Lemon and Garlic Butter Basa

A simple but highly effective way to transform a budget-friendly white fish, this lemon and garlic butter basa features pan-seared fillets bathed in a rich, tangy, and aromatic sauce. The mild fish acts as a perfect canvas for the savory garlic, zesty lemon, and fresh dill.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Fish: Start by thoroughly patting the basa fillets dry on both sides with paper towels. (This is crucial for preventing them from becoming soggy and helps achieve a good sear).

Step 2

Season: Season the fillets generously on both sides with salt, pepper, and the smoked paprika.

Step 3

Heat the Pan: In a large non-stick skillet, melt 1 tablespoon of the butter along with the olive oil over medium-high heat. Swirl to coat the pan.

Step 4

Pan-Sear: Once the pan is hot, carefully place the basa fillets in. Cook, undisturbed, for 3–4 minutes per side until they are opaque, golden-brown on the outside, and flake easily with a fork. (Handle gently; basa is delicate). Remove the fillets to a plate and cover loosely with foil to keep warm.

Step 5

Make the Sauce: In the same skillet, reduce the heat to low-medium. Melt the remaining 3 tablespoons of butter.

Step 6

Add Aromatics: Once the butter is melted, add the minced garlic and red pepper flakes (if using). Cook for just 30–60 seconds, or until fragrant—do not let the garlic brown.

Step 7

Finish the Sauce: Quickly stir in the lemon juice, lemon zest, fresh dill, and fresh parsley. Immediately turn off the heat. The sauce should be bright and glossy.

Step 8

Combine and Serve: Spoon the warm lemon-garlic butter sauce generously over the seared basa fillets.

Step 9

Complete the Meal: Serve immediately on warm plates, accompanied by the steamed samphire, sautéed kale, and an extra squeeze of fresh lemon from a wedge.