Lemon and Mint Basa Fillets don’t need much-prepping work. All you had to do is to rub sea salt on it, sprinkle mint leaves (dry ones are okay) generously, and let it sit for about 15 mins.
I had some leftover cauliflower and carrots so I decided to boil them with salt, toss them dry into an ovenproof baking tray. Toss some cheddar cheese on top and pour a little milk to the base.
When the Basa Fillets are ready, get ready a pan and put a slab of butter, turn to low heat, and in goes the fillet (mint leave side up) till the sides are brown (do not flip them over).
Prepare a foil (and shape it like a boat), so you can put the lightly fried fillet into the foil. Drizzle some white wine and lemon juice, sprinkle a bit of pepper, place a lemon piece on top of each fish.
Pop both cauliflower tray and the fish into the oven for about 15 mins, at 170 C degrees, grill setting. The interval depends on the size of the fillets and how burn you want the cheese to be on top of the cauliflowers.
Plate Basa Fillets nicely and serve with a glass of wine – a Sauvignon Blanc would be best.