Baked Fish with Lemon Cream Sauce

Why You’ll Love This Recipe

I love how effortlessly this dish comes together. It takes less than 30 minutes from start to finish, yet the results are anything but basic. The lemon zest and juice brighten up the rich cream, the dill adds a touch of herbaceous flavor, and the garlic gives it a warm, savory depth. The sauce is simple but feels fancy, and it’s versatile enough to pair with any white fish I have on hand.

Ingredients

(Here’s a tip: Check out 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

• Zest of 1 lemon

• 1 tablespoon fresh dill (or 1 teaspoon dried dill)

• 1 garlic clove, minced

Directions

I start by preheating my oven to 400°F (200°C). While it heats, I place the fish fillets in a baking dish, drizzle them with olive oil, and season them lightly with salt and pepper.

Then I prepare the sauce. In a small saucepan, I combine the heavy cream, lemon juice, lemon zest, dill, and minced garlic. I warm it gently over medium heat, stirring occasionally. I make sure not to let it boil—just a gentle heat to infuse the flavors.

Once the sauce is ready, I pour it evenly over the fish fillets in the baking dish. I bake the fish for 15 to 20 minutes, depending on the thickness, until it flakes easily with a fork.

After baking, I serve the fish hot, spooning a little extra sauce over each piece and garnishing with lemon wedges if I have them on hand.

Servings and timing

This recipe makes 4 servings and is ready in just 25 to 30 minutes—10 minutes of prep and 15 to 20 minutes of baking time. It’s perfect for a quick weeknight dinner or a light weekend meal when I want something both easy and elegant.

Variations

• Fish choices: I’ve made this with salmon, cod, haddock, and tilapia. Any firm, flaky white or pink fish works well.

• Add vegetables: I sometimes add asparagus or thin-sliced zucchini to the baking dish so they cook right along with the fish.

• Herb options: If I don’t have dill, I use parsley, tarragon, or basil depending on the flavor I’m going for.

• Dairy-free twist: I swap the cream for full-fat coconut milk and it gives the dish a lovely richness with a slight tropical vibe.

• Spice it up: A pinch of red pepper flakes or a dash of paprika adds a gentle kick.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in the oven at 325°F (165°C) or in a covered skillet over low heat until warmed through. I avoid microwaving if possible, as it can overcook the fish. The cream sauce may thicken in the fridge, but it smooths out again with gentle heat.

FAQs

Can I use frozen fish fillets?

Yes, I’ve used frozen fillets—just make sure they’re fully thawed and patted dry before baking for best texture and flavor.

What can I serve with this dish?

I usually serve it with rice, mashed potatoes, or a side of steamed vegetables. A light salad with vinaigrette pairs nicely too.

Can I make the sauce ahead of time?

Absolutely. I make the sauce up to a day in advance and store it in the fridge. I reheat it gently before pouring over the fish.

Does this recipe work with thinner fish like tilapia?

Yes, but thinner fillets will cook faster. I start checking for doneness around the 12-minute mark.

Can I add cheese to the sauce?

I’ve stirred in a little grated Parmesan for a richer, slightly nutty flavor—it’s a nice variation if I want something extra indulgent.

Conclusion

This Baked Fish with Lemon Cream Sauce is a go-to recipe for when I want something comforting, fresh, and just a little fancy without the effort. It’s versatile, quick, and bursting with flavor. Whether I’m making it for a quiet dinner or serving guests, it always feels like a win.

Baked Fish with Lemon Cream Sauce

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• Author: Mia
• Total Time: 25–30 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

This baked fish with lemon cream sauce is light, zesty, and incredibly easy to make. A creamy, flavorful dish that’s perfect for quick weeknight dinners or elegant meals.

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Ingredients

4 fish fillets (e.g., salmon, cod, or white fish)

2 tablespoons olive oil

Salt and pepper, to taste

1 cup heavy cream

2 tablespoons lemon juice

Zest of 1 lemon

1 tablespoon fresh dill (or 1 teaspoon dried dill)

1 garlic clove, minced

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Instructions

Preheat oven to 400°F (200°C).

Prepare the fish: Place fish fillets in a baking dish. Drizzle with olive oil and season with salt and pepper.

Make the lemon cream sauce: In a small saucepan, combine heavy cream, lemon juice, lemon zest, dill, and minced garlic. Warm over medium heat until heated through—do not boil.

Pour sauce over the fish fillets in the baking dish.

Bake for 15–20 minutes, or until the fish flakes easily with a fork and is cooked through.

Serve hot, optionally garnished with lemon wedges or fresh dill.

Notes

Works well with firm white fish like cod, halibut, or tilapia.

Use fresh dill for best flavor, but dried works in a pinch.

Great served with rice, mashed potatoes, or roasted vegetables.

Store leftovers in an airtight container in the fridge for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Category: Main Course, Seafood
• Method: Baked
• Cuisine: American, Mediterranean-Inspired