Name: Baked Fish with Lemon Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 white fish fillets (cod, haddock, tilapia, or halibut); 2 tablespoons butter; 2 cloves garlic, minced; 1/2 cup heavy cream or half-and-half; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1/4 cup chicken broth or white wine; 1 teaspoon all-purpose flour (optional); 2 tablespoons fresh parsley or dill, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika (optional)

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Baked fish with lemon cream sauce is one of my favorite seafood dishes to make when I want something light, creamy, and full of flavor. I love how the tender, flaky fish pairs with the silky lemon sauce — it’s bright, buttery, and just the right amount of indulgent. It’s elegant enough for guests but easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it’s quick, simple, and feels restaurant-quality without any fuss. The sauce is made right in the same dish, so the fish absorbs all that rich, citrusy goodness while it bakes. It’s a great way to dress up any white fish — like cod, tilapia, or halibut — and the creamy lemon flavor complements it perfectly. I often serve it with rice, mashed potatoes, or steamed vegetables for a complete, comforting meal. Baked Fish with Lemon Cream Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White fish fillets (such as cod, haddock, tilapia, or halibut)
Butter
Garlic, minced
Heavy cream or half-and-half
Lemon juice and zest
Chicken broth or white wine
All-purpose flour (optional, for thickening)
Fresh parsley or dill, chopped
Salt
Black pepper
Paprika (optional, for color)

Directions

I start by preheating the oven to 400°F (200°C) and lightly greasing a baking dish.
I season the fish fillets on both sides with salt, pepper, and a little paprika for color.
In a small saucepan, I melt the butter and sauté the garlic for about 30 seconds until fragrant.
I whisk in the cream, lemon juice, lemon zest, and chicken broth (or wine), then simmer for 2–3 minutes until slightly thickened.
I taste and adjust the seasoning — sometimes I add a bit more lemon juice for brightness.
I pour the sauce over the fish fillets in the baking dish.
I bake uncovered for about 12–15 minutes, depending on the thickness of the fish, until it flakes easily with a fork.
I garnish with fresh parsley or dill before serving.

Servings and Timing

This recipe serves about 4 people. The prep time takes around 10 minutes, and baking takes about 15 minutes — ready in under 30 minutes total.

Variations

Sometimes I sprinkle Parmesan or breadcrumbs over the fish before baking for a golden crust. I’ve also added a spoonful of Dijon mustard to the sauce for a tangy twist. For a lighter version, I replace the cream with evaporated milk or Greek yogurt. If I want something richer, I stir in a little grated Gruyère or Parmesan into the sauce before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven for about 10 minutes, or gently reheat it on the stovetop. I avoid microwaving it too long since that can make the fish tough. The sauce may thicken slightly after chilling, but it loosens up beautifully when warmed. Baked Fish with Lemon Cream Sauce

FAQs

What kind of fish works best?

I prefer mild white fish like cod, haddock, tilapia, or halibut, but salmon or trout also work wonderfully with the lemon cream sauce.

Can I make the sauce ahead of time?

Yes, I often make the sauce a few hours ahead and store it in the fridge. I just warm it slightly before pouring over the fish to bake.

Can I use milk instead of cream?

Yes, I can use milk for a lighter version, but the sauce will be thinner. If I want it creamier, I whisk in a teaspoon of flour while heating.

How do I know when the fish is done?

The fish is perfectly cooked when it flakes easily with a fork and turns opaque all the way through. Overbaking can make it dry, so I check early.

What should I serve with this dish?

I love serving it with rice, mashed potatoes, roasted vegetables, or a crisp green salad. The sauce tastes amazing spooned over anything!

Conclusion

Baked fish with lemon cream sauce is the kind of recipe I love to keep on hand for effortless elegance. The fish stays tender and juicy, while the bright, creamy sauce brings everything together. It’s fresh, flavorful, and ready in no time — perfect for both weeknights and special occasions. Every bite is a reminder that simple ingredients can create something truly special.