Fish Fillets With Lemon Turmeric Sauce

By Moira Hodgson

Updated October 10, 2023

Total Time
15 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(27)
Comments
Read comments

Featured in: FOOD; Fish and Sauces: An Excellent Spring Marriage

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 fish fillets (turbot, sole, flounder or red snapper)

  • 16 asparagus spears

  • 2 shallots

  • 2 tablespoons unsalted butter

  • ¾ to 1 cup heavy cream

  • 1 teaspoon turmeric

  • Juice ½ lemon

  • Coarse salt and freshly ground white pepper to taste

  • 2 tablespoons blanched chopped lemon rind

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 132 milligrams cholesterol; 389 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 27 grams fat; 1 gram trans fat; 4 grams fiber; 665 milligrams sodium; 28 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).

  2. Step 2

    Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.

  3. Step 3

    Drain the asparagus spears and keep warm.

  4. Step 4

    Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.

Tip

  • This is good with boiled new potatoes sprinkled with fresh thyme.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
27 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
deedub-sf

Could any of the following replace the cream : evaporated milk, buttermilk, sour cream, greek yogurt, 2% milk, coconut milk? I know the flavors will change, but will it mess up the cooking so that it doesn't come out like everyone has said here. These are the the things I have in my pantry. I never have cream. Maybe I should start, but until then I hope all you experienced experts will help me out with some advice. TIA!

mMLW

Absolutely wonderful. Shallots were out of season and I couldn’t get any so I used red onion, minced. Otherwise followed the recipe to the letter. Wild-caught frozen cod quick thawed in water, a hefty lemon with thick rinds, blanched and chopped, delicate organic asparagus, quickly steamed, and done! I think it took me all of 20 minutes from melting the butter to serving a truly beautiful dish: deep green asparagus draped over fish covered in golden sauce, and a dollop of sauce on top to finish the composition. I noted that the white pepper is essential. I would not substitute black pepper. I could not believe how delicious the sauce was!

Sara Bradley

I used fresh trout filets, added less cream and twice as much lemon. Also some cayenne. Served over grits. Delicious.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.