Can I use frozen fish for baked fish with lemon cream sauce?

Yes, frozen fish can work, but it needs extra care. Thaw it completely and pat it very dry before baking, otherwise the excess water will thin the sauce. Even then, expect a slightly looser sauce compared to fresh fish.

Why did my lemon cream sauce turn out watery?

This usually happens when the fish releases too much liquid while baking. Different fish hold different amounts of water, and frozen fillets are the most common cause. If it happens, remove the fish and return the pan to the oven for a minute or two to let the sauce tighten.

Can I make this recipe without heavy cream?

You can substitute evaporated milk if you want a lighter option. The sauce will be thinner and less rich, but still balanced if you increase the Dijon slightly. Very low-fat milk is not recommended, as it won’t hold together in the oven.

How do I know when the fish is fully cooked?

The fish is done when it turns opaque and flakes easily at the edges but still feels slightly firm in the center. If it feels stiff or starts to pull apart aggressively, it’s already overcooked. It’s better to pull it early and let residual heat finish the job.

Can I use frozen fish for baked fish with lemon cream sauce?

Yes, frozen fish can work, but it needs extra care. Thaw it completely and pat it very dry before baking, otherwise the excess water will thin the sauce. Even then, expect a slightly looser sauce compared to fresh fish.

Why did my lemon cream sauce turn out watery?

This usually happens when the fish releases too much liquid while baking. Different fish hold different amounts of water, and frozen fillets are the most common cause. If it happens, remove the fish and return the pan to the oven for a minute or two to let the sauce tighten.

Can I make this recipe without heavy cream?

You can substitute evaporated milk if you want a lighter option. The sauce will be thinner and less rich, but still balanced if you increase the Dijon slightly. Very low-fat milk is not recommended, as it won’t hold together in the oven.

How do I know when the fish is fully cooked?

The fish is done when it turns opaque and flakes easily at the edges but still feels slightly firm in the center. If it feels stiff or starts to pull apart aggressively, it’s already overcooked. It’s better to pull it early and let residual heat finish the job.

The Ultimate Baked Fish with Lemon Cream Sauce (One Pan)

Description

A light, elegant baked fish dinner made in one pan. Tender white fish cooks quickly in a smooth lemon Dijon cream sauce that forms naturally in the oven, perfect for an easy but special meal.

Ingredients

Scale

4 white fish fillets (about 5–6 oz each), skinless and boneless
Unsalted butter
Heavy cream
Garlic cloves, minced
Dijon mustard
Fresh lemon juice
Shallots, finely chopped
Salt
Black pepper
Fresh parsley, for serving
Lemon slices, for serving

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Instructions

Preheat the oven and arrange the fish fillets in a baking dish with space between them, seasoning lightly with salt and pepper.
Gently melt the butter with the cream, Dijon mustard, garlic, lemon juice, salt, and pepper until smooth.
Sprinkle the shallots over the fish and pour the sauce evenly over the fillets.
Bake until the fish turns opaque and flakes at the edges while the sauce shimmers and lightly thickens.
Remove the fish to plates, spoon the sauce over the top, and finish with parsley and lemon slices.

Notes

Lean white fish works best for this recipe because it releases clean juices that help build the sauce.
Avoid fatty fish like salmon, which can cause the sauce to split.
If the sauce is too thin, remove the fish and return the pan to the oven briefly to thicken.
Frozen fish must be fully thawed and patted very dry before baking.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 fillet with sauce
Calories: 285
Sugar: 1
Sodium: 220
Fat: 16
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 1
Fiber: 0
Protein: 34
Cholesterol: 130