Lemon Cream Baked Fish
Tender white fish baked in a garlic lemon cream sauce with Dijon, ready in about thirty minutes.
Equipment
- Baking dish
- Small saucepan
- Instant read thermometer
Ingredients
Main Ingredients
- 4 white fish fillets cod or tilapia, about 6 ounces each, fresh or thawed
- 1 lemon zested and juiced
- 1 cup heavy cream half and half can be used for a thinner sauce
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp Dijon mustard optional
- 1 tbsp fresh parsley chopped, optional
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F and pat the fish dry.
- Sauce. Melt the butter, cook the garlic 1 to 2 minutes, then stir in the cream, lemon juice, zest, Dijon, salt, and pepper and simmer gently.
- Assemble. Place the fillets in a baking dish and pour the sauce over them.
- Bake. Bake 12 to 15 minutes until the fish flakes and reaches 145 F.
- Serve. Garnish with parsley and spoon the sauce over each portion.
Notes
Substitutions: Use half and half for a lighter sauce, or olive oil for part of the butter.
Tips: Keep the sauce at a gentle simmer so it stays smooth.
Storage: Refrigerate up to 3 days. Freezing is not recommended.
Nutrition does not include the optional Dijon mustard and parsley.