Basa Recipes Jamie Oliver

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.

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.

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.

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.