Baked fish with lemon cream sauce from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 68) by Nagi Maehashi

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Accompaniments: Creamy mashed potato

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for white fish suggestions.

  • fairyduff on February 07, 2026

    Made this with basa fish - doubled the sauce ingredients. Delicious and quick.

  • ChefLeen on December 13, 2024

    I made this for two very different families and they both mentioned it was too tart/salty. I will make this again but hold back a little on the mustard and lemon. No salt if the fish is salted. I’ll add thyme as well.

  • kari500 on July 24, 2024

    Made this for just me, so made half the sauce (some for the potatoes!). So easy and delicious. Used dill instead of parsley. Wish I could convince my family that white fish with a cream sauce can be wonderful. Might do rice next time, or sop up with good bread.

  • dbuhler on April 23, 2024

    The sauce here was delicious and I will definitely make this again. Instead of sprinkling the shallots over the fish I just stirred them into the sauce before I poured it over the fish. I used previously frozen cod and the fillets were very watery. I also overcooked it, so next time I will check the temp more often to ensure a proper bake.

  • MollyB on March 09, 2024

    Easy and delicious, worked well with mahi mahi. We served it with the mashed potatoes from the book (as suggested in the recipe) and asparagus, and the flavors went beautifully together.

  • Rinshin on February 06, 2024

    Quick to make (12 min baking only), simple, and delicious, what more can I ask for? I used fresh Pacific rock fish and it was an excellent choice. Did not have shallots so used minced garlic and green onion with generous amount of minced fresh dill that went great with lemon cream sauce. Will be coming back to this when wanting easy white fish recipe. I am also thinking that this sauce will work great with scallops.

  • Babycarrot on February 05, 2024

    Delicious and quick, will make again. I used dill instead of parsley as that’s what I had at home. Don’t skip her instruction of moving the fish from the baking pan and then letting the sauce thicken before spooning it over the fish.

  • Sylfea on December 29, 2023

    Really easy and quick for a weeknight dinner. Need to use good quality fish because it is a simple dish. Will make again. Edit in 2025 to add: have made it several times now, with different mustard and cream options, and it's always a winner.

  • anya_sf on October 10, 2023

    Simple and delicious. Made with fresh halibut, the sauce was nice and thick. Mashed potatoes and sauteed spinach were great on the side.

  • Zosia on July 30, 2023

    Much better than I expected considering I omitted the butter and used previously frozen cod. The fish exuded a lot of liquid so a nice sauce didn't form but the cream still formed a flavourful topping that clung to the fish.

  • Lsblackburn1 on May 06, 2023

    Nothing too exciting, but an easy and tasty weeknight meal. Served this with roast potatoes which was a good match because they cooked at the same time and went great with the sauce.

  • rochkay on November 17, 2022

    Awesome recipe. The fish fillets I used weren't the best quality (frozen and thawed), but it still came out amazing! It's also super quick to make.

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