Basa in lemon-cream sauce

Prep: 20 mins, Cooking: 10 mins By Chantal Lascaris
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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 Tbs Dijon mustard
4 Tbs yoghurt — Greek
1 1/2 Tbs lemon juice
1/2 tsp garlic — cloves, minced
4 Tbs butter — softened
2 spring onions — sliced
fresh chives — for garnishing
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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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