Grilled Fish with Lemon Cream Sauce and Yellow Rice
A quick and elegant weeknight dinner featuring a perfectly grilled fish fillet, a bright lemon cream sauce, and vibrant yellow rice. Served with roasted Brussels sprouts and a simple arugula salad, this meal comes together in about 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 4 filets white fish fillets
- 1 whole lemon
- ½ cup heavy cream
- 1 cup yellow rice
- 1 pound Brussels sprouts
- 2 cups arugula
Instructions
- 1
Cook the 1 cup yellow rice according to package directions, about 15 minutes. While it cooks, preheat your grill or grill pan over medium-high heat.
- 2
Toss the 1 pound Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast in a 400°F oven or air fryer until tender and browned, about 15 minutes.
- 3
Season the 4 fish fillets with salt and pepper. Grill for 3-4 minutes per side, until opaque and flaky. Remove and keep warm.
- 4
In a small saucepan, combine the 0.5 cup heavy cream and the juice of the 1 lemon. Simmer over medium heat until slightly thickened, about 3 minutes. Season with salt and pepper.
- 5
Serve the fish over the yellow rice, drizzle with the lemon cream sauce, and garnish with the roasted Brussels sprouts and 2 cups arugula on the side.
- 6
Optional: top with chopped chives or caramelized red onions for extra flavor.
Tools you’ll need
- Grill or grill pan
- Saucepan
- Baking sheet or air fryer
- Pot for rice
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