Baked Fish with Lemon Cream Sauce

Why You’ll Love This Recipe

This recipe is quick to prepare, uses simple ingredients, and delivers a rich, restaurant-quality flavor. The lemon cream sauce adds a luxurious touch without being too heavy, balancing beautifully with the mildness of the baked fish. It’s versatile, family-friendly, and pairs perfectly with vegetables, rice, or mashed potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White fish fillets (such as cod, tilapia, or haddock)

• Butter

• Garlic, minced

• Lemon juice (freshly squeezed)

• Heavy cream

• Chicken broth (or fish stock)

• Salt and pepper

• Fresh parsley (for garnish)

• Lemon zest (optional, for extra flavor)

Directions

1. Preheat your oven to 400°F (200°C).

2. Place fish fillets in a baking dish and season with salt and pepper.

3. In a saucepan, melt butter over medium heat. Add minced garlic and cook for about 1 minute.

4. Stir in lemon juice, chicken broth, and heavy cream. Simmer for 3–5 minutes until slightly thickened.

5. Pour the lemon cream sauce over the fish in the baking dish.

6. Bake for 12–15 minutes, or until the fish is cooked through and flakes easily with a fork.

7. Garnish with chopped parsley and lemon zest if desired. Serve immediately.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Use different fish: Salmon, halibut, or snapper work well if you prefer a richer fish.

• Add herbs: Try adding dill, thyme, or tarragon to the sauce for a fresh twist.

• Make it dairy-free: Substitute the cream with coconut cream for a dairy-free option.

• Add veggies: Bake the fish with asparagus or spinach in the same dish for an all-in-one meal.

• Crispy topping: Sprinkle breadcrumbs or grated Parmesan over the fish before baking for added texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) or in a skillet over low heat to avoid overcooking the fish. Freezing is not recommended as the cream sauce may separate.

FAQs

What kind of fish works best for this recipe?

Mild white fish like cod, tilapia, haddock, or sole are ideal as they absorb the flavors of the lemon cream sauce well.

Can I use frozen fish?

Yes, just make sure it is fully thawed and patted dry before baking to prevent excess moisture.

How do I know when the fish is done?

The fish should be opaque and flake easily with a fork. Baking time may vary depending on thickness.

Is the lemon cream sauce very tangy?

It has a balanced flavor—lightly tangy from the lemon but mellowed by the cream.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared a day in advance and reheated gently before pouring over the fish.

What sides go well with this dish?

Serve with rice, mashed potatoes, roasted vegetables, or a fresh green salad.

Can I substitute the cream?

Yes, you can use half-and-half for a lighter version, or coconut cream for a dairy-free alternative.

How do I thicken the sauce?

Simmer the sauce a bit longer, or add a small amount of cornstarch mixed with water if needed.

Can I make this recipe in a skillet instead of baking?

Yes, you can cook the fish in a skillet and spoon the sauce over it at the end.

Is this dish gluten-free?

Yes, this dish is naturally gluten-free, just be sure to check that your broth is certified gluten-free.

Conclusion

Baked Fish with Lemon Cream Sauce is a simple yet elegant dish that brings fresh, vibrant flavor to the table with minimal effort. With its tender fish and velvety lemon-infused sauce, it’s a recipe that’s sure to impress while being easy enough for any night of the week. Serve it with your favorite sides and enjoy a light, satisfying meal that never goes out of style.

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