Name: Pan-Seared Basa in Garlic & Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 basa fillets; 1 tbsp olive oil; 1 tbsp butter; 1 tsp smoked paprika; Salt & freshly ground black pepper; 1 medium onion, finely chopped; 5 garlic cloves, finely chopped or crushed; 1 tbsp tomato purée; 1 x 400g tin chopped tomatoes; 100ml chicken or vegetable stock; 1 tsp dried oregano; 1/2 tsp chilli flakes (optional); 1 tsp sugar or honey; 1 tsp Worcestershire sauce; 1 tbsp lemon juice; Small handful fresh parsley, chopped; New potatoes, rice or crusty bread

Method

10 mins prep25 mins cook35 mins total

Pat the basa dry, then season both sides with the smoked paprika, salt and black pepper.
Heat the oil and butter in a wide frying pan over medium-high heat. Sear the fillets for 2–3 minutes per side until lightly golden, then transfer them to a plate.
Lower the heat to medium. Add the onion to the pan and cook for 4–5 minutes until softened and lightly coloured.
Stir in the garlic for 30–60 seconds, then add the tomato purée and cook for 1–2 minutes until it darkens slightly.
Add the chopped tomatoes, stock, oregano, chilli flakes, sugar or honey and Worcestershire sauce. Season lightly, then simmer uncovered for 10–12 minutes until thick and glossy.
Return the basa to the pan and spoon over the sauce. Cook gently for 4–5 minutes, until the fish is opaque and flakes easily.
Stir the lemon juice through the sauce, scatter over the parsley and serve with new potatoes, rice or crusty bread.

Notes

Pat the basa dry before seasoning so it sears rather than steams. Turn delicate fillets only once where possible, using a wide fish slice.

If the sauce thickens before the fish is ready, loosen it with a splash of stock or water. Basa fillets vary in thickness, so check that the flesh is opaque and flakes easily.