Baked Fish with Lemon Cream Sauce

Ingredients

Scaled for your household (4 portions) · original serves 4

• White fish fillets660 g
  skinless and boneless
• Butter50 g
• Cooking cream¼ cup
• Garlic cloves2
  minced
• Dijon mustard1 tbsp
• Lemon1½ tbsp
  plus optional lemon slices to serve
• Salt½ tsp
  to season
• Black pepper¼ tsp
  to season
• Shallot1½ tbsp
  French onion/shallot
• Flat-leaf parsley (optional)1 tbsp
  optional garnish

Method

1. 1

   Preheat the oven to 200°C. Place the fish fillets in a baking dish with a little space between them and season both sides with salt and black pepper.

   200°C
2. 2

   Put the butter, cream, garlic, Dijon mustard, lemon juice and a small pinch of salt and pepper in a microwave-safe jug.

3. 3

   Microwave the sauce in two 30-second bursts, stirring between each, until the butter has melted and the mixture is smooth.

   1 min
4. 4

   Scatter the finely chopped shallot over the fish, then pour the lemon cream sauce around and over the fillets.

5. 5

   Bake for 10–12 minutes, until the fish is just cooked through.

   11 min 200°C
6. 6

   Transfer the fish to plates and spoon the warm sauce from the baking dish over each fillet. Garnish with parsley and lemon if using.