Creamy poached Basa

I use Basa fillet for this recipe. It's a fresh water fish, not too expensive and you'll find it in the seafood freezer section in the supermarket or in the deli at Woolworths. 

It is a thickish, white meat fish, with a mild flavour. It is really good with just a sprinkling of dry tarragon, a few small knobs of butter and baking in the oven for 15 - 20 minutes.

This is how I cook it mostly. This is how I love to eat it. So tasty.

I cut the cooked fish into four. Makes it easy to serve with a large spoon.

2 Basa fish fillets
Silverbeet, about 6 largish leaves(use kale or spinach instead)
1 small onion, sliced (or a small leek)
1/4 cup cream(I have used just water if you don't want it creamy)
1/2 teaspoon dried tarragon
salt and pepper

Using a small casserole dish, lay silverbeet leaves to cover the bottom of the dish. 

Scatter half the onion over the silverbeet, then layer on the fish. If the fish is too long, fold over the thinnest end to fit.

Scatter on dried tarragon. Scatter rest of onion on top of fish and then lay silverbeet on top. Pour cream over top, sprinkle over salt and pepper.

Cover and bake in oven for 20 minutes. If the fillets are thick and large, maybe closer to 30 minutes.

 

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