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!!
Sharon says
I was drooling the entire time while watching thunder video! Can’t wait to make it this week!
Marie says
Would cod work with this as well?
Peni says
I never, ever comment, but this time I have to! I have spent the last 20+ years trying to get my hubby to eat fish. He pulls his nose up at every recipe I try! Made this tonight, and got the usual “Ugh, fish!!”. Silence as he ate it, then, when he took his (clean) plate to the kitchen, he saw that there was a piece of fish left in the dish, and………… he asked if he could have it!!!! Success, after all this time! THANK YOU!!
Nagi says
That’s the best compliment ever! You’ve converted him Peni!!!
Gaon says
Made this with Tasmanian trumpeter today. Added 5 mins to the cooking time and it was perfect. Lunch guests impressed.
Nagi says
Sounds fabulous Gaon!
Scott F says
Of course I stumbled on this without any cream. A little flour in the butter then skim milk to make a roux on the stovetop. I had some garlic mustard aoli that worked well. It was a little mustardy so I added some sour cream. Tarragon was my seasoning of choice and Essence of Emeril sprinkled on the fish. Outstanding as I’m sure the original is.
Scott F says
I forgot – served on a bed of jasmine rice.
Kelly E says
Delicious!!!
The sauce is perfectly amazing lemony yummyness! 😉
I added capers to ours. Also topped w red onion cut fairly large and a whole jalapeño for some heat. Paired it w a light couscous and a salad. So good! Thanks!
Nagi says
Sounds amazing Kelly!
Johara says
Thanks Nagi
This has become my go to recipe for a last minute dinner party. It’s quick, easy and delicious. I place lemon slices in with the fish while it bakes, it’s gives it an extra lemony flavor which I like.
Thank you
Liz Hernandez says
Ive made this 5 or 6 times. Its quick, easy and oh so deeelicious!
Mildred says
Is there any alternative to mustard? Or is it ok to omit it? Thanks.
Nagi says
Hi Mildred, you can just leave it out if you prefer – N x
Alisa says
I was looking for a quick easy fish recipe and this one popped up first on google. The only thing I didn’t do (and so glad I didn’t) was pat the defrosted fish dry. Why? I knew there would be sufficient sauce left over to put in a container and save until the next day when I cooked some prawns into it and served it over pasta. Thank you for sharing this great recipe. I will be a devoted follower for now on and have already printed a number of your recipes.
Nagi says
That’s awesome Alisa, thanks so much for the great feedback!
M says
Hi Nagi! I’m so excited to make this for a dinner party (my guess are all foodies) but had a few questions for you first. I don’t own a microwave so how would you recommend I make the sauce? Would this work with Chilean sea bass and if so, how much longer do I need to cook the fish for? Which side dish works best with this recipe mashed potatoes or your garlic butter rice with kale? Thanks SO much in advance for your help xo
Gabriella Alberici says
So easy and so delicious. It tasted like something you’d pay a fortune for in a high end restaurant. I’ve never been confident when cooking fish but this recipe is fool proof. Second of the fish recipes I’ve tried, I’m excited that there are so many more for me to try. Nagi thank you for sharing your lovely recipes.
Nagi says
I’m so glad you gave it a go Gabriella!
Lesa says
Simply delish!!!!! Will make this again and again.
Nagi says
Wahoo, that’s great Lesa!
Sylvana says
Hi Nagi, what will I need to do differently if I need to reheat this dish before eating? Thanks!
Nagi says
Hi Sylvana, I’d cook it as is then just cover and reheat in the microwave 😊
Angela says
We have a house full of guests visiting this weekend, and I cooked this recipe tonight for dinner. It was WONDERFUL!!! Not one bite left, everyone really enjoyed it. Restaurant quality. I used thicker cuts of sea bass and just extended the cooking time, and it was perfect. Thank you so much for all the wonderful recipes you share!!!
Nagi says
I’m so happy to hear that Angela!!
Yvette says
I made this today for dinner it was delicious!!!!
Nagi says
Wahoo!
Jane says
I tried this dish tonight for Good Friday meal was gorgeous and so simple had with mash and mushy peas as we’re northern!! Will definitely do again!!
Cimmie S says
Cooked for lunch today, Good Friday. Substituted non-dairy cream. Family verdict? Absolutely delicious 😋 This recipe must be added to our family meals.
Lynne says
I have made this recipe (creamy baked fish( and it was terrific both times. I am going to look at more of your recipes because I like your attitude toward food and recipes.
Thanks for the inspiration.
Nagi says
You’re so welcome Lynne! ❤️
Bonnie says
Hi Nagi. Just dropping in about this re I’ve! Everyone I serve it to loves it! 10 stars
Nagi says
Wahoo, thanks Bonnie!
Kathleen M Diamond says
Wow, I could live on Nagi recipes alone. This was excellent. So far I have loved everything that I’ve tried except the mushroom rice for some reason.
Bonnie says
I agree with you. I have tried many if her recipes and never been disappointed. I always try to remember Dozer. I love her dog. Lol