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+ servings

10 minute Oven Baked Lemon and Mustard Fish

Cook Time 10 minutes
Total Time 10 minutes
Servings 4


  • 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


  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!