Ingredients
▢4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless (Note 1)
▢50g / 4 tbsp unsalted butter
▢1/4 cup cream, heavy / thickened (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 shallots, white part only (Note 3)
▢Fresh parsley and lemon slices, to serve
Instructions
Preheat oven to 200°C / 390°F (all oven types).
Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt, and pepper in a microwave proof jug or bowl. Microwave in 2 x 30-sec bursts, stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over the sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over the sauce, and garnish with parsley and lemon wedges if using.
