Baked White Fish in Creamy Lemon Sauce
Juicy, tender and full of flavor, this baked white fish is finished with a creamy lemon and mustard sauce. It takes about 20 minutes to prepare and works equally well for an everyday dinner or a festive meal.
Updated : 28 September, 2026
Easy
About 20 min.
Ingredients
600 grams
Fish fillet
0.5
Lemon
6 grams
Parsley
to taste
Ground black pepper
to taste
Salt
Sauce
1
Onion
50 milliliters
Cream
50 grams
Butter
2
Garlic
1 tablespoon
Dijon mustard
1 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the sauce. Use cream with 20–33% fat content. Adjust the amount of lemon juice according to your taste.
Step 2
Melt the butter beforehand. In a bowl, combine the cream, melted butter, lemon juice, mustard and pressed garlic. Season with salt and ground black pepper and mix thoroughly until smooth. The sauce should be moderately thick. If it tastes too tart, add a little more cream.
Step 3
Prepare the fish. Any white or red fish fillet will work. You can use fresh or frozen fish; thaw frozen fish beforehand on the bottom shelf of the refrigerator. Pike-perch fillet is a good option.
Step 4
Rinse the fish fillets and pat them thoroughly dry. You can use ready-cut fillets, fillet a whole fish yourself or use pressed fish fillet portions.
Step 5
Peel the onion and chop it finely. You can replace regular onion with shallot or red onion.
Step 6
Finely chop the parsley. If desired, replace it or combine it with dill, cilantro, green onions or other fresh herbs.
Step 7
Cut the lemon into half-moon slices. Taste the lemon first, as the white pith may be bitter. If so, omit the slices and use only the juice in the sauce, or remove the peel and white pith before slicing.
Step 8
Arrange the fish fillets in a baking dish. Season with salt and ground black pepper and sprinkle with the chopped onion.
Step 9
Pour the creamy lemon sauce over the fish and arrange the lemon slices on top. Bake in an oven preheated to 390°F for 10–15 minutes. The exact cooking time will depend on the thickness of the fish and your oven; thicker or fattier fillets may need slightly longer.
Step 10
Sprinkle the baked fish with the chopped fresh herbs and serve hot.
Author note
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