Ingredients
- 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
- Optional: 1 garlic clove, minced
- Optional: 1 teaspoon Dijon mustard
- Optional: Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 200°C (390°F).
- Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
- Lightly oil a baking dish and arrange the fillets in a single layer.
- In a small bowl, whisk together the heavy cream, lemon juice, and optional ingredients like butter, garlic, or mustard.
- Pour the sauce mixture evenly over the fish.
- Bake for 10–15 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from the oven and garnish with chopped parsley or extra lemon slices before serving.
Notes
- Use fresh or thawed fish for best texture and flavor.
- Customize the sauce with capers, dill, or Parmesan for added depth.
- For a dairy-free version, use coconut milk and olive oil instead of cream and butter.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in the oven at 160°C (325°F) to keep the fish moist.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg
