This Baked Fish recipe comes with a Lemon Cream Sauce and is made in ONE baking dish! Yup, just throw it all in one pan, bake it, and you end up with a tender juicy fish in a creamy lemon sauce. The the juices of the fish mingles in with the sauce while it’s baking, as if made from the best fish stock!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Baked Fish
If the idea of baked fish conjures up the words pale, colourless and bland, then this one’s going to be a game changer for you!!
It’s an effortless 15 minute recipe one pan recipe where fish is baked with a creamy lemon sauce. It’s the sort of recipe you can make no matter how hectic your household is, or on a lazy Sunday night because it’s this easy:
Mix butter, cream, garlic, mustard and lemon;
Pour over fish; and
Bake – no flipping required.
And out comes this – tender baked fish fillets with a beautiful lemon cream sauce that’s perfect with fish!
This recipe will work for most fish, but is especially great for white fish fillets
When you bake fish, you just can’t get colour on it like you can with pan frying, and this means loss of flavour. So I like to either have a flavoured crumb, like I do for my other Emergency Fish recipe, Parmesan Crusted Fish (10 minutes, no messy dredging!) or a Sauce.
The Lemon Cream Sauce for Fish
This recipe really is all about that Lemon Cream Sauce for fish which is made in the same pan while the fish is baking. It’s a simple sauce which actually tastes pretty unimpressive when you first mix it up.
But once it’s baked and the fish juices mix in with it, it transforms into an incredible sauce. It’s basically like making a sauce with real homemade fish stock – just like fine dining restaurants do!
What this tastes like
The recipe name implies that the sauce is rich but actually, it is not! I describe it as kind of light and fresh, yet a bit creamy. You will be thankful there is a decent amount of sauce because it’s perfect for mopping up with bread or spooning over mashed potato!
What you need
Not very much!
White Fish fillet – any fairly flat white fish fillet is fine here, about 2 cm/ 4/5 ” thick or less. Any thicker, and the fish will take longer to bake which will thicken the sauce too much so you’ll need to thin it with a splash of water.
Escallot/French onion – those small onions, they’re more delicate than normal onions so they work well in a quick fish recipe like this. Use the white part of green onions as a sub, or really finely minced normal onion.
Dijon Mustard – sauce thickener. Can sub with other non seedy mustards.
Garlic – goes in almost everything in my world!
Cream – use heavy / thickened cream if you can, to help with sauce consistency. Low cal sub – evaporated milk. It’s not quite the same, but I’ve been known to use it when I’m trying to be “healthier” 😂
Butter – there is no substitute! 😂
Lemon – lime would work in an emergency situation. Sub: 1/3 cup white wine simmered to reduce to 2 tbsp, use in place of lemon in recipe.
Really QUICK Baked Fish Fillets
I say this is a quick recipe – and I mean it. It takes longer to heat up the oven than it does to prepare this recipe! Watch the video and see!
Dinner on the table in just 15 minutes. Tender, juicy fish with a creamy lemon sauce. A really fantastic way to make baked fish – it’s so, so good! – Nagi x
Try these on the side:
Everyday Cabbage Salad, big juicy Greek Salad
Fresh Garden Salad with Balsamic Dressing, French Dressing or Italian Dressing
Potatoes au Gratin, Easy Creamy Potato Casserole or Mini Potato Gratin Stacks
And more fish recipes:
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Baked Fish with Lemon Cream Sauce (One Baking Dish!)
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
Instructions
- 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.
Recipe Notes:
- salmon (too fatty, sauce splits)
- very thin delicate fish like flounder, Dover Sole
- small whole fish like sardines or mackerel
Nutrition Information:
Originally published October 2016, updated with much needed new photos, brand new video and updated writing. No change to recipe, it’s a firm reader fave that I wouldn’t dare change!
Life of Dozer
Yesterday was a day of experimenting with slow cooked curries. So there was plenty of downtime spent doing THIS!
