BAKED FISH WITH LEMON CREAM SAUCE

INGREDIENTS

4 x 5 - 6 oz fish fillets, about 1.5cm / ½" thick, skinless and boneless (Note 1)

4 tbsp unsalted butter

¼ cup heavy / thickened cream (See Note 2 for sub options)

1 - 2 garlic cloves, minced

1 tbsp Dijon mustard

1½ tbsp lemon juice

Salt & pepper

1½ tbsp finely chopped shallots / scallions, white part only (Note 3)

Fresh parsley and lemon slices, to serve

INSTRUCTIONS

1. Preheat oven to 200C/390F (all ovens).
2. Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video below recipe or photos in post. Sprinkle both sides of fish with salt and pepper.
3. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
4. Sprinkle fish with shallots, then pour over sauce.
5. Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

NOTES

1. Any fillets about 1.5cm / ½" thick will work great with this. I have only tested this with thinnish fillets, like the Silver Dory (I think!) pictured that are quick to cook in the oven. I haven't tested it with thicker fillets like salmon - query whether the longer cook time and more space around the fish in the baking dish means more liquid required for the sauce.

If you use thawed frozen fish, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this. Or use a larger roasting pan - a metal one: heats up faster, and more exposed space between fish = faster sauce evaporation.

2. If you want to go healthier, the cream can be substituted with evaporated milk. If swapping with light cream, increase mustard by 2 tsp.

3. A little sprinkle of finely chopped scallions / shallots (or eschallots or even onions) really adds a little something-something to the sauce. But this can be omitted.

4. This sauce is not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery. The actual sauce consistency will differ depending on the fish that you use - different fish drop different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes. Without the fish, the sauce will thicken quickly so keep an eye on it!

From: http://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/