A delicious baked fish recipe topped with a creamy lemon sauce, perfect for a healthy meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 white fish fillets (cod, halibut, haddock, tilapia, mahi-mahi, or snapper), 5–6 ounces each
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon paprika
1 tablespoon olive oil
4 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (or seafood broth)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon Dijon mustard
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
2 tablespoons chopped shallot or onion
2 tablespoons grated Parmesan cheese (optional, for a richer sauce)
2 tablespoons chopped fresh parsley (for garnish)
Lemon slices or wedges (for garnish)
Instructions
Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with the olive oil.
Pat the fish dry with paper towels. Season both sides with salt, black pepper, and paprika. Arrange the fillets in a single layer in the baking dish.
In a saucepan over medium heat, melt the butter. Add the shallot and cook for 2 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Whisk in chicken broth, heavy cream, lemon juice, lemon zest, Dijon mustard, onion powder, black pepper, and red pepper flakes (if using). Simmer for 3–4 minutes. If using Parmesan, stir it in until melted and smooth.
Pour the sauce evenly over the fish. Bake for 15–18 minutes, depending on the thickness of the fillets, or until the fish flakes easily with a fork and reaches 145°F internally. Avoid overcooking.
Sprinkle with fresh parsley and serve with lemon wedges.
Notes
Ensure the fish is fresh for the best flavor.
Adjust the seasoning according to your taste.
For a lighter sauce, you can reduce the amount of heavy cream.