Kitchen notes · a little help before you start
Baked Fish with Lemon Cream Sauce
Baked Fish with Lemon Cream Sauce brings together white fish, heavy cream, and dijon mustard. Start with the oven-preheating step in the recipe. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cooking method
- Baked & roasted
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
2. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
3. Use the microwave sequence in the recipe
Read the microwave stages and checks before you start. Follow the settings and texture checks given for this recipe, including any note about differences between microwaves or container sizes.
Get to know the ingredients
White fish
Look at how this ingredient comes into the method: Place fish in a baking dish - ensure the fish isn't crammed in too snugly.
Heavy cream
Look at how this ingredient comes into the method: Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl.
Dijon mustard
Look at how this ingredient comes into the method: Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Baked Fish with Lemon Cream Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Spoon over sauce, and garnish with parsley and lemon wedges if using. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the oven and baking dish. Read the first preparation step before you get going: Preheat oven to 200°C / 390°F (all oven types).
Which little step is worth remembering?
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
What check should I look for as it cooks?
Keep this part of the method in view: Bake for 10 - 12 minutes, or until fish is just cooked.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
