Steam curls from the baking dish, the edges of the fish just turning ivory with golden specks. I’ve tested Baked Fish with Lemon Cream Sauce so many times I can almost hear the sauce’s soft bubbling before it hits the fillets. In early trials I learned to pat the fish bone-dry for an ultra-silky sauce glaze, and that extra minute in the oven brings out a whisper of nuttiness in the cream.
Why You’ll Love Baked Fish with Lemon Cream Sauce
- A velvety lemon cream that clings to each fork-tender flake
- A fuss-free bake—no standing at the stove once it’s in the oven
- Bright, tangy notes cut through rich, buttery aromas
- Inspired by coastal kitchens where simplicity rules
A Little Background
My first run of this dish was during a blustery spring weekend. I remember the kitchen filling with a rich buttery smell, and how that first spoonful of cream sauce felt like sunshine breaking through clouds. Over seasons of retesting, I tweaked the lemon ratio and discovered the magic of a 2-minute simmer to get just the right silkiness.
Key Ingredients for Baked Fish with Lemon Cream Sauce
- White fish fillets (4–6, 150–200g each): Mild flavor—cod or snapper work best; pat dry for better sauce adherence.
- Butter (1 tbsp): Builds a nutty base; use unsalted to control seasoning.
- Chicken stock (½ cup / 125ml): Adds depth; homemade or low-sodium store-bought both shine.
- Thickened cream (¾ cup / 185ml): For a lush, glossy sauce; don’t swap for milk or it’ll be too thin.
- Lemon juice (1 tbsp): Bright acidity; fresh-squeezed only.
- Garlic (2 cloves, crushed): Fragrant lift; give it a 30-second sizzle for best flavor.
How to Make Baked Fish with Lemon Cream Sauce
- Preheat oven to 200°C (390°F).
- Line a baking dish with foil. Arrange fish in a single layer, brush with olive oil, season with salt and pepper.
- Bake for 12–15 minutes, until fish is opaque and flakes easily with a fork.
- Meanwhile, melt 1 tbsp butter in a medium saucepan over medium heat.
- Add 2 crushed garlic cloves, cook for 30 seconds until fragrant.
- Pour in ½ cup (125ml) chicken stock, bring to a gentle simmer and cook for 2 minutes.
- Stir in ¾ cup (185ml) thickened cream and 1 tbsp lemon juice, simmer for 2 minutes until slightly thickened.
- Remove from heat, stir in 2 tbsp chopped parsley, season with salt and pepper. Spoon sauce over fish to serve.
Pro Tips & Troubleshooting
- Ensure fish is bone-free and patted completely dry—extra moisture thins the sauce.
- If sauce won’t thicken, raise heat slightly and stir constantly for another minute.
- Swap parsley for fresh dill for a Scandinavian twist.
- Doubling the sauce? Keep simmering past 2 minutes until you see ribbon-like trails when you stir.
Storage & Make-Ahead Guide
Cooked fish with sauce can be stored in an airtight container in the fridge for up to 2 days—reheat gently at 160°C until warm to avoid drying out. The sauce freezes well for up to 1 month; thaw overnight in the fridge. Always check fish reaches 63°C internal temp when reheating for safe consumption.
Serving Suggestions
Lay the fillets over a bed of buttered mashed potatoes or wilted spinach. Drizzle extra sauce and finish with lemon wedges and a sprinkle of parsley for a bright contrast.
Frequently Asked Questions
- How long do I bake white fish fillets? Bake at 200°C (390°F) for 12–15 minutes until opaque and flaky.
- Can I use milk instead of cream? Milk will result in a thinner sauce; stick with thickened cream for proper richness.
- What’s the best fish for lemon cream sauce? Mild, firm white fish like cod, snapper or barramundi hold up beautifully.
- How do I thicken the sauce if it’s too runny? Simmer a bit longer over medium-high heat, stirring constantly until it coats the back of a spoon.
- Can I make the sauce ahead? Yes—freeze for up to 1 month or refrigerate for 2 days, then gently reheat until warm.
- Is this recipe gluten-free? Yes—all ingredients are naturally gluten-free if you choose gluten-free stock.
Final Thoughts
I always circle back to this Baked Fish with Lemon Cream Sauce on busy weeknights or when guests drop in. That glossy sauce and tender flakes feel both homey and a little special. Give it a go and let me know how your first bite feels—share your tweaks and triumphs!
More Recipes You’ll Love
- Air Fryer Salmon – a quick, flaky fish option with crispy edges
- Garlic Butter Shrimp Pasta – rich garlic and buttery sauce that echoes the creamy tang
- Seafood Fettuccine Alfredo – indulgent cream sauce with mixed seafood for a luxurious twist
- Lemon Garlic Pasta – bright citrus flavors to mirror the lemon cream sauce
Baked Fish with Lemon Cream Sauce
Ingredients
Fish
- 4 white fish fillets 150–200g each, snapper, hoki, ling or barramundi
- 1 tbsp olive oil 20 ml
- salt and pepper to season
Sauce
- 1 tbsp butter 20g
- 2 cloves garlic crushed
- 0.5 cup chicken stock 125 ml, or fish stock
- 0.75 cup thickened cream 185 ml
- 1 tbsp lemon juice 20 ml
- 2 tbsp parsley chopped
Instructions
Fish
- Preheat oven to 200°C (390°F).
- Line a baking dish with foil. Arrange fish in a single layer, brush with olive oil, season with salt and pepper.
- Bake for 12–15 minutes, until fish is opaque and flakes easily with a fork.
Sauce
- Melt butter in a medium saucepan over medium heat.
- Add crushed garlic and cook for 30 seconds until fragrant.
- Pour in chicken stock and bring to a gentle simmer for 2 minutes.
- Stir in thickened cream and lemon juice, simmer for 2 minutes until slightly thickened.
- Remove from heat, stir in chopped parsley, season with salt and pepper.
To Serve
- Spoon sauce over baked fish and serve immediately.