serves 4
cooking time minutes

Basa Fillets

Basa served on a bed of lightly seasoned ratatouille
  • *1 pack of Ocean Pure Basa Fillets
  • *1 tin of ratatouille
  • *1 tin of cherry tomatoes
  • *1 half of a courgette, diced
  • *1 red onion, diced
  • *1 half of a yellow pepper, diced
  • *2 red peppers, diced
  • *1 garlic clove, chopped
  • *1 half of a red chilli, diced (optional)
  • *handful of fresh dill, chopped
  • *2 tbsp of olive oil
  • *salt and cracked black pepper
  • *fish sauce (Nam Pla)
  • 1Heat 1 tbsp of olive oil in a saucepan, add onions, peppers and courgette, and cook gently until soft. Add garlic and chilli and cook for a further 2–3 minutes.
  • 2Add the tins of ratatouille and cherry tomatoes. Season with salt and cracked black pepper, and add a splash of fish sauce. Simmer for 8–12 minutes.
  • 3Season Basa Fillets. Heat 1 tbsp of oil in a non–stick frying pan and fry fish for 2–3 minutes each side.
  • 4Spoon ratatouille onto plates and top with Basa Fillets. Sprinkle over with chopped dill and serve.
Great drinks
For an authentic Mediterranean drink, squeeze fresh oranges over crushed ice. Or why not try a Sauvignon Blanc wine?