Ingredients:

  • 2 Basa Fish Fillets (6-8 ounces/170-225g each), skin on or off, patted dry
  • 1 tablespoon Olive Oil (15 ml)
  • 1/2 teaspoon Salt (3 g)
  • 1/4 teaspoon Black Pepper (1 g)
  • 4 tablespoons Unsalted Butter (57 g, cut into cubes)
  • 1 tablespoon Fresh Lemon Juice (15 ml)
  • 1 tablespoon Chopped Fresh Parsley (optional, for garnish) (about 4 g)
  • 1 clove Garlic (minced)
  • 1/4 teaspoon Red Pepper Flakes (optional, for a little kick) (0.5 g)
  • Salt and Black Pepper to taste

Instructions:

  1. Pat the basa fillets completely dry with paper towels. Season generously with salt and pepper.
  2. Add minced garlic to the pan and cook until its golden and fragrant. Don't burn.
  3. Heat olive oil in a large skillet over medium-high heat. Add the fish fillets, making sure not to overcrowd the pan. If the skin is on, place skin-side down. Cook until golden brown and cooked almost all the way through, flipping once, approximately 4-6 minutes per side, depending on thickness. Remove from pan and set aside.
  4. In a small saucepan or the same skillet (wiped clean), melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter melts, foams, then turns a golden brown color and emits a nutty aroma (about 3-5 minutes). Watch carefully; it burns easily!
  5. Remove the browned butter from the heat. Stir in the lemon juice, red pepper flakes (if using), and salt and pepper to taste. The butter will sizzle when you add the lemon juice.
  6. Place the cooked basa fillets on plates. Spoon the lemon brown butter sauce generously over the fish. Garnish with chopped fresh parsley, if desired.