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Light and lemony baked basa fillets are delicious and pretty with this quick and easy recipe, which is ready in 25 minutes.
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This healthy recipe works well with many types of white fish, including mahi mahi, swai, and tilapia. It even works on baked lemon pepper chicken. But it is spectacular on basa!
I pick this fish up at my local supermarket—it's not exotic or hard to find. It has a moist, lightly firm texture and a very mild fish flavor, which is why it's so popular. It easily soaks up the lemon, butter, and spices in this recipe.
I partnered with Darlene Hardister-Heumann, author of The Southern Sass Cookbook: It's All in the Sass!, and offered it at our meal assembly stores. It was a hit!
It's such a tried-and-true combination that I have yet to find a fish it doesn't pair well with. Be sure to check out our baked corvina recipe and lemon pepper tilapia, which share the same ingredients.
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Ingredient Notes
Here's what you'll need to make this easy baked basa fillet recipe:
Of special note:
- Basa fish fillets - Other mild white fish with a taste and texture similar to basa are catfish, flounder, or haddock.
- Lemon-pepper seasoning gives basa fish a zesty lemon flavor. If you enjoy this flavor profile, you won't regret keeping this spice blend on hand. Use it to quickly brighten the flavor of everything from zucchini to shrimp.
- Herbs and lemon - This dish's fresh feel is owed to chopped green onions, parsley, and, of course, freshly squeezed lemon. Leave them off in a pinch, and add extra as garnish when company is coming.
If you're in the mood for something with a little heat, you might also love cajun catfish. This fish happens to be a cousin to basa!
Please refer to the recipe card below for the full ingredient list and detailed instructions.
Directions with Pictures
Here's how to cook basa fillets in the oven:
Step 1
Pat fish fillets dry and place them in a baking dish coated with cooking spray or a rimmed sheet pan.
Step 2
Pour lemon juice and melted butter over the fish. Next, sprinkle garlic powder, lemon pepper seasoning, paprika, chopped parsley, and green onion over the fish.
Step 3
Bake uncovered at 425°F for 10-12 minutes or until the basa flakes with a fork. The exact timing will vary based on the thickness of the fillets.
Top Tips
- For better control, use your fingers to sprinkle the seasoning. This method allows you to spread the seasoning more uniformly over the fish's surface.
- Cook fish to an internal temperature of 145°F. The flesh will be opaque and separate easily with a fork. Use a food thermometer to check the internal temperature at the thickest part of the fish.
What to Serve with Basa Fillets
I like to pair lemony baked basa with simple sides, such as Southern vinegar coleslaw and mashed cauliflower from frozen. These sides take minutes to make and keep the meal low-carb.
Recipe FAQs
When cooking basa fish from frozen, you generally need to add about 5-10 minutes to the usual cooking time compared to when it's fresh. So, if you're baking the fish at 425°F and it usually takes 10-12 minutes from fresh, you should aim for about 15-20 minutes from frozen.
Basa fish can become mushy if it is overcooked or thawed improperly, such as on the counter or under running water. Cook basa to an internal temperature of 145°F and defrost in the refrigerator or cook from frozen. Quick cooking methods, such as broiling or grilling, also help maintain the firm texture.
Store leftover basa in an airtight container. Refrigerate it for up to 3 days or freeze it for up to 2 months. To reheat, use a gentle method like microwaving on low power or warming in the oven at 275°F until heated through to preserve its texture.
More Easy Fish Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Lemony Baked Basa Fillets
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Ingredients
- 16 ounces basa fish fillets or other mild white fish
- 8 teaspoons butter melted
- 4 Tablespoons lemon juice
- ¼ teaspoon lemon-pepper seasoning
- ½ teaspoon garlic powder
- ⅛ teaspoon paprika
- ¼ cup green onions sliced thin
- 2 Tablespoons parsley chopped
- Lemon wedges optional
Instructions
- Preheat oven to 425°F.
- Pat fish fillets dry and place them in a baking dish sprayed with cooking spray or in a rimmed sheet pan.
