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 tbs
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