Nate’s Lemon Baked Basa & Spanish Inspired Couscous Recipe


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A third day of fish! and ironically tomorrow, the day of fish I won’t be doing fish! But that’s just how it goes when you order fresh fish. Today i’m doing Basa and ingredient wise you will need quite a few herbs and spices, time wise this is a really quick recipe without many steps.

What ingredients do I need?

For the fish

Bassa fillet (1 per person)
1/2 lemon (for cooking and garnish)
1 tablespoon lemon juice
5 lengths of fresh chive
A sprinkle of dried parsley
1/4 table spoon of butter
A sprinkle of ground peppercorns

For the Couscous

1/2 tablespoon of dried rosemary
1 table spoon of mild chilli powder
1/2 tablspoon of dried thyme
2 table spoons of smoked paprika
a pinch of safron
1/2 table spoon of ground cumin
1/4 table spoon of garlic powder
1/4 table spoon of onion powder

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Great i’ve got those ingredients what do I need to do?

Start by preheating the oven to 250C, and while that’s heating, place your basa fish onto a baking tin, then sprinkle with ground peppercorn and parsley, then place the butter in the centre of the fish and put a table spoon of lemon juice also in the centre of the fish. Next place a slice of lemon on either side of the butter on the fish, as this bakes the juices will go flow into the fish. Now we’re ready to place this into the oven, you’ll want it in there for 10-12 minutes.

Now it’s time to put together and mix up all the spices for the couscous, once mixed place these and the couscous into a saucepan, then add water and heat at a medium heat.

After 10-12 minutes your fish should be ready, discard the lemon slices from the fish, then if your couscous needs straining then do that now, otherwise place the couscous on a plate and put the fish on top. Lastly place a fresh slice of lemon on top and some fresh chive lengths to garnish.

And that’s it we’re done, enjoy!


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