And from when I originally published this recipe in October 2016:
From a little camping trip last weekend – getting smashed in the waves at beautiful Jimmy’s Beach, NSW Australia. He’s a sucker for punishment, that one. I really have to keep an eye on him to make sure he doesn’t get swept away by a rip!!
Jenevah Chadband says
Thanks for this recipe. Trying it for the first time.
I enjoy doing new things ams getting new ideas. Thanks in a mil.
James David says
Hello Nagi! This’s such a Deliciousssss recipe, and This is beyond easy. Thank you for making such a wonderful tips list! I’ll be referring to this early and often for new dinner ideas! If you wanna buy Golden Corvina Fish, Visit this website for further details.
Chify says
Hey! This recipe of fish fillet is outstanding. Less time consuming and deliciously yumm. My son especially told me to thank you. I loved it. Thankyou.
Hajerah Molana says
Absolutely LOVE this recipe!! Paired it with your Tomato Basil Rice recipe aswell!!
Nagi says
Yum! A great combo! N x
Ruth says
Just made this for my lunch today…delicious! Thank you for sharing so many wonderful recipes, Nagi!
Nagi says
You’re so welcome Ruth! N x
Cara says
I LOVE this dish so simple, so delicious, so quick. I never cook fish myself but leave it to hubby- he is well versed in seafood, But I decided I’d try making this recipe myself and Yay!
Thank you for all of your great recipes Nagi, your site is my go to whenever I’m looking for something new, I am never disappointed
George says
This was so tasty, thank you very much. I wanted to get the sauce and hide it from all. thank you.
Mary says
Absolutely loved this! The sauce reminds me of hollandaise but isn’t as rich, so much better. This is a keeper forever!
amanda says
Hi Nagi – Can I use coconut cream or other dairy-free sub for this?
Nagi says
Hi Amanda, lactose free cream or coconut cream will work fine here 🙂 N x
Clarice says
I made this dish yesterday for my parents anniversary and they absolutely loved it! I was worried my cooking wouldn’t be restaurant quality but they said the dish was even better 🙂 the only problem I had was the sauce not thickening but they seemed to like it watery. thank you for the amazing recipe!
Nagi says
I’m so happy they enjoyed it Clarice!! N x
Diane Whitehead says
Made this tonight using haddock, it was amazing. my hubby said it was fine dining! I used soured cream as it was all I had; perfect.
I do like your recipes Nagi! X
Julie says
We tried this recipe last night using Red Emperor – it looked and tasted exactly the same as when we ate at a fine-dining riverside restaurant a few months ago. I said at the time that I wish I knew how they made the sauce – I’m sure this is it!
Sam says
This recipe works so well, so easy & so delicious, it’s now my go-to fish solution! I shared it with a group of friends on FB page “Lets Cook” and it’s become a huge hit there too!
Arlene says
Will this work with cod?
Wendy says
Yes. I used Pacific cod. Next time I am doubling the sauce.
Nagi says
Hi Arlene, yes 100%! Enjoy – N x
BWee says
Hi Nagi! I really love your recipes, and I have a question for this one, is there another way to cook the sauce without a microwave?
Thanks!
LINDA K DROKER says
I made this recipe using tilapia for my mother who usually will only eat fish if she has a jar of tartar sauce real close. It was amazing, she ate the whole piece. We both loved it. Will be making this again and again. Thank you. Linda from Oceanside, CA
Shiree Brown says
New favourite website! These meals are right up my street!
Nagi says
Thanks so much Shiree!! N x
Lindsey Pegg says
Cooked this tonight for the first time. So good and so easy! A delicious fish dish. I usually let my husband cook the fish but this recipe gives me confidence. Thanks Nagi x
Felicity says
Thanks for a a delicious meal, Nagi! It honestly was sensational and will be a firm family staple going forward. My 4yo licked the fish but didn’t move it off the plate, so that’s a good start!
Nagi says
😂 At least it wasn’t on the floor Felicity! N x
Shelley says
I have been wanting to make this for a while, and finally made I it last night. It was delicious. I used snapper. Will definitely make it again.
Nagi says
I’m so glad you loved it Shelley!! N x