Name: Baked Fish with Lemon Cream Sauce: Quick, Creamy Delight
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 150-180 g Fresh white fish fillets (Substitute with tilapia, barramundi, or snapper if desired.); 50 g Unsalted Butter (Adds richness and depth; no substitutes recommended.); 1/4 cup Heavy Cream (Feel free to use evaporated milk for a lighter version.); 1-2 cloves Garlic, minced (Using fresh garlic yields the best results.); 1 tbsp Dijon Mustard (Adds tanginess, any non-seedy mustard can work.); 1.5 tbsp Lemon Juice (Lime juice is a quick substitute if needed.); 1.5 tbsp Eschallots, finely chopped (Finely minced onions or green onion whites can be used as alternatives.); Salt & Pepper (Adjust to taste.); Fresh Parsley; Lemon Slices (For a pop of color and freshness.)

Have you ever stood in your kitchen, starving and overwhelmed by takeout menus? That’s when I stumbled upon the magic of Baked Fish with Lemon Cream Sauce, a one-pan miracle that transformed my weeknight meals. In just 15 minutes, you can create a succulent fish dish bathed in a light and creamy sauce that’s not only easy on the eyes but also kind to your waistline. This recipe is a breeze to throw together, making it ideal for those busy evenings when you crave homemade goodness without the fuss. Plus, it’s a fantastic way to impress your family or guests without ever feeling stressed. So, are you ready to elevate your dinner game and savor a delightful blend of flavors? Let’s dive in!

Why is this recipe a must-try?

Simplicity is Key: This Baked Fish with Lemon Cream Sauce requires minimal ingredients and just one pan, making it perfect for busy weeknights.

Flavor Explosion: The sauce, with its blend of creamy richness and zesty lemon, brings out the natural flavors of the fish, creating a mouthwatering dish.

Crowd Pleaser: Whether it’s a family dinner or entertaining friends, this dish is sure to impress everyone at your table. Pair it with a refreshing side, like a bright Greek Salad or creamy mashed potatoes for a complete meal!

Versatile Options: Feel free to swap in your favorite white fish or add veggies to the mix for added nutrition without complicating preparation.

Quick & Nutritious: With only 15 minutes of prep and cooking time, this recipe provides a healthy, satisfying meal with approximately 282 calories per serving. Enjoy delicious home-cooked goodness without the wait!

Baked Fish with Lemon Cream Sauce Ingredients

For the Fish

Fish Fillets – Fresh white fish (150-180g each) as the main protein; substitute with tilapia, barramundi, or snapper for variety.

For the Cream Sauce

Unsalted Butter (50g/4 tbsp) – Adds richness and depth; no substitutes recommended for the best flavor.
Heavy Cream (1/4 cup) – Creates a creamy sauce consistency; for a lighter version, feel free to use evaporated milk instead.
Garlic (1-2 cloves, minced) – Provides aromatic flavor; using fresh garlic yields the best results.
Dijon Mustard (1 tbsp) – Adds tanginess and helps thicken the sauce; any non-seedy mustard can work in a pinch!
Lemon Juice (1.5 tbsp) – Brings brightness and acidity to the sauce; lime juice is a quick substitute if needed.
Eschallots (1.5 tbsp, finely chopped) – Introduces sweetness and depth; finely minced onions or green onion whites can be used as alternatives.
Salt & Pepper – Essential for enhancing flavors; adjust to your personal taste preference.

For Garnish

Fresh Parsley & Lemon Slices – Add these to your dish for a pop of color and freshness when serving!

This delightful Baked Fish with Lemon Cream Sauce is not only a quick fix for those hungry evenings but also makes for an impressive meal that feels indulgent yet light!

Step‑by‑Step Instructions for Baked Fish with Lemon Cream Sauce

Step 1: Preheat the Oven
Begin by preheating your oven to 200°C (390°F). This step ensures the environment is hot enough to cook your fish thoroughly and evenly. While the oven warms up, grab your favorite baking dish and set it aside, ready for the fish fillets to come!

