Place fillets in a single layer in a baking dish. Season with salt and pepper. Divide the tomato and dice evenly over the fillets. Sprinkle the fillets with chicken broth and freshly squeezed lemon juice. Cover the pan and bake in a preheated 400° oven for about 10-15 minutes, or until fish flakes easily. While fish is cooking, combine shallot, garlic, chicken broth and turmeric in a sauce pan. Over medium heat, reduce by half. Add basil and seasonings; reduce heat to low. Whisk in the sour cream.
Recipe provided by Ohio Aquaculture Association.