Baked Fish with Lemon Cream SauceNagi
This creamy lemon cream sauce baked fish recipe blends buttery richness and bright citrus for a tender, flavorful dish perfect for any occasion.
Ingredients
Main ingredients
- 4 fillets Fish fillets about 150 to 180 grams each, skinless and boneless
- 50 g Unsalted butter chunked for melting
- ¼ cup Heavy cream to get that thick, luscious sauce
- 1 to 2 cloves Garlic minced fine for flavor punch
- 1 tablespoon Dijon mustard for a tangy little kick
- 1.5 tablespoon Lemon juice freshly squeezed best
- Salt and pepper to season everything just right
- 1.5 tablespoon Finely chopped eschallots those little French onions
- Fresh parsley chopped for garnishing at the end
- Lemon slices to brighten up the plate and look pretty
Instructions
Instructions
- Preheat your oven to 180°C (350°F).
- Sprinkle the fish fillets with salt and pepper on both sides to season them.
- Melt the butter over medium heat in a skillet. Add the chopped eschallots and garlic. Cook for 2 to 3 minutes until soft and fragrant.
- Stir in the Dijon mustard and lemon juice into the butter mixture.
- Pour in the heavy cream and simmer gently until the sauce thickens slightly, about 3 to 4 minutes. Taste and season with salt and pepper if needed.
- Place the seasoned fish fillets in a baking dish and pour the lemon cream sauce over them.
- Bake in the preheated oven for 12 to 15 minutes until the fish flakes easily with a fork and is tender.
- Allow the fish to slow release a bit if desired before serving for the best texture.
Notes
Leftovers can be stored in an airtight container in the fridge for 2 to 3 days. Reheat gently and stir sauce when reheating to keep it creamy. Fish fillets can be frozen wrapped tightly and thawed slowly in the fridge before cooking.