Mustard Cream Sauce With Roasted Fish Recipe
Mustard Cream Sauce With Roasted Fish Recipe is a simple dinner with rich and fresh flavor. Tender roasted fish pairs beautifully with creamy mustard sauce. The sauce has a gentle tang and smooth texture.
Ingredients
- 4 white fish fillets about 6 ounces each
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons unsalted butter
- 2 garlic cloves finely minced
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Prepare the Fish
- Preheat your oven to 400°F. Pat the fish fillets dry with paper towels. Place them on a lined baking sheet. Drizzle with olive oil, then season with salt, pepper, garlic powder and paprika.
Roast the Fish
- Place the seasoned fish in the hot oven. Roast for 12 to 18 minutes, depending on thickness. The fish should become opaque and flake easily with a fork. Avoid overcooking, as thin fillets cook quickly.
Start the Cream Sauce
- While the fish cooks and melt butter in a small saucepan over medium-low heat. Add minced garlic and cook gently for about one minute. Stir often and avoid browning the garlic.
Add the Cream
- Pour the heavy cream into the saucepan. Whisk gently until the cream combines with the butter. Let the mixture warm slowly for two to three minutes without bringing it to a hard boil.
Add the Mustard
- Add Dijon mustard and whole-grain mustard to the warm cream. Whisk until the sauce becomes smooth and creamy. Keep the heat low so the sauce stays silky and does not separate.
Finish the Sauce
- Stir in lemon juice, salt, black pepper, and chopped parsley. Taste carefully and adjust the seasoning. The finished sauce should taste creamy, tangy, savory and slightly bright from the lemon.
Check the Fish
- Remove the fish from the oven when it flakes easily. For food safety, fish should reach 145°F in the thickest part. Let the fillets rest for two minutes before serving.
Notes
- Pat the fish dry before seasoning for better roasting.
- Choose thick white fish fillets for a juicy result.
- Do not boil the cream sauce aggressively.
- Use fresh lemon juice for a brighter flavor.
- Add more Dijon mustard for stronger tang.
- Use only Dijon mustard for a smoother sauce.
- Add a pinch of chili flakes for gentle heat.
- Replace parsley with fresh dill for a fresh seafood flavor.
- Add a little grated Parmesan for extra richness.
- Use half-and-half for a lighter sauce.
- Try cod, haddock, halibut, or another firm white fish.
- Serve the sauce immediately while it is warm and creamy.