Step 2: Prepare the Fish Fillets
Place your fish fillets in the baking dish, ensuring they have enough space to breathe and are not crowded. Generously season both sides of the fish with salt and pepper; this adds essential flavor to your Baked Fish with Lemon Cream Sauce. Visually, your fish should look inviting and well-coated.

Step 3: Make the Lemon Cream Sauce
In a microwave-safe bowl, combine the unsalted butter, heavy cream, minced garlic, Dijon mustard, lemon juice, a pinch of salt, and pepper. Microwave the mixture for about one minute until the butter melts and the sauce is smooth. A creamy, aromatic concoction should emerge, perfect for draping over your fish.

Step 4: Combine Fish and Sauce
Pour the luscious lemon cream sauce generously over the prepared fish fillets, making sure to coat them evenly. Next, sprinkle the finely chopped eschallots on top of the fish—this will infuse the dish with a delightful sweetness. Your baking dish should now be bursting with flavor!

Step 5: Bake the Fish
Slide the baking dish into the preheated oven and let it bake for 10-12 minutes. Keep an eye on the fish—it’s done when it turns opaque and flakes easily with a fork. You’ll know it’s ready when the heavenly aroma fills your kitchen, signaling tender and juicy fish awaits!

Step 6: Garnish and Serve
Once baked, remove the dish from the oven with care. Garnish your Baked Fish with Lemon Cream Sauce with fresh parsley and lemon slices for a pop of color and zest. Present it with pride at the table, and watch as everyone enjoys this quick, creamy delight!

Storage Tips for Baked Fish with Lemon Cream Sauce

Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Ensure the fish is fully cooled before sealing to maintain freshness.

Freezer: For longer storage, freeze the Baked Fish with Lemon Cream Sauce in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Gently reheat in the microwave or oven at a low temperature until warmed through. This helps prevent the fish from becoming dry or overcooked.

Avoid Soggy Sauce: To prevent the sauce from becoming watery when reheating, consider heating it separately and drizzling it over the fish just before serving.

What to Serve with Baked Fish with Lemon Cream Sauce

Elevate your dinner experience with delightful sides that perfectly complement the creamy, tangy richness of this baked dish.

Creamy Mashed Potatoes: The buttery texture of mashed potatoes pairs beautifully with the silky lemon sauce, making every bite comfortingly rich.
Garlic Roasted Asparagus: The asparagus offers a crunchy contrast and its earthiness enhances the overall flavor palette of the fish.
Cabbage Salad: Crisp and refreshing, this salad adds a bright crunch, balancing the creamy sauce and bringing a lightness to the meal.
Quinoa Pilaf: Nutty quinoa is a fantastic alternative, offering a wholesome base that soaks up the flavorful sauce, creating a nourishing contrast.
Herbed Rice: Fluffy rice infused with fresh herbs provides a simple yet flavorful side that harmonizes with the dish’s lemony notes.
Grilled Cherry Tomatoes: Adding these bursts of sweetness will elevate your dinner, their juicy flavor perfectly blending with the fish’s creaminess.
Chardonnay or Sauvignon Blanc: A glass of chilled white wine enhances the dish, with citrusy notes that will complement the lemon cream sauce beautifully.
Lemon Sorbet: For dessert, a light and tangy lemon sorbet cleanses the palate, making it an ideal sweet finish after a creamy meal.
Garlic Bread: Crunchy and warm, garlic bread offers the ideal way to soak up any leftover sauce from your plate!

Baked Fish with Lemon Cream Sauce Variations

Feel free to let your culinary creativity shine by customizing this delightful recipe!

