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Fish With Cream Sauce

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Baked Fish with Lemon Cream Sauce is a quick and elegant one-pan dish featuring tender white fish fillets baked in a light, creamy sauce with lemon, Dijon, and garlic. Perfect for busy weeknights or entertaining guests.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

4 white fish fillets (such as tilapia, snapper, barramundi, basa, or John Dory)

3 tbsp unsalted butter

1/2 cup heavy cream (or evaporated milk for lighter option)

2 garlic cloves, minced

1 tsp Dijon mustard

2 tbsp lemon juice (freshly squeezed)

Salt and black pepper, to taste

2 eschallots (shallots), finely chopped

2 tbsp fresh parsley, chopped (for garnish)

Lemon slices, for garnish

Instructions

  1. Preheat oven to 390°F (200°C).
  2. Arrange fish fillets in a baking dish, making sure they are not tightly packed. Season both sides with salt and pepper.
  3. 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.
  4. Sprinkle the fish with chopped shallots, then pour the sauce over the fillets.
  5. Bake for 10–12 minutes, or until the fish is just cooked through and flakes easily with a fork.
  6. Transfer fish to plates, spoon sauce over the top, and garnish with parsley and lemon slices.

Notes

  • Use evaporated milk instead of cream for a lighter version.
  • Replace shallots with finely minced onions or the white part of green onions.
  • Add herbs like dill, tarragon, or thyme for more flavor.
  • Sprinkle cayenne pepper for a spicier variation.
  • Mix in scallops or prawns for a seafood medley.
  • Best enjoyed fresh; reheating may affect sauce consistency.

Nutrition

Find it online: https://cheftinaskitchen.com/fish-with-cream-sauce/