RecipeTin's Baked Fish Recipe With Lemon Cream Sauce (15 Minutes) by RecipeTin (Nagi Maehashi)
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This baked fish recipe with lemon cream sauce is the single most popular fish recipe on my website because it’s an incredibly delicious way to cook fish that’s completely effortless. You simply put fillets in a baking dish, pour the sauce over, then bake. Out comes a beautifully tender, semi-poached fish with a creamy lemon sauce. Add a simple garden salad with a bread roll for sauce-mopping, and that’s dinner done!
Not only is this easy baked fish recipe delicious, but you get the health benefits of lemon and the health benefits of fish!
Cooking Tips
- This high-protein recipe works best with 3/4-inch thick white fish fillets, which cook quickly in the oven. Cod, halibut and striped bass all work well.
- Use a baking dish large enough so there is space between the fillets. If the fish is crammed in too snugly then the sauce won’t reduce and thicken.
- Insert a cooking thermometer into the middle of the thickest part of the fish – 130 degrees F is the internal temperature for white fish when it just reaches the point of being fully cooked, which means it is at optimum juiciness! The internal temperature will rise to 135 degrees F while resting. If you don’t have a cooking thermometer, you can tell the fish is cooked when the flesh flakes easily.
Serve the lemony fish sprinkled with parsley and lemon slices over Creamy Mashed Potato (page 338 of my cookbook) and arugula tossed with my Everyday Salad Dressing (page 333 of my cookbook). Store any leftovers in the refrigerator for up to three days, but this gluten-free seafood recipe is best served fresh.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 4 (6 ounces each) skinless white fish fillets, about 3/4 inches thick
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons very finely minced shallots
Lemon Cream Sauce
- 3 1/2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 garlic clove, finely minced
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Serving
- 2 teaspoons finely chopped parsley
- 4 lemon slices or wedges
Here's how to make it:
- To make the lemon cream sauce, place all the ingredients in a heatproof jar or bowl. Microwave on high in two 30-second bursts, stirring in between, until melted and smooth.
- Place the fish in a 13x9-inch baking dish. Sprinkle both sides of the fish with salt and pepper, then arrange the fish so there is space between each fillet. Sprinkle the fish with the shallot, then pour the sauce over the top.
- Bake in a preheated 400-degree F oven for 10 to 12 minutes until the fish is cooked, with an internal temperature of 130 degrees F, or the flesh flakes easily. (Thicker fillets around 1 inch will take about 17 minutes.) Remove the fish from the oven and transfer the fish to serving plates. (Leave the sauce in the dish for now.) Rest for 5 minutes.
- To serve, spoon the sauce over the fish.
Excerpted from RECIPETIN EATS DINNER: 150 Recipes for Fast, Everyday Meals. Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved.
Photo and recipe courtesy of RecipeTin.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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