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Baked Fish with Lemon Cream Sauce

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A quick and elegant dish featuring tender baked white fish fillets topped with a bright, buttery lemon cream sauce. Perfect for both weeknight dinners and special occasions.

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)

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a baking dish.
  2. Season fish fillets with salt, pepper, and paprika on both sides.
  3. In a small saucepan, melt butter and sauté minced garlic for about 30 seconds.
  4. Whisk in cream, lemon juice, lemon zest, and chicken broth (or wine). Simmer for 2–3 minutes.
  5. Optional: Whisk in flour to slightly thicken the sauce.
  6. Taste and adjust seasoning if needed.
  7. Pour the sauce over fish fillets in the baking dish.
  8. Bake uncovered for 12–15 minutes, until fish flakes easily with a fork.
  9. Garnish with fresh parsley or dill before serving.

Notes

  • Use mild white fish for best results, but salmon or trout also work well.
  • Make sauce ahead of time and warm before using if needed.
  • Top with Parmesan or breadcrumbs for a crispy finish.
  • For a lighter version, use evaporated milk or Greek yogurt instead of cream.
  • Leftovers reheat best in the oven or on the stovetop to avoid drying out the fish.

Nutrition

Find it online: https://recipesbyliza.com/baked-fish-with-lemon-cream-sauce/