- Pour lemon juice and melted butter over fish.
- Sprinkle remaining ingredients over fish.
- Bake uncovered for 10-12 minutes or until fish flakes with a fork.
- Serve with lemon wedges, if using.
Notes
- For better control, use your fingers to sprinkle the seasoning. This method allows you to spread the seasoning more uniformly over the fish's surface.
- Cook fish to an internal temperature of 145°F. The flesh will be opaque and separate easily with a fork. Use a food thermometer to check the internal temperature at the thickest part of the fish.
Nutrition
Nandile Mlambo says
Good day Dinner Mom
Thank you very much for this Dinner Mom blog and yummy bassa 🐟 fillet recipe, it comes out great each time, and I have been following your recipe since 2021.
Wishing you a super blessed 2026🌟🌈🌟🌈🌟🌈🌟🌈🌟🌈🌟🌈🌟
God bless
The gluten-free foodie🙂
Nandile Mlambo
Julie Sutherland says
Great, simple and tasty
I serve it with hassle back potatoes and coleslaw.
Marjory Pilley says
I'm so happy you enjoyed it! Great menu!
Brenda Lee says
This was really good enjoyed it very much. Will definitely become a family favourite.
Felicity Bell says
i am delighted to have found your recipe. Basa is cheap, but its basic flavour is dull, to say the least. So now I know what to do with it to give it a huge boost. And the ingredients are simple - nothing exotic and unobtainable from the local shop. So I'm very grateful.
Willow says
This is a must try! Delicious! I love the lemon butter marinade poured on top of the fish and the spices added after. Works great on the BBQ on foil as well. This recipe is a keeper 😀
Marjory Pilley says
I'm so happy you enjoyed it!
Jen says
This was absolutely devine! Everyone in the family loved it. Sub'd Becel for butter for the dairy allergic in the fam, and used chives instead of green onion bc we were out. My fillets were a bit thicker so cooking time was a bit longer than in recipe.
Travis says
Thawed overnight from frozen. patted dry. seasoned cooked for 12 min at 425. Mushy. Every time I try to cook a fillet it's always mushy. I just don't understand...
Marjory Pilley says
Let me try and help you troubleshoot! It sounds like you don't have a few of these potential problems, but thought I would mention any way. 1) Don't use rapid defrost methods, overnight in the fridge is the best thing to do. 2) Make sure the fish is very dry. If it wasn't frozen properly or became unfrozen it's often extra watery. 3) The quality of the fish can impact the income. 4) ABe sure not to overcook the fish. Try using a digital meat thermometer which lets you know the exact moment it reaches the right temperature. Or, cook for say 10 minutes and check with an instant read thermometer. The exact cooking time will vary based on the thickness of the fish and your oven. I hope that helps because it really is delicious!
M-C says
I pat each fillet dry.
I put just a bit of ketchup, just a bit of ginger and coriander from a jar or paste, and just a bit of sweet chilli sauce on each filet and sort of smear the mixture over the fish.
I add thinly sliced lemon on top.
Then I cook in the oven at 200C fan bake for about 15-18 minutes.
I serve with a steamed green vegetable like broccoli and half a sweet potato per person.
Bryan says
Substituted garlic powder for minced garlic, green onions for diced red onion, and used parsley flakes. I can confirm that this works well with basa steaks. I cooked from frozen and will take about twice as long due to the thickness. It's important to make sure they're at least 145F with a meat thermometer.
Barbara says
So great! substituted garlic for onions and added some white wine!
ashley says
Turned out wonderfully! We had some big pieces so I broiled for 3 minutes and it was perfect.
Mia says
Loved this recipe!!!
This was my first time trying Basa and I stumbled upon this recipe. I am really thankful I did - it was really tasty. Definitely going to add this to one of my regular dishes, especially since its quite a cheap (I am a broke uni student) fish.
Thank you :)))
MARIAN GEGORY says
DELICIOUS !
Kathryn says
My husband and I loved the recipe the only thing I changed was I thought a whole stick of butter was a bit much for just 4 fish. I cut that in half and just baked the fish a little longer, and it still came out great.
