Basa fillet with garlic, spring onion & paprika butter
Prep
5 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just fifteen minutes flat. Basa is such an affordable white fish, and it's naturally lean and packed with protein, making it perfect for a lighter meal that still feels satisfying. The garlic and paprika butter transforms these delicate fillets into something really special, while the spring onions add a fresh, bright note. Serve it over rice or potatoes with your favourite vegetables, and you've got an impressive dinner that tastes like you've spent far more time in the kitchen than you actually have.
Ella x
Ingredients
- 1 tbspolive oil
- 2 tbspplain flour
- 12 basa fillets(ours weighed 250g in total)
- 50 gsalted butter
- 13 spring onions finely sliced
- 12 garlic cloves grated
- 1 tspsmoked sweet paprika
- 1cooked rice or potatoes and veg to serve
Detail level
Instructions
- 1
Pour the olive oil into a frying pan over a medium heat. Put the flour on a plate and season with salt and pepper, then season the basa fillets. Dip the basa in a light coating of the flour, shaking off the excess.
- 2
Once the oil is hot lower in the fish and cook for 2-3 mins on each side until lightly golden and the fish flakes when pressed. Remove and drain on kitchen paper.
- 3
Melt the butter in the pan on a medium heat. Once foaming, stir in the spring onions and garlic with a small pinch of salt and a good few twists of black pepper. Cook for 1-2 mins, then scatter in the paprika and toast for 30 seconds, stirring well to combine. Pour over the fish and serve with rice or potatoes and vegetables.
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