Baked Basa Fish with Mint Sauce
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 – it’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.
Pre-heat your oven to Gas Mark 6, 400F or 200C.
Wash and dry the basa.
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.
Test the fish for 'doneness'. Remove the foil (be careful as there will be lots of steam) and press the basa with your finger. If it is firm to the touch then it is ready to eat - if not, then cover it with the foil again give it an extra 5 minutes.
Serve the fish with the sauce poured over and a sprig of mint to garnish.
What would you like to see next?The Herb Guide › Herb Recipes › Basa Fish