Why You’ll Love This Recipe

Only one baking dish—minimal cleanup required.
Ready in just 15 minutes, making it perfect for busy nights.
Elegant enough for entertaining but easy enough for weeknights.
Creamy sauce enhanced by natural fish juices.
Works with a variety of white fish fillets.
Balanced flavors of butter, lemon, Dijon, and garlic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White fish fillets (such as tilapia, snapper, barramundi, basa, or John Dory)
Unsalted butter
Heavy cream (or evaporated milk as a lighter option)
Garlic, minced
Dijon mustard
Lemon juice
Salt and pepper
Eschallots (shallots), finely chopped
Fresh parsley and lemon slices for garnish

Directions

Preheat oven to 390°F (200°C).
Arrange fish fillets in a baking dish, making sure they are not too tightly packed. Season both sides with salt and pepper.
In a microwave-safe bowl, combine butter, cream, garlic, mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring in between, until melted and smooth.
Sprinkle the fish with chopped shallots, then pour the sauce over the fillets.
Bake for 10–12 minutes, or until fish is just cooked through and flakes easily with a fork.
Transfer fish to plates, spoon sauce over the top, and garnish with fresh parsley and lemon slices.

Servings and timing

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Use evaporated milk instead of cream for a lighter version.
Substitute shallots with finely minced onions or the white part of green onions.
Add fresh dill, tarragon, or thyme for an herby twist.
For a spicier option, sprinkle in a pinch of cayenne pepper.
Use a mix of seafood such as scallops or prawns with the fish for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven at 300°F (150°C) until warmed through. Avoid microwaving, which may cause the sauce to split.
This dish is best enjoyed fresh, as reheating can alter the texture of both the fish and sauce.

FAQs

What kind of fish works best for this recipe?

White fish such as tilapia, snapper, barramundi, basa, John Dory, perch, or flathead are ideal.

Can I use frozen fish fillets?

Yes, but thaw completely and pat dry to avoid excess water thinning the sauce.

Is the sauce meant to be thick?

No, this is a light lemon cream sauce, not a heavy gravy. It should coat the fish without being watery.

Can I use milk instead of cream?

Milk alone won’t provide the same richness, but evaporated milk is a good substitute.

How do I prevent the sauce from becoming too thin?

Different fish release different amounts of liquid. If the sauce is too thin, remove the fish and return the dish to the oven for a few minutes to reduce.

Can I make this ahead of time?

It’s best baked fresh, but you can prepare the sauce in advance and refrigerate until ready to bake.

How do I know when the fish is done?

The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I add vegetables to the dish?

Yes, thinly sliced zucchini, asparagus, or cherry tomatoes can bake alongside the fish.

Is this recipe kid-friendly?

Yes, the creamy lemon flavor is mild and appealing for all ages.

What can I serve with this dish?

Steamed rice, mashed potatoes, roasted vegetables, or a simple green salad complement the sauce perfectly.

Conclusion

Baked Fish with Lemon Cream Sauce is a fuss-free recipe that transforms simple ingredients into a restaurant-quality meal. With its delicate cream sauce infused with lemon, garlic, and Dijon, this dish is both refreshing and indulgent. Quick to prepare and made in just one pan, it’s the perfect choice for an easy weeknight dinner or an impressive yet simple meal for guests.