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
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.