Midweek Supper – Basa with Tomatoes

Basa with tomatoes

I’d like to introduce you to Basa, have you met? Basa is a cheaper and generally more sustainable alternative to cod and haddock (as long as it is ASC certified). It is mild and so a good choice for those who don’t like their fish to taste too fishy! Incidentally, if you would like to know more about the relative sustainability of fish and seafood, the Marine Conservation Society has an excellent guide: http://www.fishonline.org/

As I’m touting this as an easy midweek supper, I’m using frozen fish and dried herbs, but you could of course use fresh in both cases. I’m a bit vague on the quantities and timings below, but it’s not a recipe that needs precision.


– 4 skinless boneless fillets of frozen basa (you could use other white fish if you can’t get hold of basa)
– 1 can chopped tomatoes
– Some potatoes (use your judgment on quantity, I did, but my judgment resulted in too many potatoes, so don’t use my judgment)
– 2 crushed garlic cloves
– Extra virgin olive oil
– Lemon juice
– Dried mixed herbs
– Salt and pepper
(again, use your judgement on quantity with the olive oil, lemon juice, herbs, salt and pepper).


1. Peel and boil the potatoes until they are just very slightly on the undercooked side.

2. Pour the tomatoes into the bottom of a ovenproof dish. Mine is approximately 30cm x 24cm.

3. Season the tomatoes with crushed garlic, herbs, salt and pepper.

4. Lay the frozen bass fillets side by side on top of the tomatoes.

5. Season the fish with olive oil, lemon juice, herbs, salt and pepper. It’ll look like this:

Fish and tomatoes in dish
6. Place the potatoes around, filling the gaps where there are any.

7. Drizzle a bit more olive oil over the potatoes and sprinkle on a few more herbs. It should look something like this at this stage, exceptย probably with less potatoes if you are only making it for two people as I was!

Basa with tomatoes and potatoes


8. Cover dish with foil and bake at 180C/350F until the fish is cooked and the potatoes are fully tender. I forgot to time it, but I would say check it after 30 mins, less if using fresh fish.

9. Serve with a green vegetable or salad.

Sorry the presentation isn’t great on this photo, but I forgot I was going to photograph it and just threw it all on the plates. It’s colourful at least!

Fish and salad on plate

I hesitated about posting this recipe at all with my vague details and sloppy presentation, but I figured ah well, I can’t be perfect ALL the time ๐Ÿ˜‰


18 responses to “Midweek Supper – Basa with Tomatoes

  1. I’ve been curious about Basa for a long time because I see it so often in the freezer section. Thank you for the explanation. I like fish and especially Sole. Knowing this is a mild favored fish will help me the next time I pass the fish section. I will buy some now. Thanks for the recipe as well. Looks good. What are you talking about? ๐Ÿ™‚ ๐Ÿ™‚


  2. I don’t eat fish (I wish I liked it; so good for us), but I’m going to try this with chicken. I’m always looking for new ideas since I don’t cook red meat. Thanks for the recipe!


    • Actually I’ve done something very much like this with chicken before, but also added onions and mushrooms in – I considered adding onions and mushrooms to this one but then thought the fish might get a bit “lost” amongst it all, but with chicken being more robust, texture-wise, it can handle it ๐Ÿ™‚ I do like dishes that you can throw everything together in one pot, and you just have to make a salad or something to go with it.


  3. I’m slightly traumatised that you can’t be perfect ALL the time. Why didn’t anyone tell me about this fact? Will there be any warning when you are about to be, or have just been, less than perfect so I can prepare myself? Is this an evidence based fact, or just heresay (or even heresy as my spell checker prefers), or purely anecdotal?


  4. That looks really tasty – and easy! I know it’s not about sweets, but what did you use for your salad, Vanessa? That looks yummy, too! ๐Ÿ™‚


  5. Pingback: Easy Mediterranean Style Fish in Foil | Sugarness...recipes from me to you·

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