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
- Preheat oven to 200C
- Place fish in a baking dish, ensure the fish is not crammed in too snugly.
- Sprinkle both sides of the 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.