Thursday, February 21, 2013

Title: Baked Basa with Herbes de Provence and Capers

Baked Basa with Herbes de Provence
with Capers and Anchovy Butter

Basa is a recent food product. I believe it's a farmed fish.

Yield: 2 servings
Cooking Time: 10 minutes
Preparation Time: 20 minutes
Category: Main Dish
Cuisine: French


12 ozs. basa fillet
1 tbs. capers
2 tsp. anchovy butter
1 tbs olive oil
1 tbs butter
1 tsp herbes de provence, heaping
2 tbs. lemon juice
1 clove of garlic, whole, peeled
1/4 tsp. salt
1 pinch black pepper


Remove fish from 'frig 20 minutes before cooking time. Cut the lemon in half.  Rub both side of fish with a few drops of lemon juice. This will prevent the fish from easily breaking during serving. Sprinkle the fish with salt and pepper and the herbes de provence. Oil the cooking utensil with the olive oil. Bake the fish at 425 degrees for 10 minutes.

During the 10 minutes the fish is baking, heat a small utensil and melt the butter and anchovy butter  together. Add the capers and hear them sizzle. Add the garlic clove and cook until it colors a little.
Cover and reserve.

Place the fish and pour the sauce over the fish. Serve while hot. Serve on warmed plates.