Baked Fish with Lemon Cream Sauce
Baked Fish with Lemon Cream Sauce features tender, flaky fish fillets enveloped in a rich, velvety sauce made from butter, cream, garlic, and fresh lemon juice. The dish balances citrusy brightness with creamy indulgence, enhancing the fish’s natural flavors while creating a luscious, aromatic experience with every bite.
Equipment
- Oven
- Baking dish
- Small saucepan
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 white fish fillets such as cod, tilapia, or salmon
- 2 tablespoons butter
- ½ cup heavy cream
- ½ cup chicken or vegetable broth
- 2 tablespoons lemon juice
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley chopped
- Lemon slices for garnish
Instructions
- Set your oven to 375°F (190°C). Lightly grease a baking dish with butter or oil.
- Pat the fish fillets dry with a paper towel. Season both sides with salt, pepper, and garlic powder. Arrange them in the prepared baking dish.
- In a small saucepan over medium heat, melt the butter. Add the Italian seasoning, Dijon mustard, and lemon juice, whisking to combine. Pour in the broth and bring the mixture to a gentle simmer.
- Lower the heat and stir in the heavy cream, whisking continuously. Let it simmer for 2-3 minutes until slightly thickened. Taste and adjust seasoning if needed.
- Pour the warm lemon cream sauce evenly over the fish fillets. Cover the dish with foil and bake for 12-15 minutes or until the fish flakes easily with a fork.
- If you prefer a golden top, remove the foil and broil for 2-3 minutes until lightly browned.
- Sprinkle with fresh parsley and garnish with lemon slices. Serve immediately with your choice of side dishes
Notes
For an extra burst of flavor, consider adding a teaspoon of capers to the sauce. Their briny taste complements the lemon and cream beautifully.