Baked fish with lemon cream sauce

Ingredients
4 x 150- 180g fish fillets, about 1.5cm thick, skinless and boneless
50g / 4 tbsp unsalted butter
¼ cup heavy / thickened cream
1 – 2 garlic cloves, minced
1 tbsp Dijon mustard
1½ tbsp lemon juice
Salt & pepper
Fresh parsley and lemon slices, to serve

Instructions

Preheat oven to 200°C. Place fish in a baking dish – ensure the fish isn’t crammed in too snuggly. Sprinkle both sides of fish with salt and pepper. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth. Pour the sauce over the fish. Bake for 10 – 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

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