Baked Fish with Lemon Cream Sauce
A delightful Baked Fish with Lemon Cream Sauce, made quickly and easily in one baking dish.
Equipment
- baking dish
- Microwave
Ingredients
Fish and Sauce
- 4 fillets fish (skinless and boneless, about 150-180g each) 1.5cm thick
- 50 g unsalted butter
- ¼ cup heavy cream or thickened cream
- 1-2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1.5 tablespoon lemon juice
- Salt & pepper to taste
- 1.5 tablespoon eschallots (French onion), finely chopped
- Fresh parsley and lemon slices for serving
Instructions
Cooking Instructions
- Preheat oven to 200°C / 390°F.
- Place fish in a baking dish and sprinkle both sides with salt and pepper.
- In a microwave-safe bowl, combine the butter, cream, garlic, mustard, lemon juice, salt, and pepper. Microwave for 2 x 30 sec bursts, stirring in between, until melted and smooth.
- Sprinkle fish with shallots and pour the sauce over the fish.
- Bake for 10-12 minutes, or until fish is just cooked. Remove from oven and transfer to serving plates, spooning over sauce and garnishing with parsley and lemon wedges if desired.
Notes
Use any fillets about 1.5-2 cm thick. Ensure fish is not frozen before cooking. Adjust sauce thickness based on type of fish used.
Nutrition
Serving: 213gCalories: 282kcalCarbohydrates: 1gProtein: 34.1gFat: 16.1gSaturated Fat: 9.8gCholesterol: 128mgSodium: 194mgPotassium: 28mgVitamin A: 450IUVitamin C: 4.1mgCalcium: 50mgIron: 2mg
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