Baked Fish with Lemon Cream Sauce
Tender white fish fillets baked until flaky then smothered in a tangy, velvety cream sauce infused with garlic and fresh lemon.
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.
Notes
Patting the fish dry before baking ensures the lemon cream sauce clings perfectly.
Simmer the sauce for exactly 2 minutes to achieve a glossy, silky consistency.
When reheating, bake at 160°C until warmed through to retain moisture.