Ingredients:

  • 2 Swai fillets (6-8 ounces/ 170-225g each), patted dry
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (57g), cut into cubes
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup fresh lemon juice (60ml), from about 1-2 lemons
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 tablespoon capers, drained (optional)
  • Pinch of salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Pat Swai fillets dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in an oven-safe baking dish over medium-high heat on the hob. Sear the Swai fillets for 1-2 minutes per side, until lightly golden.
  3. Remove the baking dish from the hob. In a small saucepan, melt butter over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds, until fragrant.
  4. Stir in lemon juice, parsley, capers (if using), salt, and pepper. Bring to a simmer and cook for 1 minute, stirring constantly.
  5. Pour the lemon butter sauce evenly over the Swai fillets in the baking dish.
  6. Bake in the preheated oven for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Serve immediately, garnished with extra parsley and lemon wedges, if desired.