Fish Swap: Use cod or hake instead of white fish for a different texture; just avoid oily fish like salmon for best results.
Dairy-Free: Substitute heavy cream with full-fat coconut milk to create a rich, dairy-free sauce that still delivers on flavor.
Veggie Boost: Add asparagus or cherry tomatoes to the baking dish for a vibrant, colorful meal that sneaks in more nutrients! Those fresh additions will complement the dish beautifully, both in taste and presentation.
Herb Infusion: Toss in fresh herbs like dill or basil with the sauce; their aromatic notes elevate the dish and enhance the lemon flavor profile.
Spice It Up: For a bit of heat, add a pinch of red pepper flakes to the sauce; it ignites your taste buds without overpowering the fish.
Mustard Variety: Experiment with different mustard flavors—try whole grain for a rustic finish or honey mustard for a hint of sweetness. This simple swap can add a delightful twist to each bite!
Zesty Lemon Slices: Before baking, toss lemon slices over the fish for an extra burst of citrus flavor as it bakes—plus, they add a lovely, inviting aroma.
Garlic Lovers: If you adore garlic, don’t hesitate to increase the quantity! Crushed roasted garlic can bring a sweet, caramelized essence that elevates your sauce.

Ready to try something different? You might enjoy pairing this dish with a Greek Salad or round out your meal with some tempting Pistachio Cream Chocolate Cookies for dessert! The possibilities are endless!

Expert Tips for Baked Fish with Lemon Cream Sauce

Fish Selection: Choose fresh white fish for best results—tilapia or barramundi work nicely. Avoid oily fish like salmon, which can overpower the sauce.
Sauce Consistency: If your sauce thickens too much during baking, thin it with a splash of water to maintain its creamy texture.
Watch the Cooking Time: Thicker fillets may need longer in the oven. Check the fish at 10 minutes; it’s done when opaque and flakes easily.
Prep Ahead: To save time, prep your ingredients and make the sauce in advance. Just bake the fish when you’re ready to eat!
Flavor Boost: Experiment with different mustard varieties to customize the flavor of your Baked Fish with Lemon Cream Sauce; each adds a unique twist!

Make Ahead Options

Baked Fish with Lemon Cream Sauce is a fantastic recipe to prepare ahead of time, making busy weeknights a breeze! You can season your fish fillets and refrigerate them up to 24 hours in advance. Additionally, prepare the creamy sauce and store it in an airtight container in the fridge for 3 days; just reheat it gently to prevent separation. For optimal quality, ensure you pat the fish dry before seasoning and keep everything sealed tightly to avoid drying out. When ready to serve, simply combine the fish with the sauce and bake—your family will appreciate a restaurant-quality meal in no time!

Baked Fish with Lemon Cream Sauce Recipe FAQs

How do I choose the best fish for this recipe?
Absolutely! When selecting fish fillets for this Baked Fish with Lemon Cream Sauce, look for fresh white fish such as tilapia, barramundi, or snapper. You should avoid oily fish like salmon, as their strong flavors may conflict with the creamy sauce. Fresh fish should have a mild scent and be firm to the touch; avoid any that has dark spots or an overly fishy smell.

What’s the best way to store leftovers?
To store leftovers of your Baked Fish with Lemon Cream Sauce, place them in an airtight container in the fridge. They will last for up to 2 days. Remember to let the fish cool completely before sealing it to ensure maximal freshness.

Can I freeze this dish? If so, how?
Yes, you can definitely freeze the Baked Fish with Lemon Cream Sauce! To do so, allow the dish to cool completely, then transfer it to an airtight container or freezer bag. It can be kept frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and then gently reheat in the oven or microwave until warmed through.

What should I do if my sauce turns out too thick?
If your cream sauce becomes too thick while baking, don’t worry! You can simply thin it out by adding a splash of water or broth while stirring. If you notice the sauce thickening, consider removing it from the oven, whisking in a little liquid, and then returning it to bake for the remaining time.

Any dietary considerations I should be aware of?
Yes! For those with dairy allergies or lactose intolerance, you can substitute the heavy cream with evaporated milk or a dairy-free alternative such as coconut milk for a lighter sauce. Just be cautious with mustard variety, as some may contain gluten or ingredients not suitable for specific diets. Always check labels carefully!

How long can I keep the sauce in the fridge?
You can store the Lemon Cream Sauce separately in an airtight container in the fridge for up to 3 days. Just give it a good stir and taste before using, as flavors may deepen while it’s stored. When ready to use, you can reheat it gently and drizzle it over your reheated fish for added freshness!