Baked Fish with Lemon Cream Sauce

Name: Baked Fish with Lemon Cream Sauce
Ingredients: 4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1)); 50 g / 4 tbsp unsalted butter; 1/4 cup heavy / thickened cream ((See Note 2 for sub options)); 1 - 2 garlic cloves (, minced); 1 tbsp Dijon mustard; 1 1/2 tbsp lemon juice; Salt & pepper; 1 1/2 tbsp finely chopped eschallots (, white part only (Note 3)); Fresh parsley and lemon slices (, to serve)

"Tender juicy baked fish with lemon cream sauce, all made in ONE baking dish in 15 minutes! The sauce is incredible - fresh, light yet creamy...."

INGREDIENTS

•

4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1))

•

50 g / 4 tbsp unsalted butter

•

1/4 cup heavy / thickened cream ((See Note 2 for sub options))

•

1 - 2 garlic cloves (, minced)

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1 tbsp Dijon mustard

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1 1/2 tbsp lemon juice

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Salt & pepper

•

1 1/2 tbsp finely chopped eschallots (, white part only (Note 3))

•

Fresh parsley and lemon slices (, to serve)

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