BAKED FISH WITH LEMON CREAM SAUCE
Dinner made real smooth: on the table in 15 mins, this Baked Fish with Lemon Cream Sauce is all made in one baking dish! Yup, just throw it all in one pan, bake it, and also you emerge as with a smooth juicy fish in a creamy lemon sauce.
The sauce is specifically delish due to the fact the juices of the fish mingles in with it whilst it’s baking. It’s like a sauce made with the exceptional inventory ever.
I’m simply thanking my fortunate stars that I didn’t write up the alternative recipe that I can also have posted these days a large hunk of crispy skin beef belly. Oi. that could’ve been a shocker.
i have a friend who pronounces herself a vegetarian but eats seafood. So with any luck this baked fish counts.
Ingredients
- 1/4 cup heavy / thickened cream (See Note 2 for sub options)
- 1 - 2 garlic cloves , minced
- 4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless (Note 1)
- 50 g / 4 tbsp unsalted butter
- Salt & pepper
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp finely chopped shallots / scallions , white part only (Note 3)
- Fresh parsley and lemon slices , to serve
Instructions
- Preheat oven to 200C / 390F (all ovens).
- place fish in a baking dish - make certain the fish isn't filled in too snugly. See video under recipe or pix in put up. Sprinkle each facets of fish with salt and pepper.
- region butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave evidence jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and easy.
- Sprinkle fish with shallots, then pour over sauce.
- Bake for 10 - 12 minutes, or till fish is just cooked. take away from oven and switch fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.
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