Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) dry white wine (like Sauvignon Blanc)
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (30 ml) lemon juice, freshly squeezed
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1 cup (100g) panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 tablespoons (30g) unsalted butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 (4-6 ounce/115-170g) Basa fillets, skinless
  • Salt and black pepper, to taste
  • 1 tablespoon (15ml) olive oil
  • Lemon wedges, for serving (optional)

Instructions:

  1. Sauté shallot and garlic in olive oil. Deglaze with white wine. Reduce slightly. Stir in cream, lemon juice, Dijon mustard, salt, pepper, and parsley. Simmer until thickened. Remove from heat.
  2. Combine panko breadcrumbs, Parmesan cheese, melted butter, garlic powder, and oregano in a bowl. Mix well.
  3. Preheat oven to 400°F (200°C). Lightly grease baking dish. Season Basa fillets with salt and pepper.
  4. Place Basa fillets in baking dish. Drizzle with remaining olive oil. Pour creamy sauce over fish. Sprinkle breadcrumb topping evenly over the sauce.
  5. Bake for 20-25 minutes, or until fish is cooked through and flakes easily with a fork and the topping is golden brown.
  6. Garnish with lemon wedges (optional). Serve immediately.