pressure.
For a cozy comfort meal that complements this dish, try our Sizzle Up Creamy Smothered Chicken And Rice. It’s another fast, tender option that feels like a hug on a plate.
Want something fresh and vibrant? Our Lemon Herb Quinoa with Chickpeas brings brightness and nutritious grains to your dinner table.
If you’re in the mood to explore more flavors, check out Creamy Thai Red Curry Chicken Bowls. The rich coconut and herbs make every bite exciting and full of depth.
Pressure cooking really changes the game for fast, delicious dinners. Enjoy your baking and serving!
Baked Fish with Lemon Cream SauceNagi
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 Fish fillets skinless and boneless, about ½ inch thick
- 50 g Butter unsalted
- ¼ cup Heavy cream or thickened cream
- 1-2 cloves Garlic minced
- 1 tablespoon Dijon mustard
- 1 ½ tablespoon Lemon juice fresh
- Salt and pepper to taste
- 1 ½ tablespoon Eschallots finely chopped
- Fresh parsley for garnish
- Lemon slices for garnish
Instructions
Instructions
- Preheat oven to 200°C (390°F) or 180°C (fan).
- Place fish fillets in a baking dish without overlapping. Season both sides with salt and pepper.
- Heat butter in a saucepan over medium. Add eschallots and garlic, cook for 1-2 minutes until fragrant.
- Stir in cream, Dijon mustard, and lemon juice. Bring to a simmer and cook until slightly thickened (2-3 minutes).
- Pour sauce evenly over fish fillets in the baking dish.
- Bake for 10-15 minutes until fish flakes easily with a fork.
- Allow natural pressure release if using a pressure cooker. This keeps fish tender.
- Serve hot, garnished with fresh parsley and lemon slices.
