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    Home » Recipes

    16th July 2017 Dinner

    Home » Recipes

    10 minute Oven Baked Lemon and Mustard Fish

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    This 10 minute Oven Baked Lemon and Mustard Fish is a firm family favourite. Only a few ingredients and minimal effort is required for this yummy meal that is perfect as a weekday dinner. 

    Fish fillets in a lemon and mustard sauce in a casserole dish

    10 minute Oven Baked Lemon and Mustard Fish

    This is dinner made super simple and it is ready and on the table in 10 - 15 minutes. Plus it is super healthy.  The baked fish in this recipe becomes flaky, tender and juicy in the oven and the sauce is sooooo good.

    The fish lets out a lot of water whilst cooking and depending on the type of fish used or whether or not the fish is fresh or frozen, it may give out even more. I recommend using small thin fillets here because you want the fish to really take on the flavour of the sauce. Thicker fish just won't work very well and your cooking time will need to be adapted.

    How to serve it

    You can serve the fish with salad, potatoes (mashed or baked) or rice. All of them are good. 

    Anyway, I promise you that you will love this dish. SO please try it!

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    10 minute Oven Baked Lemon and Mustard Fish

    Cook Time 10 minutes
    Total Time 10 minutes
    Servings 4

    Ingredients

    • 4 white fish fillets 1/2 inch thick
    • 3 tbsp butter
    • 3 tbsp Double Cream Or any non dairy milk
    • 3 garlic cloves crushed
    • 2 tbsp Dijon mustard
    • 3 tbsp lemon juice
    • Salt & pepper
    • Thyme and Parsley to sprinkle

    Instructions

    1. Preheat oven to 200C or Gas Mark 6.
    2. Place fish in a baking dish and sprinkle with salt and pepper.
    3. Warm butter, cream, garlic, mustard, lemon juice, salt and pepper in a small pan.

    4. Pour the sauce over the fish.

    5. Bake for 10 - 12 minutes, or until fish is cooked.
    6. Garnish with thyme and parsley.

    Recipe Notes

    This sauce is not intended to be thick and creamy. The sauce consistency will depend on fish used and whether your fish is fresh or frozen. If you prefer a thicker sauce, you can drain the liquid into a pot after the fish has come out of the oven and heat it on the hob, to thicken.
    I would not recommend using frozen fish fillets here because they do give off a lot more water.
    You can use dairy milk instead in this recipe but as far as food combinations go, I wouldn't recommend it.
    You could use cream instead but I would opt for a non dairy version!

     

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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    115 shares