This Quick and Easy Creamy Fish Fillet recipe is simple, delicious, and family-friendly! It’s light, creamy, and refreshing instead of heavy, made with just four simple ingredients you probably already have. Plus, it’s ready in just 30 minutes, making it a lifesaver on busy weeknights when you need something quick but still homemade and satisfying.
Oriana’s Thoughts On The Recipe
Let me introduce you to what my kids call “the pink fish!”. This creamy fish fillet recipe has quickly become a go-to meal in my house, and I think the pink-hued sauce is why my kids love it so much. I love it because it’s quick, easy, and incredibly flavorful. Anytime I need a fuss-free dinner that I know everyone will enjoy, this is at the top of my list!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Fish Fillets: Use any mild white fish, such as Basa, cod, tilapia, or mahi-mahi. These varieties hold up well in the sauce while staying tender and flaky.
- Salt & Black Pepper: Basic seasonings to enhance the natural flavor of the fish.
- Olive Oil: Used for sautéing the onion and garlic, adding a rich depth of flavor.
- Onion & Garlic: These aromatics create a flavorful base for the sauce.
- Clamato® Original Flavor: Adds a unique tomato and seafood essence that pairs beautifully with the fish.
- Evaporated Milk: Gives the sauce its creamy texture without making it too heavy.
- Cornstarch: Acts as a thickener to give the sauce the perfect consistency.
- Lime Juice & Lime Zest: Adds a fresh, citrusy brightness to balance the creaminess.
- Red Pepper Flakes (Optional): For a little kick, add red pepper flakes! Totally optional but highly recommended if you like a bit of heat.
- Fresh Parsley (Optional): A sprinkle of parsley on top adds a fresh touch and a pop of color.
Food Allergy Swaps
- Dairy-Free: Substitute evaporated milk with dairy-free evaporated milk, or a dairy-free cream alternative.
- Gluten-Free: This recipe is naturally gluten-free! Just double-check your Clamato for any added gluten ingredients.
Potential Recipe Challenges & Pro Tips
- Sauce Not Thickening Enough: If your sauce seems too runny, it might be due to undercooked cornstarch. Pro Tip: Let the sauce simmer for a few minutes, stirring constantly, until it reaches the right consistency. If needed, mix an extra teaspoon of cornstarch with a bit of water and stir it in.
- Fish Breaking Apart While Cooking: Some white fish fillets are delicate and can fall apart easily. Pro Tip: Use a spatula to gently flip the fish, and avoid overcooking.
- Sauce Curdling: Sometimes, mixing acidic ingredients like lime juice with dairy can cause curdling. Pro Tip: Make sure to add the lime juice at the end of cooking and stir gently to combine.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season The Fish
Pat fillets dry with a paper towel. Season fillets on both sides with salt and pepper.
Step 2 – Saute Veggies
Heat oil in a large nonstick or cast-iron skillet over medium heat. Add onions; cook for 3 minutes, or until translucent and fragrant. Add garlic; cook for 1 minute, constantly stirring to avoid burning.
Step 3 – Add The Sauce Ingredients
Add Clamato®, evaporated milk, cornstarch, lime juice, and lime zest; mix to combine. Cook for 5 – 6 minutes, frequently stirring, until sauce thickens a little. Place fish fillets over the sauce.
Step 4 – Bake
Bake for 15 – 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with red pepper flakes and chopped parsley (if using). Serve immediately with your favorite side dishes, such as rice, mashed potatoes, or cauliflower rice.
Extra Recipe Tips For Success
- Pat the fish fillets dry before seasoning to help them cook evenly.
- Don’t skip the lime zest—it adds a lot of fresh flavor!
- If you like a thicker sauce, use a little extra cornstarch.
Variations & Additions
- Spicy Version: Add a dash of hot sauce or more red pepper flakes for extra heat.
- Veggie Boost: Stir in some chopped bell peppers or spinach for added nutrition.
- Cheesy Twist: Sprinkle some grated Parmesan on top before serving for extra richness.
Storing and Freezing Instructions
Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat: Warm gently in a skillet over low heat, adding a splash of milk if needed to loosen the sauce. Or arrange the fillets in a baking dish and cover them with foil. Bake at 350º F (180º C) for 8-10 minutes, or until heated through.
Freezing: This dish isn’t ideal for freezing, as the sauce may separate when thawed.
Frequently Asked Questions
Yes! Just make sure to fully thaw and pat them dry before cooking to prevent excess moisture in the sauce.
Clamato gives the sauce its unique tangy flavor, but if you don’t have it, you can substitute it with a mix of tomato juice and a splash of seafood stock or clam juice.
