Basa Fillet Piccata

Recipe courtesy of National Fisheries Institute.

Recipe Ingredients:

1 (9 to 12-ounce) skinless Basa fillet, cut into 2 serving pieces; or 2 smaller individual fillets
1/16 teaspoon salt
1/16 teaspoon ground black pepper
1 tablespoon all-purpose flour
2 tablespoons butter or margarine
2 tablespoons lemon juice
2 tablespoons minced flat-leaf parsley
4 thin slices lemon for garnish

Cooking Directions:

1. Pat fish dry; season lightly with salt and pepper.
2. Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate cooking time; allow 10 minutes per inch of thickness.
3. Heat butter in a nonstick skillet over moderate heat until it bubbles. Add fish and cook for 3 minutes. Turn fish and continue cooking until fish flakes when tested with a fork. Remove to warm plates.
4. Add lemon juice and parsley to pan; cook 30 seconds, stirring to loosen contents in the pan. Pour over hot fish. Garnish with lemon slices.

Makes 2 servings.

Recipe and photograph courtesy of National Fisheries Institute.