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.

Quick and easy oven-baked fish filet with herbs, served in a creamy sauce on a dark plate. Knife and fork on the side. Lime slice in the background, offering a touch of zest.

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

  • A Fast and Easy Weeknight Dinner: This dish comes together in just 30 minutes, making it perfect for busy weeknights. With minimal prep and simple ingredients, you can have a satisfying homemade meal on the table in no time!
  • Simple, Everyday Ingredients: No fancy ingredients here! This recipe is made with pantry staples like Clamato, evaporated milk, lime juice, and cornstarch. Simple but incredibly delicious!
  • Kid-Approved “Pink Fish”: If your kids are picky eaters like mine, this recipe is a winner. The creamy pink sauce makes it fun and appealing, and the mild-flavored fish ensures no complaints at the dinner table.
  • The Best Sauce for Fish—Ever!: This sauce is the perfect blend of creamy, tangy, and slightly zesty. Unlike heavy cream-based sauces, this one is light and refreshing, making it an excellent match for delicate fish.
  • Versatile Fish Options: While I used Basa fillets, this recipe works well with any mild white fish, like cod, tilapia, or mahi-mahi. No need to make a special trip to the store—just use what you have!

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

  1. 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.
  2. 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.
  3. 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.

Quick and easy creamy fish fillet casserole in a white skillet on a wooden surface, surrounded by a rich red sauce with herbs and accompanied by a lime half nearby.

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.
Quick and easy creamy fish fillet casserole with baked fish fillets topped with herb seasoning in a rich tomato sauce, garnished with parsley, served in a pan on a wooden table alongside sliced lime and a refreshing glass of water.

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

Can I use frozen fish fillets?

Yes! Just make sure to fully thaw and pat them dry before cooking to prevent excess moisture in the sauce.

Is Clamato necessary for this recipe?

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.

Oven-baked fish fillet with seasoning and a creamy sauce on a black plate, garnished with herbs. A lime slice is beside the plate, adding zest. A bowl of spinach and a glass of water sit in the background, making this quick and easy dish feel like an elegant casserole experience.

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Recipe Card

Quick and easy oven-baked fish filet with herbs, served in a creamy sauce on a dark plate. Knife and fork on the side. Lime slice in the background, offering a touch of zest.

Quick and Easy Creamy Fish Fillet Recipe

Oriana Romero
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.
4.25 from 8 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

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.
Oriana’s Notes
 
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.
 
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:
  1. 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.
  2. 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.
  3. 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.
 
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.
 
 

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 435kcalCarbohydrates: 18gProtein: 53gFat: 18gSaturated Fat: 6gCholesterol: 139mgSodium: 222mgFiber: 1gSugar: 13g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine American
Calories 435
Keyword creamy dinner easy Eggless fish recipe

This shop was compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

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4.25 from 8 votes (6 ratings without comment)

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14 Comments

  1. 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!

  2. This not only looks good, it sounds beyond delicious. And the best part it can be enjoyed during the Lent season. #Client

  3. 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

    1. 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.

  4. 5 stars
    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!

  5. 5 stars
    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!