Sally's Recipe Of The Week: Baked Fish In Lemony Sauce

Baked Fish In A Lemony Sauce
Serves 2

Here is what you will need:


2 white flaky fish fillets of your choice  (I like Cobia)
2 to 4 TBS unsalted butter
1/4 cup sour cream (If you don't have sour cream you can use real cream and skip the milk.)
1/4 cup milk
1 to 2 cloves minced garlic
1 TBS Dijon mustard
1 1/2 TBS lemon
pinch of sugar
2 TBS finely chopped red onion
salt and pepper
Lemon wedges and chopped parsley for serving. (I did not have parsley)

Preheat oven to 375.


On medium heat (you don't want it to boil) combine milk, sour cream, mustard, garlic, 2 TBS butter,sugar, salt and pepper in a small sauce pan.  Let heat through, melting the butter. This sauce is not overly thick but you can adjust it by adding more sour cream or milk if necessary. Add the lemon juice and taste. Season as needed. If you want add more butter, I ended up using about 3 TBS


I had a big piece of fish so I portioned out two fillets, saving the rest for another meal.  Make sure you pat the fish dry and season both sides with salt and pepper.


Spray a baking dish with canola oil, or brush a light layer on the bottom and sides. place the fish in dish and sprinkle chopped onion on fish then pour your sauce (slightly cooled) over fish.


Oops! I poured the sauce first!  I just coated the onion with sauce and it was fine.


I served on top of my favorite, cauliflower rice, and roasted Brussels sprouts on the side. 

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