Ingredients
Fish
- 4 x 150-180g / 5-6 oz fish fillets, about 1.5cm / 1/2″ thick, skinless and boneless
Sauce
- 50g / 4 tbsp unsalted butter
- 1/4 cup heavy / 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
To Serve
- Fresh parsley, chopped
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F to prepare for baking the fish evenly.
- Prepare Fish: Place the fish fillets in a baking dish, making sure they are not too tightly packed. Season both sides generously with salt and pepper.
- Make Sauce: In a microwave-proof jug or bowl, combine butter, heavy cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave the mixture in two 30-second bursts, stirring between each to create a smooth, melted sauce.
- Assemble for Baking: Sprinkle the finely chopped eschallots over the fish, then pour the prepared cream sauce evenly over the fillets.
- Bake Fish: Bake in the preheated oven for 10 to 12 minutes, or until the fish is just cooked through and flakes easily with a fork.
- Serve: Remove from the oven, transfer the fish to serving plates, and spoon the lemon cream sauce over the top. Garnish with fresh parsley and lemon wedges, if desired.
Notes
- Note 1: Choose firm white fish fillets such as cod, haddock, or snapper for best results.
- Note 2: For a lighter option, substitute cream with crème fraîche or a mixture of milk and a small amount of flour for thickening.
- Note 3: If eschallots are unavailable, substitute with finely chopped shallots or mild onion.
- Do not overcrowd the baking dish to ensure even cooking.
- Adjust baking time based on the thickness of your fish fillets.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Western
