Can I use frozen fish?

Yes. Thaw it completely before baking and pat away excess moisture with paper towels. Too much water can thin the sauce and affect the texture of the fish.

How do I know when the fish is cooked?

Most fillets are ready after 10–12 minutes at 200°C / 390°F. The fish should flake easily with a fork and look opaque all the way through. If the center still appears translucent, it needs a little more time.

Can I make the sauce without cream?

You can experiment with alternative cream products, but heavy cream gives the sauce its smooth texture and stability. Lighter substitutes may produce a thinner sauce.

What other fish work well in this recipe?

Any mild white fish that holds together during baking is a good candidate. Cod, haddock, hake, pollock, basa, and tilapia are all reliable choices.

Can leftovers be reheated successfully?

Yes, as long as they're warmed gently. High heat can dry the fish and affect the consistency of the sauce, so slow reheating usually produces the best results.

Baked Fish with Lemon Cream Sauce: Easy 20-Minute Dinner

Name: Baked Fish with Lemon Cream Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Western
Ingredients: 4 white fish fillets, 150–180g / 6 oz each; Salt and pepper, to season both sides of the fish; 50g / 4 tbsp unsalted butter; 1/4 cup heavy cream; 1–2 garlic cloves, minced; 1 tbsp Dijon mustard, optional; 1–1.5 tbsp lemon juice; 1.5 tbsp finely chopped shallots or eschallots, optional; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Description

Tender white fish baked in a smooth lemon cream sauce with garlic, butter, Dijon mustard, and shallots. This quick oven dinner feels cozy and special while staying simple enough for a weeknight meal.

Ingredients

Scale

4 white fish fillets, 150–180g / 6 oz each
Salt and pepper, to season both sides of the fish
50g / 4 tbsp unsalted butter
1/4 cup heavy cream
1–2 garlic cloves, minced
1 tbsp Dijon mustard, optional
1–1.5 tbsp lemon juice
1.5 tbsp finely chopped shallots or eschallots, optional
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

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Instructions

Preheat the oven to 200°C / 390°F.
Place the fish fillets in a baking dish, leaving a little space between each piece so they are not packed too tightly.
Season both sides of the fish with salt and pepper.
Place the butter, heavy cream, garlic, Dijon mustard, lemon juice, salt, and pepper in a microwave-safe jug or bowl.
Microwave the sauce ingredients in two 30-second bursts, stirring well between each burst, until the butter is melted and the sauce looks smooth.
Sprinkle the chopped shallots over the fish.
Pour the warm lemon cream sauce over the fish, coating the fillets evenly.
Bake for 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the baking dish from the oven and transfer the fish carefully to serving plates.
Spoon the sauce from the baking dish over the fish, then garnish with parsley and serve with lemon wedges if desired.

Notes

Use firm white fish such as cod, haddock, hake, pollock, basa, or tilapia.
Do not overcrowd the baking dish, or the fish may steam instead of bake.
Cooking time depends on the thickness of the fish fillets, so begin checking around 10 minutes.
For a brighter lemon flavor, add a small squeeze of fresh lemon juice after baking.
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 fish fillet with sauce
Calories: 365
Sugar: 1
Sodium: 420
Fat: 24
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 3
Fiber: 0
Protein: 34
Cholesterol: 135