Ingredients:

  • 2 Basa fillets (6 oz / 170g each)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon unsalted butter (15g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 tablespoon all-purpose flour (8g), for dredging (optional)
  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/2 red chili, finely chopped
  • 1 (14 oz / 400g) can crushed tomatoes
  • 1 tablespoon tomato paste (15g)
  • 1 teaspoon dried oregano (2g)
  • 1/4 teaspoon sugar (1g)
  • Salt and pepper to taste
  • 1 medium zucchini (approx. 200g), sliced into 1/4-inch (6mm) rounds
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste

Instructions:

  1. Toss zucchini slices with olive oil, salt, and pepper.
  2. Grill zucchini over medium-high heat until tender and grill marks appear. Set aside.
  3. Sauté garlic and chili in olive oil until fragrant. Add crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper. Simmer until slightly thickened.
  4. Pat Basa fillets dry. Season with salt and pepper. Dredge in flour (optional).
  5. Heat olive oil and butter in a skillet over medium-high heat. Pan-fry Basa until golden brown and cooked through (flaky and opaque).
  6. Plate grilled zucchini. Top with pan-fried Basa and a generous spoonful of fiery tomato sauce. Garnish with fresh herbs (optional).