Baked Fish with Lemon Cream Sauce – Easy & Flavorful!

Welcome, seafood lovers! If you’re looking for a quick, delicious, and healthy dinner option, this Baked Fish with Lemon Cream Sauce recipe is your perfect solution. Did you know that consumers often struggle to find weeknight-friendly fish recipes that are both impressive and easy to clean up? This recipe is designed to combat that very problem. Made in just one pan, it’s both easy and full of flavor, perfect for busy weeknights or when you want to impress guests without the fuss. Let the rich flavors of lemon, cream, and fresh fish delight your taste buds while keeping the cleanup minimal! Get ready to elevate your dinner game with this simple yet elegant dish.

Ingredients

To create this delightful dish, you’ll need the following:

• 1.5 lbs White Fish Fillets: Such as cod, tilapia, halibut, or snapper. Choose fillets that are firm and have a mild, flaky texture that will absorb the sauce beautifully. About 2-4 fillets depending on size.
• 1 tbsp Olive Oil: A good quality extra virgin olive oil will add a subtle fruity note.
• 2 cloves Garlic, minced: Freshly minced garlic provides a pungent aroma and sharp flavor that is essential for the sauce base.
• 1/2 cup Heavy Cream: This is the key to our luscious sauce. It provides richness and a velvety texture. (See Healthier Alternatives for options).
• 1/4 cup Chicken or Vegetable Broth: Adds depth of flavor and helps to create the perfect sauce consistency.
• Juice of 1 Lemon: Freshly squeezed lemon juice is non-negotiable for that bright, zesty flavor that cuts through the richness of the cream. You’ll also want a few thin slices for garnish.
• 2 tbsp Fresh Parsley, chopped: For a pop of fresh, herbaceous flavor and vibrant color.
• Salt and Black Pepper to taste: Essential seasonings to enhance all the individual flavors.
• Optional: Pinch of Red Pepper Flakes: For a subtle hint of warmth.

Timing

This recipe is designed for efficiency. The average fish recipe can take upwards of 45 minutes to an hour, often involving multiple pans and complex steps. Our Baked Fish with Lemon Cream Sauce comes in at a total of just 35 minutes, with only 15 minutes of active prep time. This makes it an ideal choice for a quick weeknight dinner without sacrificing any flavor or elegance.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Begin by preheating your oven to 400°F (200°C). If you’re using an oven-safe skillet, you can do most of the cooking in one pan – making cleanup a breeze! Otherwise, have a baking dish ready. Pat your fish fillets thoroughly dry with paper towels. This is a crucial step for achieving a beautiful sear and preventing the fish from steaming rather than browning.

Step 2: Season the Fish

Season the dried fish fillets generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s the foundation of flavor for the entire dish. If you like a little heat, add a pinch of red pepper flakes now.

Step 3: Sear the Fish

Heat the olive oil in your oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned fish fillets into the hot skillet, presentation-side down. Sear for about 2-3 minutes, until a beautiful golden-brown crust forms. Flip the fish and sear the other side for another 1-2 minutes. This initial sear adds incredible flavor and texture.

Step 4: Make the Lemon Cream Sauce

Once the fish is seared, remove it from the skillet and set aside on a plate. If there’s excess oil, you can carefully pour some out, leaving about a tablespoon. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the chicken or vegetable broth and scrape up any browned bits from the bottom of the pan – this is where much of the flavor lies. Let it simmer for a minute. Then, stir in the heavy cream and lemon juice. Bring the sauce to a gentle simmer, stirring continuously, until it thickens slightly. Season the sauce with salt and pepper to your taste.

Step 5: Finish and Serve

Return the seared fish fillets to the skillet, nestling them into the simmering lemon cream sauce. Spoon some of the sauce over the top of the fish. If you’re not using an oven-safe skillet, transfer the fish and sauce to a baking dish at this point. Place the skillet or baking dish in the preheated oven and bake for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork. The exact baking time will depend on the thickness of your fillets. Garnish with fresh chopped parsley and a few thin lemon slices before serving immediately. Enjoy the incredible aroma and taste!

Nutritional Information

This recipe is a good source of lean protein and healthy fats. A typical serving (per fillet, without sides) is estimated to be:

• Calories: ~350-450 (depending on fish type and cream ratio)
• Protein: ~30-40g
• Fat: ~18-25g (Saturated fat will vary based on cream used)
• Carbohydrates: ~3-5g

Please note: These are approximate values and can vary depending on the specific ingredients and quantities used.

Healthier Alternatives

Looking to lighten things up without sacrificing flavor? Try these swaps:

• For Heavy Cream: Substitute with half-and-half for a lighter sauce, or use evaporated milk for a similar richness with fewer calories. For a dairy-free option, unsweetened full-fat coconut milk can work, though it will impart a subtle coconut flavor. A cashew cream is another excellent dairy-free alternative.
• For Olive Oil: A light-tasting oil like avocado oil or grapeseed oil can be used, or simply use a non-stick skillet with minimal added fat.
• Add Veggies: Sauté some spinach, asparagus, or cherry tomatoes in the pan before adding the garlic and broth for added nutrients and fiber.

