Supper made genuine simple: on the table in 15 minutes, this Baked Fish with Lemon Cream Sauce is altogether made in ONE preparing dish! That is correct, simply toss it across the board dish, heat it, and you end up with a delicate delicious fish in a smooth lemon sauce.
The sauce is particularly delish in light of the fact that the juices of the fish blends in with it while it's heating. It resembles a sauce made with the best stock ever!
An awesome convenient solution supper - prepared fish in a lemon cream sauce, all made in ONE PAN! Try not to give the short fixing a chance to list trick you, this preferences so great! The way to the delicious sauce is the fish squeezes that leeches out while heating and is basically the juices for the sauce! Vital: See Note 1 for crisp versus solidified fish.
Also Try Our Recipe : Fabulous Boneless French Onion Pork Chops
Ingredients
- 4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless (Note 1)
- 50 g / 4 tbsp unsalted butter
- 1/4 cup heavy / thickened cream (See Note 2 for sub options)
- 1 - 2 garlic cloves , minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- Salt & pepper
- 1 1/2 tbsp finely chopped shallots / scallions , white part only (Note 3)
- Fresh parsley and lemon slices , to serve
Instructions
- Preheat oven to 200C / 390F (all ovens).
- Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video below recipe or photos in post. 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.
- Sprinkle fish with shallots, then pour over sauce.
- 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.
For more detail : bit.ly/2AXwLY8
Read More Our Recipe : KETO CHEESY MEXICAN SKILLET CHICKEN
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