Name: Basa in lemon-cream sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: serving
Cuisine: Bake
Ingredients: 4-5 courgettes baby, sliced lengthways; salt and freshly ground black pepper to taste; 500-700 g basa fish fillets; 2 tsp breadcrumbs; 1 lemon sliced; 65 g tender stem broccoli; 1 Dijon mustard; 4 yoghurt Greek; 1 1/2 lemon juice; 1/2 tsp garlic cloves, minced; 4 butter softened; 2 spring onions sliced; fresh chives for garnishing

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Ingredients (13)

4-5	courgettes — baby, sliced lengthways
	salt and freshly ground black pepper — to taste
500-700 g	basa fish fillets
2 tsp	breadcrumbs
1	lemon — sliced
65 g	tender stem broccoli
1	Dijon mustard
4	yoghurt — Greek
1 1/2	lemon juice
1/2 tsp	garlic — cloves, minced
4	butter — softened
2	spring onions — sliced
	fresh chives — for garnishing

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Method:

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.