Ingredients:

  • 2 (6 oz / 170 g) basa fillets
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (1 g) ground black pepper
  • 1 tbsp (15 ml) avocado oil
  • 3 tbsp (42 g) unsalted butter
  • 2 cloves (6 g) garlic, smashed
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2 g) lemon zest
  • 1 tbsp (4 g) fresh parsley, finely chopped

Instructions:

  1. Remove the basa fillets from the refrigerator 15 minutes before cooking. Press firmly on all sides of the fish with paper towels to remove all surface moisture, then season both sides evenly with the kosher salt and ground black pepper.
  2. Heat the avocado oil in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until the oil shimmers and just begins to smoke.
  3. Carefully place the fillets in the pan and sear undisturbed for 3 to 4 minutes until a golden-brown crust forms. Flip the fillets carefully using a fish spatula.
  4. Immediately reduce the heat to medium and add the unsalted butter and smashed garlic to the pan.
  5. As the butter foams and turns a toasted amber color, stir in the fresh lemon juice.
  6. Use a spoon to continuously pour the brown butter over the fillets for the final 2 minutes of cooking until the fish is opaque and reaches an internal temperature of 145°F (63°C).
  7. Remove the pan from the heat. Stir the lemon zest and finely chopped parsley into the remaining butter in the pan.
  8. Transfer the fillets to a plate and spoon the lemon butter sauce generously over the top.