This baked fish with lemon cream sauce is one of my favorite easy meals to make when I want something that feels special but doesn’t take much effort. The fish comes out tender and flaky, and the creamy lemon sauce adds a perfect balance of richness and brightness.

Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and elegant all at once. The creamy sauce transforms ordinary fish fillets into something that tastes like a restaurant dish. It’s also quick to prepare, requires minimal cleanup, and works with almost any type of fish I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 fish fillets (such as salmon or cod)
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream
2 tablespoons lemon juice
Optional: 1 tablespoon butter, 1 garlic clove (minced), 1 teaspoon Dijon mustard, chopped fresh parsley for garnish

Directions

I start by preheating my oven to 200°C (390°F).
I pat the fish fillets dry with paper towels, then season both sides with salt and pepper.
I lightly oil a baking dish and arrange the fillets in a single layer.
In a small bowl, I whisk together the heavy cream, lemon juice, and any optional ingredients like butter or garlic.
I pour the sauce mixture evenly over the fish.
I bake the fish for 10–15 minutes, or until it’s opaque and flakes easily with a fork.
Once done, I remove it from the oven and garnish it with chopped parsley or extra lemon slices before serving.

Servings and Timing

Serves: 4 people
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I sometimes use salmon for a richer flavor or white fish like cod or tilapia for a lighter meal.
For a lighter sauce, I replace heavy cream with half-and-half or coconut cream.
I like to add a teaspoon of capers or fresh dill for a fresh, tangy twist.
To make it dairy-free, I use coconut milk and olive oil instead of cream and butter.
When I want extra flavor, I add a bit of mustard or grated Parmesan to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I prefer using the oven at 160°C (325°F) for about 10 minutes so the fish stays moist. If the sauce thickens after chilling, I stir in a splash of milk or cream to bring it back to its original texture.

FAQs

How do I know when the fish is done?

I check that the fish flakes easily with a fork and looks opaque all the way through. It should feel tender, not dry.

Can I use frozen fish fillets?

Yes, but I always thaw them completely and pat them dry before baking to avoid watery sauce.

What type of fish works best for this recipe?

I like using white fish such as cod, haddock, or tilapia, but salmon also tastes wonderful with the lemon cream sauce.

Can I make the sauce without cream?

Yes, I sometimes use coconut milk or evaporated milk as a substitute for a lighter or dairy-free version.

What can I serve with this dish?

I enjoy pairing it with steamed vegetables, roasted potatoes, or rice to soak up the delicious lemon cream sauce.

Conclusion

This baked fish with lemon cream sauce is one of those dishes that never fails to impress. I love how quickly it comes together and how the flavors of lemon, cream, and tender fish blend so perfectly. Whether I’m cooking for myself or serving guests, it always feels like a comforting yet elegant meal.