Marjory Pilley says
I’m so glad you enjoyed it and thanks so much for sharing your experience. It actually calls for 8 teaspoons butter which is about 1/4 of the stick or 2 1/2 Tablespoons.
Jane says
I keep coming back to this recipe again and again. Thank you so much for posting it when you did.
Marjory Pilley says
I'm so glad you are enjoying it! It's on regular rotation here too!
Ronna says
This was simple and yummy. We both enjoyed it. Basa fillets (frozen) were on sale for super cheap, and this recipe was a great one to start going through the bag of fillets with.
Anita says
looks delicious! Question please- the onions and parsley, does this go on the fish after its cooked? LIke top the fish with it or while its in the oven?
Thanks!
Marjory Pilley says
You can do it either way! I usually add it before cooking and add a little more for garnish.
bharath says
Thanks a lot for the Great Recipe, unfortunately Basa Fish is not healthy to consume. Also, banned by US FDA for import. Can you suggest any other alternate fishes for the same recipe?
Marjory Pilley says
Hi! This recipe is fantastic on any white fish!
Jill says
Used 2 cold "pats" of butter on each fillet and fresh chopped garlic in addition to the garlic powder. Delicious! My husband requested that I put this on my rotation. Thanks for the great recipe!
Khat says
I just came back here to check the times and temps after not having used it or a while. Has the recipe changed? I remember it being much plainer before, just the lemon and butter and salt and pepper.
Marjory Pilley says
Hello! The recipe has not changed since the day I posted it or offered it at our make ahead meal store. However, many people take the general process and adapt it with much success...lemon and butter being key ingredients.
Diane says
I used a preheated cast iron pan, then followed everything else in your instructions. It was perfect after 12 minutes. Looked good and was delicious!
Thomas says
Delicious-thank you for sharing
Rema says
Can I make this in the pan on stove top?
Marjory Pilley says
You can! Try this: Heat oil/butter in a pan over medium-high heat. Pat fish dry. Season one side and place it face down in pan. Season the other side while the first side is cooking. Carefully turn over the fish and top with butter, lemon juice and fresh herbs. Cook for several more minutes or until cooked through.
Lyn Isaac says
This was deli ious! I too got the butter wrong.. for some reason I put 150g in... still delicious though.
I had to tip some of the lemon butter mixture out as the fish were swimming so I tipped it into a pot and cooked rice in it. Added chuck wagon corn on top to steam as the rice cooked and served the fish on a bed of rice with the juices spooned over..
Just in case anyone wants to know, chuck wagon corn is a new zealand frozen vege mix of corn, peas, celery, onion and capsicum. It's my go to vege mix.
Kim says
Love the flavor.
Yael says
Is it possible to do this with frozen fish? (As in, cook from frozen)
Marjory Pilley says
Yes!!! It will take about 5-10 minutes longer depending upon the thickness of the fish. Use a meat thermometer the first time to get the timing just right.
Claudine says
We tried this recipe tonight and it turned out amazing. So simple and quick to make. Thank you for sharing!
Anthony says
This is my preferred way to cook fish besides just pan frying which I do for salmon.
A lot of recipes call for a coating of flour or egg or breadcrumbs but in my opinion it's totally unnecessary.
All you really need to do is pop it in a baking dish with a little oil (butter, margarine, olive oil, whatever you like), a squeeze of lemon and some herbs or spices of your choice and after about 12 minutes its done. Simplest possible meal.I like to serve with rice which also takes about 12 minutes to cook.
Dani says
Thank you for sharing this recipe, it was so simple to make and it came out delicious! Didn't have parsley or lemon pepper on hand but I tossed some sliced lemon on top before baking. Perfect recipe for a quick weekday dinner, I will definitely be making this again!!
Gary says
Surprised, We cook Basa all the time and were looking for a new recipe. We followed your recipe to the T, including fresh herbs from back yard. The combination of flavors was perfect and it is our new go-to fish meal. Next time it will be fish tacos and perhaps add shrimp as well. Thank you!
