Lemony Baked Basa – Quick and Easy!

Light and lemony baked basa is as delicious as it is pretty. It’s a quick and easy recipe.

This recipe works well with many types of fish including mahi mahi, swai and tilapia.  It even works on Baked Lemon Pepper Chicken. But, it is spectacular on basa.

Special offers on basa at Vasha’s outlet in Freeport–everything exotic going on here. It has a moist, light-firm texture and a very mild fish flavor. That’s what makes it so popular these days. It easily soaks up the lemon, butter and spices in this recipe. You won’t believe you are eating a cousin to a catfish!

Easy recipe to make at home especially at it’s allergy friendly and depending upon how much and what type of butter is used, low in WW points. It’s also nice over salad greens or in a fish taco. ?

The fresh feel of this dish is owed to the chopped green onions and parsley. And, of course, the fresh squeezed lemon. ?

Easy Prep For Lemony Baked Basa

The preparation is E-A-S-Y. Pour the melted butter and lemon over the fish and then sprinkle the rest of the ingredients over the top. Or, use pats of butter that will melt during the cooking process.

It is easy to adjust the number of servings. Each fish fillet is topped with:

  • 1 Tablespoon butter (or substitute)
  • 1 Tablespoon lemon juice
  • Pinch of lemon-pepper seasoning
  • Dash of garlic powder,
  • Smidgeon of paprika
  • Salt to taste
  • 1/2 Tablespoon green onion
  • 1/2 Tablespoon parsley

Adorable measuring spoons can be used with these labels. But, you don’t need them…just evenly sprinkle the spices over the top of the fish.

Lemony baked basa is great over salad greens or in a fish taco too! Doesn’t it just shriek healthy goodness?

Recipe Notes

  • This can be made ahead and frozen in aluminum baking tins. Freeze for up to two months and defrost in refrigerator for 8-12 hours before serving. Adapted from The Southern Sass Cookbook.

 



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