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Shared By Katie Heathershaw

Baked Fish With Lemon Cream Sauce

Ingredients

  • Ingredients
  • 4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless (Note 1)
  • 50 g / 4 tbsp unsalted butter
  • 1/4 cup heavy / thickened cream (See Note 2 for sub options)
  • 1 - 2 garlic cloves , minced
  • 1 tbsp Dijon mustard
  • 1 1/2 tbsp lemon juice
  • Salt & pepper
  • 1 1/2 tbsp finely chopped eschallots , white part only (Note 3)
  • Fresh parsley and lemon slices , to serve

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