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.)
For the Fish
4(6 ounce)(4(170g))tilapia filets, or any white fish
black pepper, to taste (preferably fresh cracked pepper)
3tablespoons(45ml)minced parsleyoptional garnish
optional: serve with cooked pasta, noodles, rice, steamed veggies or side of bread.
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 heavy whipping cream, chicken broth, lemon pepper seasoning, Worcestershire, 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). Serve warm.