How to Make Baked Fish with Lemon Cream Sauce

Baked Fish with Lemon Cream Sauce is a delightful dish that combines simplicity with gourmet flavors. The fish emerges tender and moist, blanketed in a luxurious lemon cream sauce that strikes a perfect balance between tangy and rich. This recipe comes together effortlessly in just one baking dish, making it an ideal choice for weeknight dinners or leisurely weekend lunches. Whether you’re impressing guests or treating yourself to a delightful meal, this dish provides a satisfying experience with every bite. Serve it alongside your favorite sides, and you have a well-rounded meal that’s sure to please.

Why Make Baked Fish with Lemon Cream Sauce

Baked Fish with Lemon Cream Sauce is a wonderful meal for several reasons. First, it requires minimal preparation and cleanup thanks to the one-dish method. You enjoy the delightful combination of flavors without the fuss.

Second, the taste is simply irresistible. The buttery sauce, enhanced by zesty lemon and garlic, elevates the fish, making it flavorful and exciting for your palate.

Additionally, this dish is cost-effective, using budget-friendly fish fillets while delivering a restaurant-quality experience at home. You can savor gourmet flavors without breaking the bank, making it a fantastic choice for families.

Lastly, it boasts health benefits. Fish is a great source of protein and omega-3 fatty acids, which contribute to heart health and overall wellness. So, you can indulge while still eating healthily!

How to Make Baked Fish with Lemon Cream Sauce

Creating Baked Fish with Lemon Cream Sauce is straightforward. Start by selecting your fish fillets; ensure they are skinless and boneless to maintain a clean finish. Preheat your oven and prepare a baking dish, making sure not to overcrowd the fish. This allows it to cook evenly and retain its moisture.

Then, create the delightful sauce by combining butter, cream, garlic, Dijon mustard, and lemon juice. Microwave the mixture until it melts and blends into a smooth sauce. Pour this luscious sauce over the fish before baking, locking in flavors as it cooks.

Baking the fish until just cooked ensures it remains juicy and tender. Serving it up with the creamy sauce transforms a simple dish into a culinary delight.

Ingredients

For the fish:4 x 150-180g / 5-6 oz fish fillets (about 1.5cm / 1/2″ thick, skinless and boneless) (Note 1)
For the sauce:50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened (See Note 2 for sub options)
1 – 2 garlic cloves, minced
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper
1 1/2 tbsp eschallots (French onion), finely chopped (Note 3)
Fresh parsley and lemon slices, to serve

Directions

Preheat your oven to 200°C / 390°F (all oven types).
Place the fish in a baking dish, ensuring the fish isn’t crammed in too snugly.
Sprinkle both sides of the fish with salt and pepper.
Combine butter, cream, garlic, mustard, lemon juice, salt, and pepper in a microwave-proof jug or bowl.
Microwave in 2 x 30-second bursts, stirring in between, until melted and smooth.
Sprinkle the fish with shallots, then pour the sauce over it.
Bake for 10 – 12 minutes, or until the fish is just cooked.
Remove from the oven and transfer the fish to serving plates.
Spoon over the sauce and garnish with parsley and lemon wedges if using.

How to Serve Baked Fish with Lemon Cream Sauce

You can enhance your dining experience by serving Baked Fish with Lemon Cream Sauce alongside a fresh salad, steamed vegetables, or quinoa for added texture and nutrition. A side of crispy roasted potatoes would also pair beautifully with this dish. For drinks, consider a light herbal tea or a refreshing non-alcoholic lemonade to complement the flavors.

For presentation, arrange the fish attractively on plates, drizzled generously with the luscious sauce. Add a sprig of parsley and a lemon slice on the side for a pop of color and freshness.

How to Store Baked Fish with Lemon Cream Sauce

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This dish reheats beautifully, so you can enjoy it again! For freezing, keep in a freezer-safe container for up to one month. To reheat, gently warm in the oven at a low temperature until heated through, ensuring not to dry out the fish.

Tips to Make Baked Fish with Lemon Cream Sauce

Ingredient Substitutions: If you prefer a lighter option, substitute half the cream with vegetable broth or a dairy-free alternative.
Flavor Enhancements: Incorporate herbs such as dill or thyme into the sauce for extra flavor complexity.
Avoid Overcooking: Watch the fish closely to ensure it doesn’t dry out. The fish should flake easily when done.
Garlic Alternatives: If fresh garlic isn’t available, use garlic powder as a quick alternative (1/4 teaspoon per clove).
Time-Saving Techniques: Pre-prepare the sauce ahead of time and store it in the refrigerator. Just pour it over the fish when ready to bake.
Serving Options: Try serving the dish on a bed of sautéed spinach for added nutrients and visual appeal.

Variations

Herb-Crusted Version: Add a topping of fresh breadcrumbs mixed with parsley and dill for a crispy texture.
Mediterranean Style: Include sun-dried tomatoes and olives in the sauce for a delightful flavor twist.
Spicy Twist: Incorporate a pinch of red pepper flakes to the sauce to give it a bit of heat.

FAQs

Can I use frozen fish fillets?

Absolutely! Just be sure to thaw them completely before baking for even cooking.

What can I use instead of heavy cream?

You can substitute with Greek yogurt for a tangy flavor or coconut cream for a dairy-free option.

Can I make this dish ahead of time?

Yes, prepare the fish and sauce and store them separately in the refrigerator. Bake just before serving.

Now, you are set to create a memorable meal with Baked Fish with Lemon Cream Sauce! Enjoy the ease, flavor, and delight it brings to your dining table.