Golden Milk Steamed Rockfish with Vegetables
Serving Size:4|Prep Time:15minutes|Cook Time:20minutes

  1. Preheat the oven to 375ºF.
  2. Place the turmeric and ginger into a 10-inch skillet. Toast the spices over medium-high heat while stirring, about 3 – 4 minutes or until the spices are aromatic. Do not burn.
  3. Remove skillet from the heat, add all the vegetables to the toasted spices along with the salt and pepper. Toss with tongs to mix the vegetables and distribute the seasonings.
  4. Place the fish pieces on top of the vegetables. Top each piece of fish with 2 slices of lemon, then drizzle with the oil and add the milk.
  5. Place the skillet over medium-high heat and cover. Lift the lid and baste with the golden milk by spooning the liquid over the fish until the liquid comes to a simmer.
  6. Place the entire covered skillet in the oven and bake for 8 – 10 minutes. At 8 minutes, insert an instant-read thermometer into the center of the thickest piece of fish. When the temperature reaches 138 -140ºF degrees, remove the skillet from the oven. If the fish is not cooked to your liking, cover and continue cooking for 2 to 5 minutes longer.
  7. Place the fish and vegetables into soup plates. Pour the golden milk into a creamer to pour over the dish at the table. Sprinkle each serving with the fresh herbs.
Chef’s Narrative
Try this with virtually any fish. Chicken breast prepared in this manner is terrific as well. Serve with a steamed grain like quinoa or farro or with cooked white beans.
Recipe Substitutions
Shrimp, most fin and flat fish; turkey breast. Replace high protein, low-fat milk with 1 cup of full-fat coconut milk for a dairy-free version.
  • teaspoonturmeric powder
  • teaspoonground ginger
  • 2branches celery, cut into ¼ inch long strips, about 1 heaping cup
  • 1large carrot spiral cut, or cut into ¼ inch long strips, about 1 heaping cup
  • 1medium leek (white and light green parts only), halved lengthwise, each half cut lengthwise into 3/8-inch strips about 1 cup
  • ¼teaspoonsalt
  • ¼teaspoonfreshly ground pepper
  • 4rockfish fillets (about 6 ounces each), bones and skin removed
  • 1lemon, ends trimmed and sliced into 8 wheels
  • 2tablespoonsolive oil
  • 1cupLulubelle’s high protein, low fat milk
  • 4sprigs fresh tarragon, dill or fennel, about 4 inches long, stems removed, leaves roughly chopped (about 1½ tablespoons chopped herbs)
  • 1tablespoonchives, cut into one-inch lengths

AllergensFish, Milk