I have made this Baked Fish with Lemon Butter Sauce many times, however I could never get the photos right and therefore never posted the recipe. Finally I got it right, at least I think so.
Baked Fish with Lemon Butter Sauce
Unfortunately, I cannot claim this is my recipe as it’s not. Usually I love taking recipes and putting my own little spin on it.
This recipe though belongs to RecipeTinEats. It is such a simple recipe and everything worked so well that I didn’t find the need to change the recipe.
The only thing I did do was change the quantities. I felt that when I used the exact amount of fish she requested in the recipe it wasn’t saucy enough.
I therefore used less fish but the same amount of sauce as requested in the recipe. You can double this recipe too, it works great.
Trust me you may need to double this recipe. In fact today I made another fish dish so we all didn’t eat the same thing. It’s the only reason it was enough.
Usually I make a larger quantity. It’s so good that my kids will even ask for the leftovers. That’s rare in my house. So you know that means something.
As you would know I have fussy, picky eaters. But this is another one of those dishes, amongst the five others that they eat, that gets eaten without a complaint.
It is one of my favourite fish dishes too. It’s so simple to cook and tastes like it’s comes from a restaurant. The few good ones that’s left…haha!
The sauce is everything, it what makes the dish. And it’s also not as rich as it sounds.
What Ingredients are needed
For this dish I used Hake medallions. You can use fillets too. You then need butter, garlic, Dijon Mustard, lemon juice, fresh cream, salt, pepper and shallots or spring onion.
Doesn’t sound too bad, does it! Just the way I like it.
How to make this dish
You will never believe how simple this dish is. You pat the fish dry with some paper towels.
Season the fish with some salt and pepper. Sprinkle the shallots or spring onion on top.
To a jug you add the butter, garlic, mustard, cream and lemon juice. Microwave for a few seconds.
Mix the sauce well, pour it over the fish and bake in the oven for about 12-15 minutes. The time depends on how thick the fish is.
I love using Hake for this recipe as I find it works best. The sauce really soaks through the fish and makes it so flavoursome.
You can perhaps use Kingklip but I am not sure if you will get the same results. I have only used Hake and because if works so well I am reluctant to use any other fish.
I don’t recommend that you sear the fish because it will seal the fish and the sauce won’t soak through like it should. At least that’s my opinion.
Please do not over bake the fish. There’s nothing worse than chewy fish. I don’t think you will need to bake it for more than 15 minutes.
We usually eat this fish with some spicy rice or mashed potatoes and a fresh green salad.
Sometimes it’s butternut and creamed spinach, yes I love the good old-fashioned butternut and spinach.
You can also serve it with some Creamy Potato Bake
I hope you are going to love this recipe as much as we do. It’s definitely a keeper.
More recipes to try:
Baked Fish with Lemon Butter Sauce
- 500 gram hake fish fillets
- 50 gram butter, salted or unsalted
- 1/4 cup fresh cream
- 2 medium garlic cloves minced
- 2 teaspoon Dijon Mustard
- 1&1/2 tablespoon lemon juice
- 1 small shallot or 2 spring onion finely chopped
- salt and pepper
- fresh parsley
- Preheat your oven to 180 degrees celsius
- Place butter, garlic, cream, mustard and lemon juice in a small jug. Heat in the microwave for 30-40 seconds, or longer until its all melted. Stir until smooth
- Pat the fish dry with some paper towels. Season with salt and pepper. Scatter the shallot or white parts of the spring onion on top of the fish
- Pour the sauce over the fish and bake in the oven for 12-15 minutes depending on how thick your fish is. Do not over bake as the fish will be chewy
- Garnish with parsley and lemon slices, when serving, with a drizzle of sauce
- I sometimes use shallots and if I cannot find them in the store I use the white bits of 2 spring onion for this recipe
- I am not familiar with all the different fish, to be honest, so I cannot recommend other fish. I think kingklip can work but the cooking time may differ. According to the recipe creator Salmon won't work as it causes the sauce to split. If you are not in SA you can visit the RecipeTinEats website, where she lists the different types of fish you can use
- I reduced the Dijon Mustard just a little because it worked for my palate. You can adjust that if you wish