George Burke says
Thanks Marjory for a great recipe.
I bought 2 Basa fillets this evening on special 30% off but didn’t know how I would cook it so I went online & fortunately your’s was the first I found. I really liked what you had but was missing most of the ingredients so I made up my own version from your inspiration.
Man O Man is that good!!! I amazed myself.
I didn’t think I could cook like that.
Thanks for your inspiration all the way to Canberra, Australia.
Marjory Pilley says
Thank you so much for sharing your inspiration. I apologize it would not fit due to the length of the comment. But, I can't tell you how much your comment made my day! And, your timing for cooking the vegetables as well was fantastic! Thank you so much for reading!
Emily says
This was so delicious - thanks so much for sharing! I didn't have parsley or spring onion, but sliced a zucchini (courgette) and red onion and made a bed of both mixed up for the fish. I put the fish on top and baked it in the oven as instructed, with a sprinkle of lemon rind mixed in with the spices - oh, so beautiful! Served with oven baked potato wedges and broccoli for an amazing, cheap, healthy and delicious dinner. I will add some sliced fresh chilli next time. It will become a regular fixture on the menu - I can think of so many ways to mix it up! Thanks from Sydney, Australia. 🙂
Marnie says
I have always feared cooking fish but decided to give it another go with this recipe .i didn't have lemon pepper on hand but used cracked pepper and some lime zest and topped with chopped cherry tomatoes and it wad AMAZING!!! Thank you thank you THANK YOU! The most simple yet delicious fish recipe. Will use again and again..
Sheila says
I'm sheltering in place and my son brings groceries. Today he brought Basa which I had never heard of and so did a search for recipes. I found this one and, as luck would have it, even had green onions in my order. I made it exactly as described with a wee addition of white wine. It was so tasty and easy to prepare. I roasted grape tomatoes at the same time and served it with rice.
Marjory Pilley says
Thanks so much for coming back to comment. Sounds like the perfect dinner! Stay safe!
Elaine says
The best ever!,,,You have to try it once and that’s all it takes to become your favourite!,
Peter van Driel says
Great recipe, I minced fresh garlic and added it to the lemon butter, I still used the garlic power but maybe not as much. I also zested the lemon to top the fish. Turned out fantastic. This might be a Sunday classic in our house.
Joan Aldis says
After reading all your comments of Basa I am going to buy some from our South African Woolworths tomorrow and try it. I have seen it but had no idea what it was like will give you feed back later.
Marjory Pilley says
I'd love to know how you like it!
Harry Ryan says
I have made this on two occasions, exact receipt. It was wonderful both times. Basa has next to no taste and it tasted delicious. My in laws were fishers and very good at cooking fish. Iam pleased to say my wife loved this receipt.
Marjory Pilley says
Yay! I'm so glad you enjoyed it! Works well with many white fish!
Valeria says
The recipe was awesome! I really enjoyed.. but I gave a question for the nutrition panel.. there is written “serving: 1g calories: 188 kcal”
Is that right?
Marjory Pilley says
Hi! I'm so glad you enjoyed it and thanks for your comment. The nutritional estimate is for one serving, using the ingredient amounts listed.
Linda Fitzpatrick says
Hi have made this recipe so many times and can't fault absolutely delicious Tried it tonight with lime instead of lemon and was so suprised at the lovely flavour I have passed your recipe on to friends and they love it. Thank-you so much Linda from Scotland
Marjory says
Thanks so much for your comment and tip about using lime! Made my day that I have a reader in Scotland. 🙂
elizabeth feduk says
Absolutely delicious! Most people I have asked do not know of basa and how tasty, healthy, inexpensive basa is!
Marjory says
Thanks so much for your comment! I'm so glad you enjoyed it!
Heather says
Wow! I loved this!! I ended up putting the Basa on the grill (with a BBQ grill sheet so it doesn't blacken) and added some fresh zucchinis and tomatoes and delish! My boyfriend loves this meal and I'll definitely make more of this dish.
