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Basa Fillet Piccata
Courtesy of
Servings: 2
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
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1 (9 To 12 oz.) skinless Basa fillet, cut into 2 serving pieces; or 2 smaller individual fillets
1/16 tsp. salt and pepper (each)
1 Tbsp. flour
2 Tbsp. butter or margarine
2 Tbsp. lemon juice
2 Tbsp. minced parsley
4 thin slices lemon for garnish
What to do:
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.

*Nutrition based on using margerine.

* For more great recipes, please visit
Serve with:
Steamed fresh vegetables
Wine pairings:
Chardonnay, Pinot Grigio, Sauvignon Blanc
Nutritional information:
Calories: 115;   Total Fat: 4g;   Saturated Fat: 1g;   Total Carbs: 2g;   Fiber: 0g;   Protein: 17g;   Sodium: 334mg;  
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