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Basa FishBaked Basa Fish with Mint Sauce Serves 4 Mint is an unusual herb to use with fish, but this is sauce is surprisingly good with basa. It’s not the traditional vinegary concoction you have with lamb. Give it a go. The foil keeps the fish moist and it’s plainly cooked – jt’s the sauce that adds the interest. Serve it with buttered potatoes and seasonal vegetables. The mint sauce is perfect with the potatoes as well – the taste of summer. 4 basa fillets Pre-heat your oven to Gas Mark 6, 400F or 200C. Wash and dry the fillets. Oil a shallow baking dish and then lay the fish in it. Season with pepper and some of the lemon juice. Cover with foil and bake for about 20 to 25 minutes. Gently fry the onion in the butter until it’s transparent and soft. Add the peas and a teaspoon of water. Cook for about 3 minutes. Turn this mixture into a blender or food processor, add the mint and yoghurt or crème fraiche and blend until smooth. Add lemon juice and pepper to taste. Serve the fish with the sauce poured over and a sprig of mint to garnish.
For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section. I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.
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