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Recipe Card
Quick and Easy Creamy Fish Fillet Recipe
Ingredients
- 2 lb (900 g) white fish fillets (4 big fillets approx.), (such as Basa, Cod, or tilapia or any white fish fillet of your liking)
- Salt and black pepper to taste
- 2 tablespoons (30 ml) olive oil
- 1/2 cup onion, finely chopped (about one medium onion)
- 2 garlic cloves, minced
- 1 1/2 cups (360 ml) Clamato® Original flavor
- 1 can (12 oz) evaporated milk
- 1 tablespoon (10 g) cornstarch
- 2 tablespoon (30 ml) lime or lemon juice
- 2 teaspoons lime zest
- Red pepper flakes (optional)
- Fresh parsley leaves, finely chopped (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 425º F (220º C).
- Pat fillets dry with a paper towel. Season fillets on both sides with salt and pepper.
- Heat oil in a large oven safe skillet over medium heat. Add onions; cook for 3 minutes, or until translucent and fragrant. Add garlic; cook for 1 minute, constantly stirring to avoid burning.
- Add Clamato®, evaporated milk, cornstarch, lime juice, and lime zest; mix to combine. Cook for 5 – 6 minutes, frequently stirring, until sauce thickens a little. Place fish fillets over the sauce.
- Bake for 15 – 20 minutes, or until fish flakes easily when tested with a fork.Tip: If you’re using a meat thermometer, insert it sideways into the thickest part of the fillet. The temperature should be 145° F (63° C).
- Sprinkle with red pepper flakes and chopped parsley (if using). Serve immediately with your favorite side dish, such as rice or mashed potatoes , or cauliflower rice.
- Dairy-Free: Substitute evaporated milk with dairy-free evaporated milk, or a dairy-free cream alternative.
- Gluten-Free: This recipe is naturally gluten-free! Just double-check your Clamato for any added gluten ingredients.
- Sauce Not Thickening Enough: If your sauce seems too runny, it might be due to undercooked cornstarch. Pro Tip: Let the sauce simmer for a few minutes, stirring constantly, until it reaches the right consistency. If needed, mix an extra teaspoon of cornstarch with a bit of water and stir it in.
- Fish Breaking Apart While Cooking: Some white fish fillets are delicate and can fall apart easily. Pro Tip: Use a spatula to gently flip the fish, and avoid overcooking.
- Sauce Curdling: Sometimes, mixing acidic ingredients like lime juice with dairy can cause curdling. Pro Tip: Make sure to add the lime juice at the end of cooking and stir gently to combine.
- Pat the fish fillets dry before seasoning to help them cook evenly.
- Don’t skip the lime zest—it adds a lot of fresh flavor!
- If you like a thicker sauce, use a little extra cornstarch.
- Spicy Version: Add a dash of hot sauce or more red pepper flakes for extra heat.
- Veggie Boost: Stir in some chopped bell peppers or spinach for added nutrition.
- Cheesy Twist: Sprinkle some grated Parmesan on top before serving for extra richness.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This shop was compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
O goodness ~ this looks totally awesome and I so can’t wait to make it ~~ pretty great when you only need the fish and clamato juice to make a new meal!!! Wonder how it would be on sea bass/grouper or red snapper ~~ just can’t bring myself to do tilapia since its farm raised….I know silly aren’t I ~~ anyway I let you know how mine turns out…..have no doubt it will be awesome!
This not only looks good, it sounds beyond delicious. And the best part it can be enjoyed during the Lent season. #Client
Thanks Ana!!
Clamato is something I never heard of. I don’t think we can get it over here. What would you replace it with? This sounds like a delicious meal to please my wife 🙂
Thanks in advance
Hello Simon! Clamato juice is a combination of tomato juice, clam juice and some spices. I think this link might help you http://www.food.com/recipe/clamato-juice-substitute-homemade-copycat-clone-11774 . Thanks for stopping by.
If you can’t find it you could try V8. Maybe add clam juice. She prob isn’t allowed to.suggest that because she’s advertising Clamato.
I have to say that your photos are gorgeous! I literally want to pick up a fork and dive into that dish. Beautiful. Thanks for the recipe!
You are so kind, Meredith! Thanks for stopping by =)
This looks yummy! I’m always on the lookout for great fish recipes for the hubby! This will be going on my to make list for sure!
Thanks Nellie! If you give it a try please come back and let me know how you like it.
This sounds so yummy to me! We eat a lot of Mahi (thank you Costco) and I am always looking for a new way to prepare it! Beautiful photos as well!
Thanks Kathi!! You’re going to love this recipe.
I’m a huge fish fan, but I’ve never tried baking Basa. It looks amazing!
Thank you Raia!