Crispy Baked Basa

Crispy Baked Basa

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"Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish."

Ingredients 30 m {{adjustedServings}} servings 320 cals

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Nutrition

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  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
  3. Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
  4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.
Tips & Tricks
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Pan-seared salmon with mushrooms, potatoes, and a cherry tomato relish.

Chef John's Baked Lemon Pepper Salmon

Make this healthy dish with your favorite wild salmon.

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Reviews 52

  1. 69 Ratings

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MOLLYE6
6/22/2006

My family loved this recipe, I'll definately make it again. I didn't have any stone ground mustard, so I used regular, and I skipped the hot sauce because our kids are small. It was great! Thanks for the recipe!!

What a Dish!
1/11/2007

I liked this- it was so easy and had a really good flavor. I've never had Basa before- it's a very mild fish. I made the sauce a few hours before dinner (using light mayo). I brushed the olive oil on the fillets and coated them with regular dry bread crumbs- I didn't bother spraying any more olive oil on. These baked up with a nice coating that was pretty crispy even without the extra olive oil. The lemon and garlic on top is a nice addition. Served with Parmesan Noodles from this site and a green salad.

RobinO
6/25/2010

This recipe is super easy and quick to make!! I used panko (japanese breadcrumbs) instead of the melba toast and I amped up the sauce a bit with extra hot sauce, some lemon juice and a dash of cayenne. My husband and I really loved it and will use this recipe on other white fish like tilapia and sole.