Cod With Lemon Cream Sauce

Ingredients

4 x 150- 180g / 5 – 6 oz fish fillets , about 1.5cm / 1/2″ thick, skinless and boneless (Note 1)
4 tbsp unsalted butter
1/4 cup cream, heavy / thickened (See Note 2 for sub options)
1 – 2 garlic cloves , minced
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
0.3 grams xanthan gum
Salt & pepper
1 1/2 tbsp shallots, finely chopped
Fresh parsley and lemon slices , to serve

Preheat oven to 200°C / 390°F (all oven types).
Place fish in a baking dish – ensure the fish isn’t crammed in too snugly.
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 in 2 x 30 sec bursts, stirring in between, until melted and smooth.
Add xanthan gum and blend with immersion blender
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.