Marjory says
I'm so glad you enjoyed it!
Rosa Gomez says
Of I use u salted butter will it have a different taste?
Rosa Gomez says
I meant if I use unsalted butter
Marjory says
Hi! You shouldn't notice much of a difference!
Jane says
I’m a newbie to your website. I loved the sound of the recipe and love Basa so I had to make it tonight. Learning from my mother, I can’t just make the recipe as is. Also, having kidney failure, diabetes and congestive heart failure, I have to watch my sodium intake so ... used more lemon juice, used Blue Menu Presidents Choice Lemon & Herbs (available at Real Canadian SuperStores) - no salt added and True Lemon (available on both sides of the 49th parallel). When I was diagnosed with kidney failure, I started to use lemon juice and True Lemon in place of salt in most dishes. Oh yes, I also added some freshly grated orange peel. We got a really tasty gravy which I’m keeping for another meal. Thank you for your recipe and website.
Marjory says
Love your tips...will be adding some zested orange next time for sure! I'm so glad you enjoyed it!
Eslinda says
Hi Marjory, can you give more recipes on salmon?
Susan says
My mouth is singing with joy! Fabulous recipe! Thank you
Marjory says
I'm so glad you liked it!
Merle webb says
Finally that is my first time this the cooking . Wow it real taste sooo freaking so good !!! My roomatte and his children love it !! Thank u for tip this a post !!!
Marjory says
I'm so glad you enjoyed it!!! Thanks for your feedback!
Ljiljana Brdaric says
A recipe i've gone back to again and again. Even my fussy 5 year old son loves it! I love that the fish isn't coated in batter - a clean taste, just fish and seasoning. Delish!!
Marjory says
Yay! That's wonderful!
Jane says
I made this and added grated Reggiano Parmeigiano at the end and did a quick broil when it was almost done. Wow! Outstanding! Good enough for company!
Marjory says
I'm so glad you enjoyed it!
Allan says
This is a great recipe, but the web site itself sucks. Way to many pop ups and ads. Crashed my browser wice. and I have a faily powerful newer computer. Not and enjoyable experience Sorry
Marjory says
I'm so glad you liked the recipe and am so sorry about your experience. We are continuing to try and improve the user experience and value your feedback.
Kristin says
I make this recipe every time I make basa! It's so easy and compliments the flavor of the fish really well. I recommend chopping up a clove of garlic and adding that too.
Marjory says
I'm so glad you enjoy it! Thanks for sharing the garlic tip!
Vikki says
EXCELLENT - I cannot believe how good. AND you had a recipe for one serving -GREAT I did not have all fresh ingredients and used bottled lemon juice, jarred minced garlic, a mixture of both butter and margarine, chopped up some regular yellow onion and did not have any parsley. It still turned out GREAT ! ! ! Can only imagine how good it would be if I had fresh ingredients. I also cooked from frozen - 1/2 hour at 400 degrees. Came out perfect 🙂 Thank you Sooooooo much for having a recipe for one serving. When you live alone, you don't need recipes for 4 - 6 - 8 people.
Marjory says
Thank so much for your comments. I'm thrilled that you enjoyed it.
Christina says
Just a question do we cover it with foil
While cooking the bassa filets in the oven
Marjory says
Hi! No need to cover with foil. 🙂
Krystyna Butler says
Just made this recipe and I have to say it's one of the best recipes I've tried. My husband and I really enjoyed it. Thank you
Marjory says
Thanks so much for your feedback...made my day! I'm so glad you liked it!
Lois Ross says
I loved this recipe. I used smoked paprika, fresh minced garlic, and added a few sliced mushrooms....awesome...and my husband, (who is a true connoisseur of fish) loved it...
we will definitely have this at our table again!!!
Marjory says
Thanks so much for your feedback! Love the mushrooms!
Jay says
AMAZING RECIPE. COMPLETELY BALANCED FLAVOURS. The dynamic. Oh so good.
Marjory says
I'm so glad you like it!
peter says
This was delicious. A few cracks of black pepper really brings the flavour out and accents the lemon nicely.
