Description
This recipe is naturally low in carbs and high in protein, which helps support steadier blood sugars. The fat from butter and cream slows digestion just enough to keep things balanced, while the lemon and mustard keep the flavor bright instead of heavy.
Ingredients
Units
Scale
- 4 white fish fillets (5.5 oz / 155 g each, about 1/2-inch thick)
- Salt and black pepper, to taste
- 4 tbsp unsalted butter
- 2 fl oz (60 ml) oat cream
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp shallots, finely chopped
- Optional for serving:
- Fresh parsley, lemon slices
Instructions
- Preheat the oven to 390°F (200°C).
- Place the fish fillets in a baking dish and season both sides with salt and pepper.
- In a small saucepan over low heat, combine the butter, oat cream, garlic, Dijon mustard, lemon juice, salt, and pepper. Stir occasionally until the butter melts and the sauce is smooth.
- Sprinkle the shallots over the fish, then pour the lemon sauce evenly on top.
- Bake for 10–12 minutes, or until the fish is just cooked through and flakes easily with a fork.
- Spoon extra sauce over the fish before serving. Finish with parsley and lemon slices if using.
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 filet
- Calories: 426
- Sugar: 0.9 g
- Sodium: 794.7 mg
- Fat: 28.3 g
- Saturated Fat: 12.2 g
- Carbohydrates: 2.2 g
- Fiber: 0.3 g
- Protein: 38.6 g
- Cholesterol: 165.3 mg
