Cream Baked Fillet

Five minutes of prep for an elegant fish dinner. Fillets get layered in a baking dish with thin-sliced red onion between them and sliced tomato on top. A sprinkle of dill, salt, and pepper, then a full pint of cream poured over everything. That’s the whole recipe.

The cream does all the heavy lifting. It poaches the fish gently, keeps it moist, and reduces slightly in the oven into a rich, silky sauce that absorbs the dill and tomato juices. No roux, no thickener needed.

Layering the fillets slightly overlapping with onion slices between them creates insulation that prevents the bottom layer from overcooking while the top finishes.

Kitchen Tips

• Use any mild white fish: cod, haddock, sole, or tilapia all work well.
• Slice the onion paper-thin so it softens completely during the short bake. Thick onion slices stay crunchy and raw.
• Don’t overbake. At 15 minutes, check the thickest part of the fish. It should flake easily with a fork.
• Spoon the cream sauce from the dish over each serving. The cream concentrates as it bakes and carries all the dill and tomato flavor.

Variations

• Use half and half instead of cream for a lighter version.
• Add a layer of thinly sliced potatoes on the bottom for a gratin-style one-dish meal.
• Scatter capers over the top before baking for a salty, briny contrast.