Description
This Buttery Cheesy Basa recipe features tender basa fillets cooked in a rich, creamy Parmesan and mozzarella cheese sauce with a hint of garlic and oregano. Ready in just 20 minutes, it’s a comforting and elegant dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Fish
- 4 basa fillets (about 4 oz each)
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried oregano
Cooking fats & seasoning
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
Sauces and cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Garnish
- 1 tbsp fresh parsley, chopped
- 1 lemon, sliced
Instructions
- Season the fish: Pat the basa fillets dry, then season both sides generously with salt, black pepper, and dried oregano to enhance flavor.
- Cook the basa fillets: Heat olive oil and butter in a large skillet over medium heat. When the butter is melted and sizzling, add the basa fillets. Cook for 3-4 minutes on each side until the fillets turn golden brown and are cooked through. Remove the fish from the skillet and set aside.
- Sauté garlic and start sauce: In the same skillet, add minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and stir well, scraping up any browned bits from the skillet bottom to add flavor.
- Add cheeses to sauce: Lower the heat to low. Stir in grated Parmesan and shredded mozzarella cheeses. Continue stirring until the cheese melts completely and forms a smooth, creamy sauce.
- Combine fish and sauce: Return the cooked basa fillets to the skillet. Spoon the cheesy sauce generously over the top. Let it cook for an additional 2-3 minutes on low heat to warm the fish through and fully meld the flavors.
- Garnish and serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the fish and garnish with lemon slices. Serve immediately with a side of rice, steamed vegetables, or a fresh salad.
Notes
- For best results, pat the fish dry before seasoning to ensure a nice sear.
- You can substitute basa with other mild white fish like cod or tilapia.
- If heavy cream is unavailable, use half-and-half but expect a slightly thinner sauce.
- Freshly grated Parmesan cheese melts better and enhances flavor compared to pre-grated.
- Serve with lemon wedges to add a bright, fresh contrast to the rich sauce.
