recipe

August 25, 2020

Whitefish Fillets in Lemon Cream Sauce

If you saw my previous post about smoked whitefish, you know all about our Wisconsin cabin adventures and Halvorson’s. Fish Market. We love visiting our friends at least once a summer to enjoy some relaxing time away and pick up some fresh whitefish. We also enjoy our fair share of our friend Chas’s homemade granola.

This whitefish recipe is simple and delicious. The whitefish fillets are fresh and you can’t go wrong with a lemon cream sauce that is light, flavorful and perfect for the delicate fish.

Whitefish Recipe With Lemon Cream Sauce

INGREDIENTS

  • 4  6 oz fish fillets  1/2″ thick, skinless and boneless (I used whitefish here but you could use trout, catfish, tilapia or any other thin fillets)
  • 4 tbsp unsalted butter
  • 1/3 c heavy cream
  • 1  garlic clove, mincedWhitefish Filets
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • Kosher salt & pepper for sprinkling fillets
  • 2 tbsp finely chopped shallots
  • 2 tbsp fresh parsley
  • Lemon slices to garnish

INSTRUCTIONS

  • Preheat oven to 375 degrees.
  • Place fish in a baking dish — ensure the fish isn’t crammed in too snugly.Whitefish Filets in Lemon Cream Sauce
  • Sprinkle both sides of fish with salt and pepper.
  • Place butter, cream, garlic, mustard and lemon juice in a saucepan — let sit on the stove until the butter melts while you are reheating the oven for this fish. Alternately, you can heat up in the microwave, if desired.
  • Sprinkle fish with shallots, then pour over the sauce.
  • Bake for 12 minutes, or until fish is just cooked.
  • Remove from oven and transfer fish to serving plates.
  • Spoon sauce over fish and garnish with parsley and lemon wedges

Check out all my recipes here.

Whitefish Fillets in Lemon Cream Sauce

INGREDIENTS

  • 4  6 oz fish fillets  1/2″ thick, skinless and boneless (I used whitefish here but you could use trout, catfish, tilapia or any other thin fillets)
  • 4 tbsp unsalted butter
  • 1/3 c heavy cream
  • 1  garlic clove, minced
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • Kosher salt & pepper for sprinkling fillets
  • 2 tbsp finely chopped shallots
  • 2 tbsp fresh parsley
  • Lemon slices to garnish

INSTRUCTIONS

  • Preheat oven to 375 degrees.
  • 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 and lemon juice in a saucepan — let sit on the stove until the butter melts while you are reheating the oven for this fish. Alternately, you can heat up in the microwave, if desired.
  • Sprinkle fish with shallots, then pour over the sauce.
  • Bake for 12 minutes, or until fish is just cooked.
  • Remove from oven and transfer fish to serving plates.
  • Spoon sauce over fish and garnish with parsley and lemon wedges

Check out all my recipes here.