RECIPE TAKEN, INSPIRED FROM THIS POST
Let’s be honest, nobody likes to cook a fancy complicated recipe, at home, we are lazy when it comes to cooking. This recipe is an effortless 15-minute 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!
This recipe is for white Fish fillet – any fairly flat white fish fillet is fine here, Tilapia, Snapper, Barramundi, Dory, Hoki, Hake, Bream. The thicker the fish, the longer it will take to bake.
As always, fresh fish is better but frozen fish will do too. Make sure you defrost the fish completely, pat dry with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin because frozen fish drops more liquid than fresh.
Ingredients for 3/4 pax:
500g Fish Fillets/portions, skinless and boneless
50 g unsalted Butter
1 tbsp Olive Oil
3 tablespoon thickening/sour Cream
2 Garlic Cloves, minced
1 tbsp Dijon Mustard
3 tablespoon Lemon Juice
Salt & Pepper
2 small finely chopped Red Onion
Preheat oven to 200degrees. Place fish in a baking dish – ensure the fish isn’t crammed in too snugly.
Sprinkle both sides of fish with salt and pepper.
In a small pan, heat up butter, cream, garlic, onion, mustard, lemon juice, salt, and pepper in a small pan and stir 3 minutes or until onion is cooked, the cream is melted and smooth. Don’t let it burn.
Pour over the lemon sauce.
Bake for 10 – 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates.
Spoon over the sauce, and garnish with herbs and lemon wedges.
Serve with rice, pasta, steamed veggies.