Baked Fish with Lemon Cream Sauce

Baked Fish with Lemon Cream Sauce is weeknight comfort with a coastal sparkle. Think tender, flaky white fish tucked under a bright, creamy lemon sauce that you whisk in minutes with garlic, butter, cream, fresh lemon, and a touch of Dijon.

It is simple, it is reliable, and it tastes like you slipped out to your favorite seaside bistro.

Skimming for the how-to fast? You can hop straight to the Jump to Recipe button or glide through the Table of Contents to any section you need.

I will show you exactly how to bake the fish, simmer the lemon cream, and bring it all together with a handful of pantry staples, plus optional capers and herbs for a briny finish.

Table of Contents

Why You’ll Love This Recipe

• Ready in about 30 minutes, perfect for weeknights.
• Uses pantry staples you already have, garlic, butter, cream, lemon, Dijon.
• Works with cod, haddock, tilapia, or any mild white fish you like.
• Creamy yet bright sauce that tastes restaurant quality, without fuss.
• One baking dish for easy cleanup, less time at the sink.
• Scales up for company, doubles neatly with no extra effort.

Did you know? A 1 inch thick fillet usually bakes in about 12 to 15 minutes, which makes this baked fish with lemon cream sauce both quick and consistent.

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Ingredients You’ll Need

• 4 mild white fish fillets (cod, haddock, or tilapia, about 5–6 oz each, skinless and boneless)
• 1 tablespoon olive oil (to coat the fish before seasoning)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika (sweet or smoked, optional for extra color and warmth)
• 2 tablespoons unsalted butter (for the sauce base)
• 3 garlic cloves, minced (fresh garlic gives the best flavor)
• 1 lemon, zest and juice (zest first, then squeeze for about 3 tablespoons of juice)
• 1 cup heavy cream (or half-and-half if you want it lighter, though the sauce will be thinner)
• 1 teaspoon Dijon mustard (adds gentle tang and depth)
• 1/4 cup dry white wine (optional, or swap for low-sodium chicken or seafood broth)
• 1 tablespoon capers (optional, for a briny pop of flavor)
• 2 tablespoons fresh parsley or dill, chopped (for garnish and freshness)
• Lemon wedges (to serve alongside)

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Step-by-Step Instructions

Step 1. Preheat the Oven and Prepare the Dish

Preheat your oven to 375°F (190°C). Lightly oil or butter a 9×13-inch baking dish so the fish doesn’t stick. Set it aside while you prepare the fillets.

Step 2. Season the Fish

Pat the fish fillets dry with paper towels to remove excess moisture. Drizzle both sides with olive oil, then season generously with salt, pepper, and paprika if using. Arrange the fillets in a single layer in the prepared baking dish.

Step 3. Make the Lemon Cream Sauce

In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant but not browned.

Pour in the wine (or broth) and let it simmer for 1 minute to cook off alcohol and deepen the flavor. Stir in the heavy cream, lemon zest, lemon juice, and Dijon mustard. Let the sauce simmer gently for 3–4 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper.

Step 4. Bake the Fish

Pour the lemon cream sauce evenly over the seasoned fillets in the baking dish. Bake uncovered for 12–18 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 5. Optional Broil for Color

If you’d like a golden finish, switch the oven to broil for the last 1–2 minutes. Keep a close eye so the sauce doesn’t burn.

Step 6. Finish and Serve

Remove the dish from the oven and let the fish rest for 3 minutes. Sprinkle with chopped parsley or dill, and scatter capers on top if desired. Serve warm with lemon wedges on the side and spoon extra sauce over each fillet.

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Serving Suggestions

This baked fish with lemon cream sauce is versatile and pairs easily with simple sides. Here are a few ideas to complete the meal:

• Over Rice or Orzo – Spoon the fish and sauce over fluffy rice pilaf or buttery orzo to soak up every drop of the creamy lemon goodness.
• With Vegetables – Roasted asparagus, green beans, or steamed broccoli make a bright, fresh contrast to the rich sauce.
• Crusty Bread on the Side – A warm baguette or sourdough slices are perfect for mopping up the extra sauce right from the pan.

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A Simple Finish

Baked fish with lemon cream sauce is one of those recipes that feels special without making you work too hard. The flaky fish and silky lemon sauce come together in just half an hour, yet the result looks and tastes like something you’d order at a coastal bistro.

You may also like:
– The Art of Salt Baked Fish
– Baked Fish with Mayo
– Pesto Cream Sauce Recipe

Try it once with cod or haddock, and next time swap in your favorite mild fish to make it your own. However you serve it, keep a little extra bread or rice nearby because that sauce is too good to leave behind.

If you give this recipe a try, I’d love to hear how it turned out for you, drop your thoughts in the comments.

Happy cooking!