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.

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