Written by Zac’s Meats

Ingredients

• 4 x 150-180g freshly caught local fish fillets, about 1.5cm thick, skinless and boneless
• 50g unsalted butter
• ¼ cup thickened cream
• 1-2 minced garlic cloves
• 1 tbsp Dijon mustard
• 1 1/2 tbsp lemon juice
• Salt & pepper
• 1 1/2 tbsp finely chopped shallots
• Fresh parsley and lemon slices, to serve

Instructions

1. Preheat oven to 200C
2. Place fish in a baking dish, ensure the fish is not crammed in too snugly.
3. Sprinkle both sides of the fish with salt and pepper.
4. 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.
5. Sprinkle fish with shallots, then pour over sauce.
6. 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.