Baked Whitefish with Mustard Sauce

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Baked Whitefish with Mustard Sauce ~ fish fillets baking up in a zesty but comforting cream sauce is a quick and delicious 30 minute meal.

It might be 90 degrees out there, but a new Netflix BBC mystery series came through the mail slot today, the AC is cranking, and we’ve got our throws standing by on the couch.  I actually look forward to this time of the summer when it gets so hot outside that we have no choice but to make it really cold inside.  I’m talking no ice cubes in the wine cold.  It’s a nice excuse to make this cozy baked fish.

I’m a great believer in the virtues of fish.  It’s healthy, quick cooking, and so delicate tasting I can’t see how anyone wouldn’t love it.  Since we eat a lot of it, I like to dramatically change up the way I cook it so we don’t get bored.  Fish in mustard sauce pops up in lots of cultures: India, Britain, France and Germany, just off the top of my head, and probably many more.  It’s a recurring staple in our lives, and brings us back to student days in London.  One of the great things about it is that you can get it all ready and put the covered pan in the refrigerator until you’re ready to cook.


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2.82 from 11 votes

Baked Whitefish with Mustard Sauce

Course 30 minute dinner, dinner


  • 1 lb whitefish fillet I had the fishmonger remove the skin
  • olive oil


  • 1/2 cup heavy cream
  • juice of 1 lime or lemon
  • 1 Tbsp stone ground Dijon mustard
  • 2 heaping Tbsp capers drained
  • 2 heaping Tbsp snipped fresh chives use parsley, or tarragon, if you don't have chives
  • salt and fresh cracked pepper


  • Preheat oven to 400F
  • Drizzle a little oil in the bottom of a baking dish and lay the fish on top.
  • Whisk together the sauce in a small bowl.  When you add the mustard and the lime to the cream it will thicken.  Taste the sauce and adjust the seasoning if needed.
  • Spread the sauce thickly over the fish.
  • Bake for about 20 minutes, and then put the dish under the broiler until it's slightly browned and bubbling.
  • Sprinkle a few more chives across the top.


  • When I cooked this I actually thinned the sauce with a splash of dry white wine, but because the fish releases juices during the baking, the sauce didn’t need it.  So I’ve left that step out of the recipe above. If you want it to have the extra sauce like you see in the photos, add it back in.
  • I served this with green beans, which are showing up at the farmer’s market right now.

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  • Reply
    November 11, 2016 at 7:37 am


  • Reply
    October 17, 2013 at 7:30 pm

    This may defeat the purpose, but is there anything I could sub for the cream?

  • Reply
    Lea Ann (Cooking On The Ranch)
    July 13, 2012 at 12:00 pm

    I’m loving this recipe. Pinned. I also pinned the Roberts’s fish in parchment and haven’t made that one yet. I obviously need more cooking time. 🙂 I do the same thing when it gets hot. Hole up with the AC cranked, ceiling fans warp speed and cook indoors.

  • Reply
    Ellen B Cookery
    July 13, 2012 at 12:08 am

    I love the sauce!

  • Reply
    July 13, 2012 at 5:52 am

    I have awarded you the On Lovely Blog Award on my blog in tonight’s post.

  • Reply
    July 12, 2012 at 8:27 pm

    Fish is one of my favorites too–and this mustard sauce sounds like an ideal combination. Clearly it’s super easy as well! 🙂

  • Reply
    July 13, 2012 at 3:03 am

    Lovely! This may be my favorite recipe for fish that you’ve posted yet. Reminds me of something Ina Garten makes, which is always a good thing. 😉

  • Reply
    Kitchen Belleicious
    July 12, 2012 at 6:30 pm

    i never knew I could crave a seafood dish but I am craving this now! Looks delicious, healthy, sinful, rich, filling but light? Make sense?LOL!

  • Reply
    July 12, 2012 at 8:56 pm

    Oh, to be in your house right now. Our air sucks butt. I can crank it, but it doesn’t crank back =(. I can imagine the cool air…a good mystery series…and a plate of this fish. Good day, good day. I’m always drawn to things with stone ground mustard in them – I love the look.

  • Reply
    July 12, 2012 at 7:07 pm

    My mouth is watering, literally! I am making fish tonight!

  • Reply
    July 12, 2012 at 6:24 pm

    This looks a great quick, tasty and healthy recipe – thankyou for sharing this and the other fish ideas – I’m not very creative with fish so these are most welcome.
    How strange to read of heat waves and cranking up the AC – here we have the opposite, mostly rain this summer with little sunshine and I have actually turned on the central heating tonight which is most rare in this house!
    Gill xx

  • Reply
    Inside a British Mum's Kitchen
    July 12, 2012 at 5:46 pm

    My mouth is watering – what a wonderful dish – love the mustard sauce
    Mary x

  • Reply
    hobby baker
    July 12, 2012 at 5:05 pm

    That looks awesome, and what a great roundup of recipes! One of my favorite growing up halibut dishes was a creamy baked dish somewhat similar to this. I’ll have to try them both out soon.

  • Reply
    Tricia @ saving room for dessert
    July 12, 2012 at 4:44 pm

    ohh a creamy mustard sauce. Yum! The fish looks so moist and flaky. Enjoy the AC and TV series.