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.
This is dinner made super simple and it is ready and on the table in 10 – 15 minutes. Plus it is super healthy. I haven’t used cream in this dish because fish and dairy is a massive no no in my book. The baked fish in this recipe becomes flaky, tender and juicy in the oven and the sauce is sooooo good.
You can serve the fish with salad, potatoes (mashed or baked) or rice. All of them are 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 and then the recipe is completely different bruv. I don’t say that you can only use one type of fish, because any thin white fish is good.
By the way a couple of nights ago, at my gran in laws house where I have planted my tomato plant, we picked cherry tomatoes off of the bush and I was so excited. I really really wish I had more time and love to give to my allotment. We are time shy. Apparently that is what they call it when you have no time. When I am not as time shy..(urgh that sounds so dumb), I will be a domestic queen and will be growing fruit and veg aplenty.
Anyway, I promise you that you will love this dish. SO please try it!
10 minute Oven Baked Lemon and Mustard Fish
- 4 white fish fillets 1/2 inch thick
- 2 - 4 tbsp unsalted 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
Preheat oven to 200C or Gas Mark 6.
Place fish in a baking dish and sprinkle with salt and pepper.
Warm butter, cream, garlic, mustard, lemon juice, salt and pepper in a small pan.
Pour the sauce over the fish.
Bake for 10 - 12 minutes, or until fish is cooked.
Garnish with thyme and parsley.
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!
Recipe adapted from www.recipetineats.com