Baked Fish with Lemon Cream Sauce
This easy Baked Fish with Lemon Cream Sauce turns a simple weeknight into a fancy dinner with minimal fuss and maximum flavor.
Ingredients
For the Fish
- 4 fillets White fish fillets (cod or tilapia) Fresh or thawed
For the Lemon Cream Sauce
- 1 whole Lemon Juice and zest
- 1 cup Cream Half-and-half or heavy cream
- 2 tablespoons Butter Unsalted
- 2 cloves Garlic Minced
- to taste Salt
- to taste Pepper
- to taste Fresh parsley Optional, for garnish
- 1 teaspoon Dijon mustard Optional, for extra zing
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the cream, lemon juice, and lemon zest. Bring to a slight simmer and season with salt, pepper, and Dijon mustard.
- Place the white fish fillets in a baking dish and pour the lemon cream sauce over them.
Baking
- Bake the fish in the preheated oven for 10-15 minutes, or until the fish flakes easily with a fork.
- Garnish with fresh parsley before serving.
Notes
For lighter variations, consider using Greek yogurt and milk instead of cream, or omit butter for olive oil. Fresh dill or tarragon can add a unique flavor, and some paprika for a bit of spice is also great.