Baked Fish with Lemon Cream Sauce
Ingredients:
4 fish fillets (5-6 oz each), skinless and boneless, about 1/2" thick
4 tbsp (50g) unsalted butter
1/4 cup heavy cream
1-2 garlic cloves, minced
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper, to taste
1 1/2 tbsp eschalots (French onion), finely chopped
Fresh parsley and lemon slices, for garnish
Directions:
Preheat the oven to 390°F (200°C).
Arrange the fish fillets in a baking dish, ensuring they are not crowded, and season both sides with salt and pepper.
In a microwave-safe bowl or jug, combine the butter, cream, garlic, mustard, lemon juice, and a pinch of salt and pepper. Microwave in two 30-second bursts, stirring between, until the sauce is melted and smooth.
Sprinkle the finely chopped eschalots over the fish, then pour the prepared sauce evenly over the fillets.
Bake for 10-12 minutes, or until the fish flakes easily with a fork and is cooked through.
Serve with the lemon cream sauce spooned over the top, garnished with fresh parsley and lemon slices.
Servings: 4
#recipevideo #recipeideas #recipes #recipeshare #recipeoftheday