Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 small onion, finely chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, deseeded and chopped (approx. 150g)
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 (14.5 oz) can diced tomatoes, undrained (approx. 400g)
  • 1 (15 oz) can cannellini beans, drained and rinsed (approx. 425g)
  • Salt and freshly ground black pepper to taste
  • 1 tbsp chopped fresh parsley, for garnish
  • 2 basa fillets (approx. 5-6 oz each / 140-170g each), skin on or off, patted dry
  • 1 tbsp olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in the saucepan. Sauté onion until softened. Add garlic and bell pepper; cook until slightly softened.
  2. Stir in smoked paprika and oregano. Add diced tomatoes and cannellini beans. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.
  3. While beans are simmering, pat the basa fillets dry with paper towels. Season with salt and pepper.
  4. Heat olive oil in the skillet over medium-high heat. Place basa fillets in the hot pan, skin-side down if using skin-on fillets. Cook for 3-4 minutes per side, or until golden brown and cooked through (fish should flake easily with a fork). The internal temperature should reach 145°F (63°C).
  5. Remove basa from the pan and squeeze lemon juice over them. Spoon smoky tomato beans onto plates. Top with the pan-fried basa. Garnish with fresh parsley.