Basa Recipes Jamie Oliver Food

SECOND TO NONE BAKED BASA

Steps:

• Pre-heat the oven to 400 F.
• Pat the fillets dry with paper towel.
• Sprinkle the oregano and garlic powder on both sides of each fillet.
• Put them in a baking dish and sprinkle with the cheese.
• Sprinkle some more oregano on top of the cheese.
• Cover with foil (or if your baking dish has a lid) and bake for approximately 30 minutes.

CRISPY BAKED BASA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
• Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

PAN-FRIED BASA FILLETS WITH GARLIC POTATOES

Steps:

• In a medium pan of salted, boiling water, cook the potatoes for 12 mins, or until tender.
• While the potatoes are cooking, make the salsa: in a bowl, combine the extra-virgin olive oil, vinegar, lime zest and half the lime juice, the chilli, half the garlic, and the coriander. Season and add extra lime juice to taste, if you like.
• Heat 1 tbsp olive oil in a large frying pan over a high heat. Season the flour and use to coat the basa fillets, then add them to the pan. Fry for 30 secs over a high heat, then reduce the heat to medium-high and fry for a further 2 mins each side, or until golden and cooked through.
• Drain the potatoes. Return to the pan, along with the remaining olive oil and garlic. Lightly crush with a potato masher or a fork, then divide between 2 plates. Top with the fish and drizzle over the chilli and coriander salsa.

ONE-PAN FABULOUS FISH

Steps:

• In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
• Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
• Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
• Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
• Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
• Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

SWEET DIJON BASA SWAI FISH (OR A FISH OF YOUR CHOICE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
• Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
• Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.

SPICY BAKED BASA RECIPE

Steps:

• Pre heat the oven to 180 degrees C.
• Arrange the base fillets on a baking tray in a single layer.
• Sprinkle salt, black pepper powder and lemon juice all over the fish and keep aside for 15 minutes.
• Add oil, red chilli paste, ginger, garlic and tomato puree in a bowl and mix well.
• Brush the marinade all love the fish.
• Bake for 20-25 minutes until fish is cooked.
• Serve hot with grilled vegetables.