Ingredients:

  • 1.5 lb white fish fillets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter, melted
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Heat the oven. Preheat to 400°F (200°C). Lightly grease your baking dish with olive oil. Note: Preheating is critical so the fish doesn't sit in a cold pan and leak juice.
  2. Prep the fillets. Pat the fish fillets completely dry with paper towels. Season both sides with salt and pepper.
  3. Mix the base. In a medium mixing bowl, combine the melted butter, heavy cream, minced garlic, lemon juice, and lemon zest.
  4. Whisk it. Whisk vigorously until the mixture is smooth and pale. You should see a velvety consistency here.
  5. Position the fish. Arrange the fillets in the baking dish, leaving a little space between each one.
  6. Apply sauce. Pour the cream mixture evenly over the top of each fillet. Use a spoon to make sure every inch is covered.
  7. Bake. Place in the oven for 10–12 minutes until the fish is opaque and flakes easily with a fork. You'll smell the garlic becoming fragrant and toasted.
  8. Finish. Remove from the oven and immediately sprinkle with fresh chopped parsley.
  9. Rest. Let the dish rest for 2 minutes. Note: This allows the sauce to settle and thicken slightly for a better mouthfeel.