GRILLED BASA FILLET RECIPES

Steps:

• Preheat the oven to oven to 200C/fan 180C/gas 5
• Drizzle a little oil into a roasting dish and place in the oven to heat up.
• After 5 mins add the potatoes, sprinkle over the garlic granuals and mixed herbs and give a little shake to make sure all the potatoes are covered. The potatoes should take 30 mins. Half way through check the potatoes and give a little shake.
• Next we need to make the pesto. Combine tomatoes, cheese, and pine nuts in a food processor and blend until a paste is formed. If the paste is thick add a drizzle of oil.
• Then you need to coat the basa fillets with the paste. Both side and leave to one side. You can do this earlier if you want a more powerful taste.
• 16 minutes before the potatoes are cooked, put the basa fillets under the grill. Cook for 8 minutes on each side under a medium heat.
• You can pot up the left over pesto and use at a later date.
• Once the potatoes and fish have cooked plate up.

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.