Ingredients:

  • 4 Basa fish fillets (about 6 oz / 170g each), skinless and boneless
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon all-purpose flour (8g), for dusting
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1 ml)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (70g)
  • 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) (120ml)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup grated Parmesan cheese (25g), plus more for garnish
  • 2 tablespoons fresh basil, chopped
  • 1/4 teaspoon red pepper flakes (optional) (1 ml)
  • Salt and pepper to taste

Instructions:

  1. Pat basa fillets dry. In a small bowl, combine flour, salt, and pepper. Dredge each fillet lightly in the flour mixture, shaking off any excess.
  2. Heat olive oil in a large skillet over medium-high heat. Carefully place the basa fillets in the hot skillet and sear for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
  3. Add olive oil to the same skillet over medium heat. Sauté garlic until fragrant (about 30 seconds). Add sun-dried tomatoes and red pepper flakes (if using) and cook for another minute.
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce slightly (about 2-3 minutes).
  5. Stir in the heavy cream and Parmesan cheese. Bring to a simmer, stirring occasionally, until the sauce thickens slightly (about 3-5 minutes).
  6. Season the sauce to taste with salt and pepper. Gently nestle the seared Basa Fish Fillets back into the sauce. Spoon the sauce over the fish. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.