This Baked Fish recipe includes a Lemon Cream Sauce and is prepared in ONE baking dish! Yes, simply combine all of the ingredients in one pan and bake until the fish is soft and juicy in a creamy lemon sauce. The fish fluids combine with the sauce while baking, as if it were made with the best fish stock!
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Baked Fish
This is going to transform your life if baked fish makes you think of something dull, colorless, and pale!
Fish is cooked with a creamy lemon sauce in this easy 15-minute, one-pan meal. Because it's so simple, you can make this recipe on a sleepy Sunday night or regardless of how busy your home is:
- Combine butter, cream, lemon, mustard, and garlic.
- Cover the fish with it; and
- Bake; there's no need to flip.
This is the result: succulent baked fish fillets with a gorgeous lemon cream sauce that goes well with fish!
Most fish can be prepared using this recipe, however white fish fillets are particularly well-suited.
Fish loses flavor when baked because it simply cannot acquire color like it can when pan-fried. For my second Emergency Fish recipe, One Pot Creamy Crab Soup (10 minutes, no messy dredging!), I prefer to use a sauce or a flavorful crumb.
The Lemon Cream Sauce for Fish
The main focus of this dish is the Lemon Cream Sauce for Fish, which is prepared in the same pan as the fish bakes. When you initially mix up this simple sauce, it honestly doesn't taste all that impressive.
However, it becomes a fantastic sauce after baking as the fish juices combine with it. In essence, it's similar to creating a sauce in upscale dining establishments using actual, handcrafted fish stock!
What this tastes like?
Although the name of the dish suggests that the sauce is rich, it is not! I would characterize it as somewhat creamy but also light and fresh. You'll be glad there's a good quantity of sauce because it's ideal for spooning over mashed potatoes or mopping up with bread!
What you need
Not much!
- White fish fillet - Any fairly flat white fish fillet, around 2 cm/4/5 inch thick or less, would suffice. Any thicker, and the fish will take longer to bake, thickening the sauce excessively, necessitating the addition of a splash of water.
- Escallots/French onions are smaller and more delicate than regular onions, making them ideal for a quick fish preparation like this. Use the white part of a green onion as a substitute, or a finely minced regular onion.
- Dijon Mustard is a sauce thickening. Can be substituted with other non-seedy mustards.
- Garlic appears in practically everything in my life!
- Cream - If possible, use heavy or thickened cream to improve sauce consistency. Low-calorie substitute: evaporated milk. It's not exactly the same, but I've been known to use it when attempting to be "healthier" 😂
- Butter is no replacement! 😂
- Lemon and lime would help in an emergency.
Really QUICK Baked Fish Fillets
I really do mean it when I say this is a quick recipe. Preheating the oven takes less time than making this recipe!
In about fifteen minutes, dinner will be ready. Fish in a creamy lemon sauce that is luscious and tender. A truly amazing method for baking fish—it's incredibly delicious!
Try these on the side:
- Large, luscious Greek salad and daily cabbage salad
- Fresh garden salad dressed with Italian, French, or balsamic dressing
- Greek Lemon Roasted Potatoes or Fresh Lemon Potato Salad
- Mini Potato Gratin Stacks, Easy Creamy Potato Casserole, or Potatoes au Gratin
- Tomato Basil Rice, Kale Garlic Butter Rice, or Mushroom Rice
FAQs
I baked my fish for 12 to 15 minutes at 400 degrees Fahrenheit. Simply ensure that the fish reaches an internal temperature of 130 to 140 degrees Fahrenheit, or until it becomes flaky when checked using a fork.
I didn't in this recipe. Aluminum foil will serve as a steamer, keeping your fish moist and preventing it from drying out, so cover it if you're worried about it overcooking.
If you tried this Baked Fish with Lemon Cream Sauce or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
And more fish recipes:
- Salmon Pasta with a Creamy Garlic Sauce
- Easy Canned Tuna Pasta (Ready in 15 Minutes!)
- Easy 20 Minute Canned Tuna Pasta
- 30 Minute One Pot Creamy Crab Soup
- The BEST Homemade Anchovy Pizza Recipe
- Easy Pan Seared Shrimp (How To Cook Shrimp On The Stove!)
- Super Easy Boom Boom Shrimp Recipe (Spicy!)
- The Best Creamy Mozzarella Shrimp Pasta
Recipe
Baked Fish with Lemon Cream Sauce (One Baking Dish!)
INGREDIENTS
- 5 5 – 6 oz fish fillets I used Whitting Fish filets
- 5 tablespoon unsalted butter
- ¼ cup cream
- 3 garlic cloves minced
- ½ tablespoon Dijon mustard
- 2 tablespoon lemon juice
- Salt & pepper
- eschallots French onion , finely chopped
- Fresh parsley and lemon slices to serve
INSTRUCTIONS
- For all oven types, preheat the oven to 200°C/390°F.
- Make sure the fish is not packed too tightly in the roasting dish. Season the fish with salt and pepper on both sides.
- In a microwaveproof basin or jug, combine the butter, cream, lemon juice, mustard, garlic, and salt & pepper. Microwave in two 30-second increments, stirring, until smooth and melted.
- Add shallots to the fish and then cover with sauce.
- Fish should be barely done after 10 to 12 minutes in the oven. Take the fish out of the oven and place it on plates. Garnish with lemon wedges and parsley, if using, and spoon over sauce.
NOTES
Excellent for: Basa, Hokki, Perch, Flathead, Silver Dory, John Dory, Whitting fish, Snapper, Barramundi, Tilapia, and Ling (shown). Swordfish and tuna (sauce adds richness) are acceptable lean fish, but take extreme care not to overcook them. Poor for: Too fatty salmon that divides the sauce
Dover, flounder, and other delicate, slender fish Small whole fish, such as mackerel or sardines, You may need to dilute the sauce up a little bit at the end with a little amount of water if you are using thicker fish fillets that take longer to cook. Thaw the frozen fish thoroughly, then pat dry with paper towels to eliminate any remaining water. Because frozen fish loses a lot more liquid than fresh, your sauce will probably be a touch thin for your taste. To correct this, see Note 4. 2. Healthier options: Evaporated milk can be used in place of cream and is still pretty pleasant. If using light cream instead, add two teaspoons more mustard. 3. Eschallots: Replace with finely chopped regular onions or the white portion of green onions. Don't exclude it because it adds a little something to the sauce! 4. The sauce should not be thick and gravy-like. It's a mild lemon cream sauce that goes well with fish. It shouldn't be watery, though. Because various fish leach varying quantities of water while baking, the consistency of the sauce will vary depending on the fish you choose. Simply remove the fish from the baking dish and put the pan back in the oven for a few minutes if you really want the sauce to thicken (watch it carefully because it will thicken quickly!).
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