Light and lemony baked basa fillets are delicious and pretty with this quick and easy recipe, which is ready in 25 minutes.
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!
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
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.
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Nutrition
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. 🙂