Baked Fish with Lemon Cream Sauce

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless, Note 1)

50g / 4 tbsp unsalted butter

1/4 cup cream, heavy / thickened (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 eschallots (French onion) (, finely chopped, Note 3)

Fresh parsley and lemon slices (, to serve)

Directions

Preheat oven to 200°C / 390°F (all oven types).

Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video 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.

Nutrition

• Serving Size: 213 g
• Calories: 282 kcal
• Total Fat: 16.1 g
• Saturated Fat: 9.8 g
• Cholesterol: 128 mg
• Sodium: 194 mg
• Total Carbohydrate: 1 g
• Protein: 34.1 g