Basa Fish Fillet Recipes:
Fish with Red Onion and Red Pepper

Although basa is inexpensive and readily available, I no longer use it in my basa fish fillet recipes because of health and environmental concerns. I encourage you to do some research and make the choice that is right for you.

You can always use any white fish in any other basa fish fillet recipes you find.

• in the cupboard
  • olive oil
  • garlic
  • dried oregano
  • dried parsley
  • pepper

Buy these fresh ingredients

• a sweet red pepper
• a red onion
• fish fillets

Get out your equipment

• Essential
  • a skillet
  • measuring cups and spoons
  • a cutting board and sharp knife
  • a wooden spoon or other cooking spoon
  • a flipper

• Nice to have but not necessary
  • a second skillet (for keeping the vegetables warm)
  • a garlic press (if not, mince the garlic with a sharp knife)
  
  
  

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  The recipe

  1 Tbsp/15 mL olive oil

  1 sweet red pepper, cut in thin strips

  1 small red onion, cut in thin slices

  2 cloves garlic

  1/2 tsp/2 mL dried oregano

  1 lb/500 g fish fillets

  1 tsp/5 mL dried parsley

  pepper

  In a skillet over medium heat, warm the olive oil.
  Add the red pepper.
  Sauté until the red pepper softens (about 2 minutes).

  Separate the red onion slices into rings.
  Add the onion rings, garlic and oregano to the skillet.
  Cook, stirring occasionally, until the onions are soft (about 3 minutes).

  Push the vegetables to the edge of the pan (or remove them to another skillet and keep them warm.)
  

  Add the fish to the skillet.
  Cook for about 5 minutes.
  Turn the fish over.
  Cook until the fish flakes easily with a fork (about 5 more minutes).
  

  Remove the fish to the serving platter or plates.
  Sprinkle with parsley and season with pepper to taste.
  

  Spoon the red pepper mixture over the fish and serve immediately.
  
  

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  Substitutions
  • Use any vegetable oil in place of the olive oil.

  • Use a green or yellow bell pepper instead of red.

  • Use any sweet onion in place of the red onion.

  • Use 2 Tbsp/30 mL fresh parsley instead of dried.

  • Use about 1 Tbsp/15 mL fresh oregano instead of dried.

  Ideas for making this recipe your own

  • What other vegetables could you add to the onions and peppers? Use your imagination!

  Tips

  • Cooking time will depend on the thickness of your fillets, their temperature, and the freshness of the fish. The fish is ready when it is opaque (solid white in color) and when it flakes easily with a fork.
  
  
  

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  Menu suggestion

  Serve this dish with

  • Mashed Potatoes
  • frozen peas
    
    

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    If you enjoy this recipe, you may also like these other fish fillet recipes:
    • Cheesy Baked Fish
    • Fish Sticks Parmesan
      
      

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