Description
This Buttery Cheesy Basa recipe features tender basa fillets cooked in a rich, creamy sauce made with butter, garlic, heavy cream, and a blend of Parmesan and mozzarella cheeses. Enhanced with oregano and fresh parsley, this dish is both flavorful and comforting, perfect for a quick yet elegant dinner.
Ingredients
Scale
Fish
- 4 basa fillets (about 4 oz each)
- Salt and black pepper, to taste
- 1 tsp dried oregano
Cooking Fats
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Sauce
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Garnish & Serving
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 lemon, sliced (for serving)
Instructions
- Season the Fish: Season the basa fillets evenly on both sides with salt, black pepper, and dried oregano to infuse the fish with herbaceous flavor.
- Cook the Basa Fillets: Heat olive oil and butter together in a large skillet over medium heat. Once the butter is melted and sizzling, add the seasoned basa fillets. Cook each side for 3-4 minutes until the fillets turn golden brown and are fully cooked through. Remove the fish from the skillet and set aside to keep warm.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, ensuring you don’t burn the garlic to maintain a delicate taste.
- Make the Creamy Sauce: Pour in the heavy cream, stirring to combine and deglazing the pan by scraping up any browned bits from cooking the fish, which adds rich flavor to the sauce.
- Add the Cheeses: Lower the heat to low, then add grated Parmesan and shredded mozzarella cheese to the skillet. Stir continuously until the cheeses melt completely and the sauce becomes smooth and creamy.
- Reintroduce the Fish: Return the cooked basa fillets to the skillet, spooning some of the creamy cheesy sauce over the fillets. Cook for an additional 2-3 minutes to warm through and allow the cheese to fully melt and coat the fish.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley and lemon slices, then serve immediately. This dish pairs wonderfully with sides like rice, steamed vegetables, or a fresh green salad.
Notes
- Ensure not to overcook the basa fillets to maintain their delicate texture.
- Use freshly grated Parmesan for the best flavor and melting quality.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk, though sauce may be less rich.
- Lemon slices add a refreshing zing that complements the creamy sauce well.
- Leftover sauce can be used over pasta or steamed vegetables for an added cheesy touch.
