Baked Fish with Lemon Cream Sauce Recipe

If you’re searching for an unfussy, crowd-pleasing dish that’s restaurant-worthy yet weeknight easy, you’ve just landed in the right place. Baked Fish with Lemon Cream Sauce delivers flaky, tender fish nestled in a luscious, zesty sauce that feels seriously elegant but couldn’t be simpler to make. Each bite bursts with the brightness of fresh lemon and is enriched by a silky creaminess that brings everything together—making this recipe a must-try for anyone craving comfort with a splash of sophistication.

Ingredients You’ll Need

These simple but thoughtfully chosen ingredients are the foundation of Baked Fish with Lemon Cream Sauce. Each one plays a special role, bringing out the delicate flavor of the fish and creating that crave-worthy sauce that makes this dish shine.

• White Fish Fillets: Mild, flaky fish like whiting, cod, halibut, or tilapia work perfectly and soak up the cream sauce.
• Small Onion: Finely chopped onion adds sweet depth and a subtle bite to the finished dish.
• Butter: Just a few tablespoons add luxurious richness and help meld all the flavors together.
• Garlic: Fresh garlic brings irresistible aroma and flavor; don’t skip it!
• Dijon Mustard: A little goes a long way to add tang and complexity to the sauce.
• Heavy Cream: This is what gives the sauce its gorgeous, velvety texture and richness.
• Lemon Juice: The acidity adds brightness and balances out the creaminess.
• Lemon Zest: Intensifies the citrus flavor and perfumes the dish.
• Salt & Black Pepper: Essential for seasoning and bringing all the flavors into harmony.
• Chopped Fresh Parsley & Lemon Wedges: Optional, but they add fresh color and a little extra zing when serving.

How to Make Baked Fish with Lemon Cream Sauce

Step 1: Prep Your Ingredients

Begin by gathering all your ingredients and preheating your oven to 390 °F. Chop the onion finely, mince the garlic, zest, and juice the lemon, so you have everything ready to go once you start cooking.

Step 2: Season the Fish

Place the fish fillets on a plate and pat them dry with a paper towel. Sprinkle salt and freshly ground black pepper on both sides of each fillet. This quick step ensures the fillets are well-flavored and forms the first layer of taste for your Baked Fish with Lemon Cream Sauce.

Step 3: Make the Lemon Cream Sauce

In a small saucepan over medium heat, combine the butter, minced garlic, lemon juice, heavy cream, and Dijon mustard. Stir everything together as the butter melts, bringing the mixture to a gentle simmer. Let it cook for 2–3 minutes, until it’s fragrant and slightly thickened. Add a pinch of salt and black pepper to taste, then turn off the heat and set aside.

Step 4: Assemble in a Baking Dish

Lightly spray a baking dish with cooking spray, then arrange the seasoned fish fillets in a single layer. Sprinkle the chopped onion evenly over the fish. Now, pour that dreamy lemon cream sauce over and around the fillets, making sure the sauce pools at the bottom and coats the fish.

Step 5: Bake to Perfection

Place the baking dish in your preheated oven and bake for 15 to 20 minutes. The fish is done when it’s opaque and flakes easily with a fork. Be careful not to overbake, as this keeps your fish moist and silky, ready to absorb all that fantastic sauce.

Step 6: Garnish and Serve

Once out of the oven, finish with a generous sprinkle of chopped fresh parsley and offer lemon wedges on the side. These little touches add color, a pop of freshness, and extra brightness to your Baked Fish with Lemon Cream Sauce.

How to Serve Baked Fish with Lemon Cream Sauce

Garnishes

Garnishing really elevates the final look and taste of your Baked Fish with Lemon Cream Sauce. A scattering of chopped fresh parsley brings herbaceous color and snap, while a few thin lemon wedges brighten the plate and invite everyone to add an extra splash of citrus.

Side Dishes

This dish is fabulous alongside buttery mashed potatoes, fluffy rice, or simple steamed vegetables like asparagus or green beans. The sauce is so tasty you’ll want something to soak it up—think crusty bread or a bed of herbed couscous for a full meal.

Creative Ways to Present

Try baking individual fillets in small au gratin dishes for a dinner-party-worthy presentation. Or, top each fillet with a few capers or even a sprinkle of toasted panko bread crumbs for a hint of crunch. For a bistro style plate, serve over sautéed spinach and spoon plenty of sauce over the top.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then store them in an airtight container for up to 2 days in the refrigerator. The flavors continue to meld, making the sauce even more irresistible.

Freezing

While you can freeze Baked Fish with Lemon Cream Sauce, keep in mind that cream sauces sometimes change texture when thawed. For best results, freeze the baked fish and sauce together in a tightly sealed container, and consume within one month.

Reheating

To reheat, place the fish and sauce in a baking dish, cover it with foil, and warm it gently in a 325 °F oven until just heated through. If reheating in the microwave, use short bursts and medium power to avoid overcooking the fish or breaking the sauce.

FAQs

What kind of fish works best for Baked Fish with Lemon Cream Sauce?

Any mild, flaky white fish works beautifully, such as cod, halibut, tilapia, or whiting. The important thing is choosing fillets that are fresh and of similar thickness so they bake evenly.

Can I make the lemon cream sauce ahead of time?

Yes! The sauce comes together in minutes and can be made a day ahead. Simply cool and refrigerate it, then gently rewarm before pouring over your fish before baking.

How do I know when the fish is done?

The fish is perfectly cooked when it flakes easily with a fork and is opaque all the way through. Keep an eye on it during the last few minutes to avoid overcooking.

Is this dish gluten free?

Absolutely, as written Baked Fish with Lemon Cream Sauce contains no gluten. Just double check all your packaged ingredients (like mustard) to be sure they are gluten free if you’re sensitive.

Can I use light cream or half-and-half instead of heavy cream?

You can swap for a lighter cream, though the sauce will be a bit less rich and may not thicken as much. The flavor will still be delicious and lemony!

Final Thoughts

If you’re ready for a dinner that feels luxurious but fits busy weeknights, Baked Fish with Lemon Cream Sauce is your new go-to. It’s one of those recipes that always impresses and lifts the mood at the table. Give it a try soon and see how quickly it becomes a favorite in your own kitchen!

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