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Baked Fish with Lemon Cream Sauce
Ingredients
  • 4 x 150 to 180g / 5 to 6 oz fish fillets , about 1.5cm / ½" thick, skinless and boneless (Note 1)
  • 50 g / 4 tbsp unsalted butter
  • ¼ cup heavy / thickened cream (See Note 2 for sub options)
  • 1 to 2 garlic cloves , minced
  • 1 tbsp Dijon mustard
  • 1 ½ tbsp lemon juice
  • Salt & pepper
  • 1 ½ tbsp finely chopped eschallots , white part only (Note 3)
  • Fresh parsley and lemon slices , to serve
Steps
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