BASA IN LEMON-CREAM SAUCE

THERE ARE SOME INGREDIENTS THAT SIMPLY BELONG TOGETHER. LEMON AND FISH IS ONE OF THOSE COMBINATIONS. BASA (ALSO KNOWN AS PANGASIUS) IS A FRESHWATER WHITE ASIAN FISH THAT BRINGS A MILD, SWEET FLAVOUR TO THE DISH AND WHEN BAKED WITH BABY MARROWS AND BROCCOLI, YOUR TASTE BUDS WILL DANCE IN DELIGHT WITH THE RESULT. MAKE SURE YOU BUY THE FISH FROM A REPUTABLE SUPPLIER (E.G. WOOLWORTHS).

OVEN – BAKING DISH

4–5 baby marrows, sliced lengthwise

salt and pepper to taste

500–700g basa fish fillets

2 tsp fresh breadcrumbs

1 lemon, sliced

65g tender-stem broccoli

1 Tbsp Dijon mustard

4 Tbsp Greek yoghurt

1½ Tbsp lemon juice

½ tsp minced garlic

4 Tbsp softened butter (but not melted)

2 spring onions, sliced

snipped fresh chives for garnishing

1.Preheat the oven to 200°C.

2.Arrange the sliced baby marrows over the base of a deep baking dish.

3.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.

4.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.

5.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.