Cooking times will vary depending on the thickness and size of your fish. So keep checking the fish while baking to make sure it’s to your desired texture, rather than follow an exact cooking time. This recipe is based on the cooking times for tilapia. Feel free to use whatever white fish you prefer (tilapia, halibut, cod, etc.)
black pepper, to taste (preferably fresh cracked pepper)
For Serving
3Tablespoons(45ml)minced parsleyoptional garnish
optional: serve with cooked pasta, noodles, rice, steamed veggies or side of bread.
Instructions
Rinse and pat dry the fish filets. Season all sides of the fish with salt and pepper. (optional) Season with sprinkle of paprika and ground cumin for more flavor.
Heat a large oven-proof skillet over medium-high heat, and add olive oil or melt the 2 tablespoons of butter. Stir in garlic and cook until fragrant, about 30 seconds.
Add the heavy whipping cream, chicken broth, lemon pepper seasoning, Worcestershire sauce, lemon zest, lemon juice, and mustard. Whisk the sauce until completely combined. Taste the sauce and season with additional salt and pepper to taste.
Add fish to the skillet. Cover with a lid and cook the fish in the sauce for about 3-10 minutes or until fish is fully cooked (depending on the thickness of your fish).
Top with minced parsley and serve the fish warm on top of rice, pasta, noodles or serve with bread.