Marjory says
I'm so glad you enjoyed it! Thanks for your tip!
Mary Ann Chacko says
Made this for dinner just now. So delicious, easy and quick! Thank you!
Marjory says
Your welcome. I'm so glad you liked it!:)
Ruth says
This recipe looks just right for me. I'm having a dinner party in a couple of days. I'm wondering about how to deal with frozen basa fillets. They are stuck together a bit. I've usually cooked frozen fish without thawing first. I'm thinking to just thaw these enough to get them separated. I'll just toss a crushed garlic clove into the butter as I melt it as I don't have powdered garlic. Do you think that would work?
Marjory says
Yes! Sounds like a good plan. 🙂
Lisa says
The fish didn't cook. I had it on 425 degrees for the recommended time - centre was still raw. I kept putting it on an additional 5 minutes at a time - 15 minutes later, still raw in the centre. I ended up wrapping it in foil and finishing it that way. No idea why this didn't work for me, but it was awful.
Marjory says
It's really hard to tell exactly what might have been the problem as the size of the fish, acutal oven temperature, etc. vary so much. I'm so sorry it didin't work out. 🙁
Lori Porter says
Mine aswell. I ended up putting it in for an additional 12 mins and then it wasn't slimy and nothing but delicious!!!
Kirk says
I don't mean to degrade any comments but make sure you preheat ovens before cooking anything. I found it to be best at 425 for 20 mins.
Kirk
Aggie says
Great fish recipe...I'm always looking for new ones. This looks delicious (and easy!)
Sarah says
So delicious and easy! I just had this for dinner over a bed of greens & cherry tomatoes, with lemon wedges - and I felt so spoiled. So easy to make too...I didn't have parsley so I used Dill weed instead and it worked great. I'm looking forward to this again since the Basa fillet I bought was only $1.92!! How cheap is that? And I'm looking forward to throwing some minced garlic on top too - I can never get enough garlic..mmmm
Thank you!!!
Marjory says
Thanks for commenting! I'm so glad you liked it...I'm going to try it with dill next time! Sounds delish. I've done it with cilantro which is also tasty!
Crystal says
Very nice recipe! Previously, I had only ever used basa in battered fish and chips but I really enjoyed the light fresh flavour of this dish. I paired it with lemon and zucchini spaghetti which complemented it perfectly.
Marjory says
Sounds like a perfect pairing!
Gordon says
I love this recipe...I also like smoked bass..and morrisons do lovely fillets with out a hint of a bone...but back to your recipe...suuuperb...I did mix boiled eggs,quartered,salad,homemade potatoe salad..and coleslaw ..and the combination was so light and yet fulfilling...Thankyou..
Marjory says
Thanks so much for your comments! Sounds delish!
MA says
Wow, so good. I'm a college student and made this, really easy. Do you think I can sub the Basa with Salmon?
Marjory says
Hi! I'm so glad you like it. It sure wouldn't hurt to try! I find personally that I like stronger sauces and spices with salmon, like ginger and soy sauce.
Jeff says
So delicious! I just realized I forgot the garlic, but it was still so tasty. Thanks for posting this
Marjory says
Thanks for your comments. I'm glad you like it!
Renee says
This recipe was way easy and super-yummy! I minced garlic along with the green onion and big hit. My husband loved it and requested it again. A friend of ours even called me a chef, which is so far from the truth it's hilarious. Thanks so much for the recipe!
Marjory says
I'm thrilled that you and your family liked it! It's so colorful and easy...it's a favorite of mine!
vanessa says
I loved this recipe! So good! I used margarine instead. I also skipped the paprika and the onions. Still yummy
Marjory says
Thanks for sharing. I'm so glad you enjoyed it!
Neha says
Hi do we grill or bake the fish in oven and for how much time?
Marjory says
Bake in a 425 F oven for 10-12 minutes. Enjoy!
Judy says
We have this every week. I give it 5 stars. Its my favourite fish recipe 💕💓💕