5 - 6 oz fish fillets , about 1 1/2" thick, skinless and boneless
4 tbsp unsalted butter
1/4 cup cream chicken soup
1 - 2 garlic cloves , minced
2 tbsp yellow mustard
4 tbsp lemon juice
Salt & pepper
1 1/2 tbsp finely chopped eschallots
Fresh parsley and lemon slices , to serve
Preheat oven 390F
Place fish in a baking dish Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.
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