Baked White Fish

    45 minutes

    This is a wonderful way to bake fish fillets, but it is definitely not low-fat! The onion and mustard make this cream sauce seductively flavourful.

    124 people made this

    Serves: 8 

    • 1 kg white fish fillets
    • 1 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 3 tablespoons butter
    • 1/4 cup minced onion
    • 3 tablespoons plain flour
    • 1 teaspoon ground dry mustard
    • 1/2 teaspoon salt
    • 2/3 cup (170ml) thickened cream
    • 2/3 cup (170ml) whole milk
    • 1 cup grated sharp Cheddar cheese
    • 1/4 teaspoon paprika

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Lightly butter a large baking dish.
    2. Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
    3. In a frypan or frying pan melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, cream and milk. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
    4. Bake in preheated oven for 30 minutes, until brown and bubbly.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (99)


    This was very good. I used 1/2 skim milk and 1/2 2% instead of all the cream. I also added a dash of cayenne pepper to cream sauce. Was just rich enough, definitely didn't miss all the cream or all the calories.  -  27 Nov 2002  (Review from Allrecipes USA and Canada)


    First I have to say that I am American and my husband is 100% Scottish. The only way he has ever had fish is as 'fish and chips' deep fried. I gave him two options from this site and he said 'suprise me'. So I made this one. He absolutly loved it, and so did I!! Like others, I added mushrooms, but I did not have cream so I used whole milk and added a bit of cream cheese (cutting out the other cheeses). Also, I only had Scottish spicy mustand as I am living in Scotland but still love this site. And I have to say it was amazing, and even though I only ate this 4 hours ago I am craving it already and so is my husband. I am only 22, but have been cooking for many years and all I went onto this site for today was cooking times, but this idea was very good. I would have never thought to put this sauce with fish, but it really worked! Thank you!!  -  09 Jun 2006  (Review from Allrecipes USA and Canada)


    This was quite good. The husband loved it. I would recommend if you cut the recipe in half do NOT cut the sauce in half as well. You really need the full amount.  -  13 Apr 2006  (Review from Allrecipes USA and Canada)