Prep Time 10 Min
Cook Time 20 Min
Servings4 servings People
Calories420 kcal
If plain Grilled Fish doesn’t do it for you, this baked fish with white sauce is what I turn to in my kitchen. It’s straightforward, comes together in around 30 minutes total, and that sauce—made from butter, heavy cream, lemon, garlic, and a bit of mustard—keeps the fish moist and adds a tangy richness that plain baking just can’t match. I’ve cooked it a handful of times for family weeknight dinners, usually with white fish like tilapia or cod since they’re easy to find and don’t overpower the sauce. The onion layer gives a subtle sweetness, and the lemon slices brighten everything up without much effort. One thing I noticed the second time around: if your cream is straight from the fridge, it might take an extra stir in the microwave to fully blend, but it still works fine. We eat it straight from the dish sometimes, with just some rice or bread on the side. There’s also a version I like with tomatoes and herbs that keeps things fresh, but this creamy one is quicker when I’m short on time. Nothing fancy, just reliable home cooking.
Ingredients
- 4 fish fillets, about 5 to 6 ounces each
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 garlic cloves, minced
- 1 tablespoon mustard
- 1 1/2 tablespoons lemon juice
- Salt, to taste
- Black pepper, to taste
- 1 onion, finely chopped
- Lemon slices
- For serving (optional): bell pepper slices, chopped fresh parsley
Instructions
- Preheat your oven to 400°F.
- Grease a baking dish lightly with oil, lay the fish fillets in it, and season all sides with salt and black pepper.
- In a microwave-safe bowl, mix the butter, heavy cream, minced garlic, mustard, lemon juice, a pinch of salt, and black pepper.
- Microwave for 30 seconds, give it a good stir, then another 30 seconds until melted and smooth. No microwave? Just heat it gently on the stove over low for 4-5 minutes, stirring often.
- Scatter the chopped onion evenly over the fish, pour the sauce mixture all over, and top with lemon slices.
- Bake for 20 minutes, until the fish is opaque and flakes with a fork. Let it rest a minute before serving.
- Plate the fish with plenty of sauce, add bell pepper slices and parsley if you want.
Why You’ll Love This Recipe
- Takes minimal prep, mostly hands-off baking time.
- The sauce clings to the fish for a creamy texture that stays tender.
- Fits right into busy evenings or casual family meals without fuss.
Chef’s Tips for Perfection
- Pat the fish dry before seasoning so the salt sticks better and it doesn’t steam too much.
- Check at 18 minutes if your fillets are thinner—overbaking dries it out fast.
- Swap mustard for a bit of Dijon if that’s what you have; add some herbs like dill for a twist.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or microwave with a splash of cream to loosen the sauce—high heat makes the fish tough.
Nutritional Notes
Per serving: around 420 calories, mostly from the cream and butter. High in protein from the fish, with some fat for richness.
(Baked Fish Fillets with Creamy White Sauce)
