⅔ cup melted butter
⅓ cup heavy cream
¼ cup lemon juice
1 tablespoon mustard
1 pound nile perch fillet (4 fillets 4-ounce each)
4 lemon slices
7 garlic cloves
fresh parsley for garnishing
- Add the melted butter, heavy cream, lemon juice, and mustard to a bowl. Season with salt and pepper and mix.
- Place the fillets in a skillet, season with salt and pepper, then add the lemon slices, and the garlic cloves.
- Pour the heavy cream mixture over the fillets and bake for 20 minutes at 350⁰F/175⁰C.
- Serve garnished with fresh parsley.