Baked Fish with Lemon Cream SauceNagi
This quick and easy baked fish dish features tender fillets cooked in a rich lemon cream sauce. Perfect for dinner in under 20 minutes, it's light, flavorful, and crowd-pleasing.
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.
Notes
To store, keep leftovers in the fridge up to 3 days or freezer for 2 months. Reheat gently to avoid drying the fish.