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–+ servings
A large pan with sundried tomatoes in a creamy sauce with basa fillets topped with parsley and lemon wedges.
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4.82 from 70 votes

Basa Fish Fillets with Cream Sauce {Tuscan Style!}

This Basa fish recipe is perfect for a one pan weeknight dinner with its big Tuscan flavor and takes only 15 minutes to make.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: mains
Cuisine: Mediterranean
Servings: 5
Calories: 441kcal
Author: Mimi Harrison
Cost: £1.46

Ingredients

  • 450 g basa fillets (£3.55)
  • 50 g sun-dried tomatoes (£1.15/4)=(£0.29)
  • 150 ml crème fraîche (£1.15/2)=(£0.57)
  • 2 large handfuls spinach (£1.00/4)=(£0.25)
  • 1 large onion, thinly sliced (£0.65/3)=(£0.22)
  • 3 cloves garlic, minced (£0.75/3)=(£0.25)
  • 300 g brown rice, cooked according to packet instructions (£1.45)
  • ½ lemon, juiced (£0.20)
  • 1 handful fresh parsley (£0.50)

CUPBOARD ESSENTIALS

  • 600 ml fish stock
  • 1 tbsp sun-dried tomato oil
  • ½ tsp chilli flakes
  • 1 tsp of dried basil
  • Salt & Pepper
Metric - US Standard

Instructions

*DEFROST THE BASA FILLETS OVERNIGHT IN THE FRIDGE*

  • Add the brown rice to a medium saucepan with double the amount of water (rice to water ratio 1:2). Bring to a simmer and set the timer to 25 minutes.
  • Heat the sun-dried tomato oil in a large, deep frying pan. Add the thinly sliced onion, chilli flakes, and a pinch of salt and pepper. Gently fry on a medium heat for around 4 minutes.
  • Next, add the minced garlic, dried basil, and sun-dried tomatoes. Continue frying for a couple of minutes.
  • Pour the fish stock into the pan and add the defrosted Basa fillets (seasoned with salt on both sides) into the pan. It doesn't matter if the fillets aren't completely submerged. Reduce the heat to a low simmer for 10 minutes. Cover with a lid.
  • After 10 minutes, add the crème fraîche, lemon juice, and spinach into the pan. Season with salt and pepper. Serve a portion of brown rice with the creamy basa fillets. Top with fresh parsley and enjoy!

Notes

  • Use a deep pan with a wide base for even heat distribution and to ensure all basa fillets are mostly submerged in the stock.
  • Defrost the basa fillets beforehand to season them with salt and pepper, enhancing flavor and reducing cook time.
  • Refrigerate cooked rice promptly for meal prep to avoid risks associated with reheating rice.

Nutrition

Calories: 441kcal | Carbohydrates: 48g | Protein: 26g | Fat: 16g