Basa Fillets With Olives

Basa Fillets with Olives is a light supper and nice on a winter’s evening.  The fish is a member of the catfish family and has a meaty texture.  It is rich in protein and can be part of a healthy diet and definitely  part of the Mediterranean diet.  Cooking everything in one pan makes clean-up easy and

Light Meals

When we visit Italy, we really do eat too much, but I love staying with my friends in the Veneto.  On a regular day we have a large lunch, and then at night the meal is simple, the wine is good and the company is fantastic.  I created this dish with my friend Manuela in mind; she does a rabbit with a similar sauce.  This is it! We eat this dish with some wine and maybe some bread, followed by fruit and look up at the Venetian sky.  I can’t explain the feeling in this place.

The products

My fish is always fresh, although I do use frozen fillets. It is hard to find local products in some types of fish; most of the Basa comes from China, Vietnam and Cambodia.  We don’t eat it a lot and you can always use whitefish or another locally caught fish.  My other products in my kitchen come from Molisana.

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Basa Fillets with Olives

A light meal with big flavour!

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2

Author Renata Solski

Ingredients

The Fish

• 4 Bassa fillets use 2 per peson
• 1/2 tsp dried oregano
• 3 tbsp Panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp parmesan

The Sauce

• 1 large onion diced
• 1/2 cup Manzanilla Olives
• 1 cup seasoned slicedtomatoes with celery and bell pepper
• 3 tbsp olive oil

Instructions

The Fish

1. Cut each fillet in half.

   Mix all the other ingredients.

   Dip the fish into the ingredients and set aside.  Ensure to coat each piece.  This is equivalent to a dry rub.

The Sauce

1. Put a large pan on the stove.

   Place the olive oil and the onions. 

    Sautée the onions and then move them to the side of the pan.
   

   Place the fish into the pan and drizzle with a bit more olive oil.

   After 1 minute, turn the fish over and drizzle again with olive oil.

   Then in another minute add a good 1/2 cup of white wine.

   When the wine evaporates add the tomatoes.

   Cover and cook on low for 5 minutes.

   Add the olives and cover again for a few minutes.

   Spoon the fish and sauce onto a nice big plate.

   You can serve this with rice or a nice green salad.  

Recipe Notes

If you don't have seasoned tomatoes, add your own bell pepper and celery.  Make sure that everything is finely diced.