- 5 – 6 oz fish fillets, about ½” thick, skinless and boneless
- 4 tbsp unsalted butter
- ¼ cup heavy cream
- 1 – 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1½ tbsp lemon juice
- Salt & pepper
- 1½ tbsp finely chopped scallions, white part only Fresh parsley and lemon slices, to serve
- Preheat oven to 400 degrees (all ovens).
- Place fish in a baking dish – ensure the fish isn’t crammed in too snugly. Sprinkle both sides of fish with salt and pepper.
- 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.
- Sprinkle fish with shallots, then pour over sauce.
- 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.
