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!!
Danielle says
I made this dish today and my family and I loved it and we are not big on baked fish. The sauce was delicious thanks for the recipe.
Nagi says
I LOVE HEARING THAT!! *Sorry for shouting* 😂
Lilkat says
Great recipe. I’ve made it a few times now and it’s quickly becoming one of my staples. But every time I heat the sauce it comes out split and the cream has a curdled look. I try to mix it out but it’s always a bit curdled looking. It even happens if I put it in the microwave for 10 sec bursts. It doesn’t impact the taste, just how it looks. Any suggestions?
Nagi says
Hi Lilkat! Do you mean when you reheat it, or when it’s made fresh??? 🙂 N x
Barbara Jaffe says
Mine also curdled in the pan. Maybe I should have microwaved it longer?
Kellz says
This was delicious! Even the toddler and picky father in law liked it. I used frozen cod. Because of all the cautions about the runniness of the sauce with frozen fish, I defrosted the filets on a plate on the counter and then patted them really dry. Sauce was perfect! This recipe will definitely be making it into the regular rotation.
Nagi says
Love hearing that! So glad you enjoyed this Kellz! N xx
Sara says
Lovely recipe …made it twice
Nagi says
So pleased to hear that Sara! N xx
Frankie says
Lovely Recipe Nagi!! absolutely delish!! I have also made a couple of your recipes and everything is wonderful.
Noted that the oven temp says 290 in the directions but you stated 390 as being the correct temp. Wondering if it’s something you may want to edit.
Nagi says
I’m going mad Frankie, I can’t see where it says 290 in the directions????
Frankie says
I think you changed it now ? I see it reads 390 now or?
Nagi says
Hi Frankie! It’s always said 200C/390F 🙂 In step 1. Can you see it? N x
Nagi says
Gosh I can’t believe with the number of people who have used this recipe that no one else has picked that up! 🙂 Thanks Frankie, changing it now!
Rose says
Hi Nagi,
I have already made a few of your recipes but never get round to leaving a comment. Promise myself to do that more. This one is on the menu for Monday. Will be making it with cod so a thick fish and single cream, we cannot get double cream here. Also be using all the scallion and not just the white 🙂 It will surely be a success.
Nagi says
Hi Rose! Lovely to hear from you – and no worries at all if you don’t get around to leaving a message! 🙂 I’m just glad you’re enjoying my recipes! N xx
Rose says
Well we all very much enjoyed this dish.
I used thick pieces of cod and got it out of the oven when it was still a bit glassy, put on fresh chopped dill and parsely and spooned over some sauce and put it back in the oven for a couple of minutes or so. Surprisingly we did not add any extra lemon even though I had wedges on the table. As said I did use all the shallot and I think no reason not to 😉 Worked very well with single cream.
Thanks!
Nagi says
So glad you enjoyed this Rose! Thanks for letting me know 🙂 N x
Linda says
Can you use regular mustard instead of Dijon.
Nagi says
Sure thing Linda!
Elena Estrada says
It was delicous we loved it thanks.
Nagi says
That’s wonderful to hear Elena! Thanks for letting me know! N x ❤️
ANKa says
Surprisingly light and refreshing! Looks like a restaurant dish and is perfect fast food. Thank you for sharing!
Nagi says
You’re so welcome ANKa!
Alan says
My wife just made this, really enjoyed it, it was so simple to do, thank you
Linda says
Thank you for the recipe. I made it today for the first time with Basa fish and it is very easy to make. Very good also. Will make this again for sure.
Nagi says
That’s terrific to hear Linda!! So pleased you enjoyed this – N x
D. Friedman says
I just made this recipe this evening and I wanted to say it is EXCELLENT!!! It’s our new favorite! Thank you for sharing this wonderful recipe!! 🙂
Nagi says
That’s terrific to hear Dl!! So pleased you enjoyed this – N x
Ritchie T. Moffett says
Can I triple the quantities for the Sauce? I have to bake about 50 pieces of Catfish and I realize some recipe’s cannot be altered… can this sauce be tripled in ingredients and get the same results?
Nagi says
Hi Ritchie! Yep this one is fine as long as you use multiple pans and don’t stack them up on top of each other, they need space so the fish cooks nicely rather than braising and the sauce has a chance to reduce 🙂
Peggy says
This is, hands down, the BEST fish sauce I have ever tasted!! Creamy and delicious, without overpowering the fish itself, and it is a snap to make. We liked it so much I tried making it with chicken cutlets. It was still good, but not quite the same. Came out a bit watery (probably from the liquid in the chicken), Nagi is right……the fish just adds something to the flavor of the sauce. Thank you for a fantastic recipe that is sure to be a family favorite.
AWhyte says
This looks great and I would love to try it. I wonder why the fresh lemon does not curdle the cream though. Any thoughts?
Nagi says
Hi! If you add/mix lemon juice to cold or room temp cream then it’s ok 🙂 Plus there is other ingredients in this. If you add lemon to hot cream without any other ingredients then it will curdle (unless you use a thickened cream which has stabilisers in it 🙂 )
Julie says
Have made this twice now checkerboarding salmon, tilapia, and jumbo shrimp in the pan. Also sprinkled with a few capers. Came out amazing. My new go-to dish for potlucks. Thank you so much for this recipe.
Nagi says
That’s terrific to hear Julie! Thanks for taking the time to let me know – N x
Brooke A. Wharton says
Made this last night for my family — it was FANTASTIC. Thank you, Nagi
Nagi says
🙌🏻
Jennifer says
Hi, would this work with cod by chance?
Nagi says
YES!
Cherie says
I want to try this but we don’t like mustard is it an absolute necessity? Or can I leave it out?
Nagi says
Sorry Cherie, it’s pretty necessary in this to thicken the sauce! N x
Britni says
I stumbled across your website randomly and as someone who has a hard time in the kitchen, I am VERY thankful for you and your wonderful recipes. Easy to follow, and absolutely delicious. Thank you!!!!
Nagi says
I’m so pleased to hear you are enjoying my recipes Britni! Thanks for letting me know! N xx