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Basa in lemon-cream sauce


Basa in lemon-cream sauce

Ingredients 13
Servings
Time 20 min
  • 4-5
    baby marrows, sliced lengthwise
  • salt and pepper to taste
  • 500-700
    g
    Basa fish fillets
  • 2
    tsp
    breadcrumbs
  • 1
    lemon, sliced
  • 65
    g
    tender-stem broccoli
  • 1
    Tbs
    Dijon mustard
  • 4
    Tbs
    Greek yoghurt
  • 1 1/2
    Tbs
    lemon juice
  • 1/2
    tsp
    garlic, minced
  • 4
    Tbs
    butter, softened
  • 2
    spring onions, sliced
  • fresh chives, for garnishing
 

Method

10 min
 

Preheat the oven to 200°C. Arrange the sliced baby marrows over the base of a deep baking dish. Generously season the fish fillets and slice them in half. Place half the fillets on top of the baby marrows, scatter over the breadcrumbs and place the lemon slices on top. Place the balance of the fillets over the bottom ones. Place the broccoli around the fillets along with any baby marrows you might have left over. Mix together the mustard, yoghurt, lemon juice and garlic and pour the mixture over the fish. Dot the butter around the dish and place in the oven. Bake for approximately 10 minutes or until the fish is done. Once cooked, remove and scatter over the spring onions and garnish with the chives. Serve immediately.

This recipe is an extract from Chantal Lascaris’cookbook All Sorts of One Dish Wonders.  

 
All Sorts of One Dish Wonders.
 

 

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