INGREDIENTS
4 x 150 – 180g / 5 – 6 Oz Fish Fillets , About 1.5cm / 1/2″ Thick, Skinless And Boneless (Note 1)
50 G / 4 Tbsp Unsalted Butter
¼ Cup Heavy / Thickened Cream
1 – 2 Garlic Cloves , Minced
1 Tbsp Dijon Mustard
1 ½ Tbsp Lemon Juice
Salt & Pepper
1 ½ Tbsp Finely Chopped Shallots, White Part only.
Fresh Parsley And Lemon Slices , To Serve
METHOD
1 Preheat oven to 200C / 390F (all ovens).
2 Place fish in a baking dish – ensure the fish isn’t crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
3 Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
4 Sprinkle fish with shallots, then pour over sauce.
5 Bake for 10 – 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.