Serving Suggestions

This versatile fish dish pairs beautifully with a variety of sides:

• Steamed or Roasted Vegetables: Asparagus, broccoli, green beans, or a simple side salad.
• Grains: Fluffy quinoa, couscous, or brown rice to soak up the delicious sauce.
• Potatoes: Roasted new potatoes or creamy mashed potatoes.
• Crusty Bread: Perfect for mopping up every last drop of that glorious sauce!

Common Mistakes to Avoid

• Overcooking the Fish: Fish cooks quickly. Overcooked fish becomes dry and tough. Keep a close eye on it and cook just until it flakes easily.
• Not Drying the Fish: As mentioned, patting the fish dry is crucial for a good sear. Moisture prevents browning.
• Burning the Garlic: Garlic can burn very fast. Sauté it briefly until fragrant, not brown.
• Not Deglazing the Pan: Those browned bits left in the pan after searing the fish are packed with flavor. Make sure to scrape them up when adding the broth.

Storing Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat or in the oven to maintain the texture of the fish and sauce. Avoid microwaving if possible, as it can make the fish rubbery.

Conclusion

Baked Fish with Lemon Cream Sauce is more than just a meal; it’s an experience. It’s proof that you don’t need hours in the kitchen to create something truly spectacular. With its bright, comforting flavors and minimal cleanup, this recipe is destined to become a favorite in your rotation. So, gather your ingredients, follow these simple steps, and prepare to enjoy a restaurant-quality dish in the comfort of your own home. Don’t forget to share your culinary triumphs with us!

Frequently Asked Questions

***What kind of fish is best for this recipe?***

Mild white fish with a flaky texture works best. Cod, tilapia, halibut, snapper, and even haddock are excellent choices. Avoid very oily fish like salmon, as their flavors can overpower the delicate sauce.

***Can I make the sauce ahead of time?***

While the sauce is best made fresh, you can prepare the garlic and broth base ahead. Add the cream and lemon juice just before combining with the fish.

***How do I know when the fish is cooked through?***

Fish is cooked when it is opaque throughout and flakes easily when tested with a fork. Use a thermometer for precision; the internal temperature should reach 145°F (63°C).

***Can I add vegetables to the baking dish?***

Absolutely! You can add quick-cooking vegetables like asparagus spears, cherry tomatoes, or broccoli florets to the dish during the last 10-15 minutes of baking, or sauté them in the pan before beginning the fish.

***Is it okay to use dried herbs instead of fresh parsley?***

Yes, you can use dried parsley, but use it sparingly. About 1 teaspoon of dried parsley is equivalent to 1 tablespoon of fresh. Add it when you add the garlic.

Baked Fish with Lemon Cream Sauce – Quick & Easy Recipe

• Author: Chef Mia

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Description

Welcome, seafood lovers! If you’re looking for a quick, delicious, and healthy dinner option, thisBaked Fish with Lemon Cream Saucerecipe is your perfect solution. Made in just one pan, it’s both easy and full of flavor, perfect for weeknights or special occasions. Let the rich flavors of lemon, cream, and fresh fish delight your taste buds while keeping the cleanup minimal!

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Ingredients

• Optional substitutions: For a healthier version, replace cream with evaporated milk and add extra mustard for flavor.

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Instructions

1. Step 1: Prepare the FishPreheat the oven to 200°C (390°F). Place your fish fillets in a baking dish, ensuring they’re not too close together. Season both sides with salt and pepper.
2. Step 2: Create the SauceIn a microwave-safe bowl, combine butter, cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring between each burst until the mixture is smooth and fully melted.
3. Step 3: Pour the Sauce Over the FishSprinkle the chopped eschallots over the fish fillets, and then pour the creamy lemon sauce over the top.
4. Step 4: Bake the FishBake the fish in the preheated oven for 10-12 minutes, or until the fish is just cooked through. Once done, remove from the oven and transfer the fillets to serving plates.
5. Step 5: Serve and EnjoySpoon the remaining sauce over the fish, garnish with fresh parsley and lemon slices, and serve immediately.

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Notes

Frozen fish: If using frozen fish fillets, be sure to thaw them completely and pat them dry to remove excess moisture. This prevents the sauce from becoming too thin.
Thicker fillets: For thicker fillets, you may need to bake a bit longer. Add a splash of water to thin the sauce if needed.
Choosing the right fish: This recipe works well with white fish fillets like John Dory, Tilapia, or Snapper. Avoid overly fatty fish like salmon, as the sauce may split.