Ingredients
Fish
- 4 x 150-180g (5-6 oz) skinless, boneless fish fillets about 1.5 cm (1/2″) thick
Sauce
- 50g (4 tbsp) unsalted butter
- 1/4 cup heavy cream (or thickened cream)
- 1-2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper, to taste
- 1 1/2 tbsp eschallots (French onion), finely chopped
Garnish
- Fresh parsley
- Lemon slices
Instructions
- Preheat the oven: Set your oven to 200°C (390°F) for all oven types, ensuring it reaches the right temperature to perfectly bake the fish.
- Prepare the fish: Arrange the fish fillets in a baking dish without crowding them. Season both sides generously with salt and pepper to enhance flavor.
- Make the lemon cream sauce: In a microwave-safe jug or bowl, combine the butter, cream, minced garlic, Dijon mustard, lemon juice, and a pinch of salt and pepper. Microwave in two 30-second bursts, stirring well between each, until the mixture is melted, smooth, and creamy.
- Add shallots and sauce to fish: Sprinkle the finely chopped eschallots evenly over the fish. Pour the prepared lemon cream sauce over the fish, ensuring each fillet is well coated.
- Bake the fish: Place the baking dish in the oven and bake for 10 to 12 minutes until the fish is just cooked through and flakes easily with a fork.
- Serve: Carefully transfer the fish to serving plates. Spoon any remaining sauce from the baking dish over the fish. Garnish with fresh parsley and lemon slices for a bright, flavorful finish.
Notes
- Note 1: Choose firm white fish fillets like cod, haddock, or snapper for best results.
- Note 2: Heavy cream can be substituted with half-and-half or full-fat coconut milk for a dairy-free option.
- Note 3: If eschallots are unavailable, finely chopped shallots or mild red onions can be used as alternatives.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
