A light dish for a relaxed weekend

Looking for a simple and wholesome fish dish? This one sent to us by Chef Preetam Singh of Uber Lounge, New Delhi, should fit your need. Though not native to us, Basa fish fillets are now easily available in our markets. And if accompanied by a slice of garlic bread, it is a complete meal served with a range of stir-fried vegetables.

Grilled basa fish


660 gms basa fish fillet

15 gms garlic, chopped

2 tbsp olive oil

Salt as per taste

1 tsp black pepper crushed

40 ml lemon juice

240 gms mash potato

20 gms yellow bell pepper

20 gms green capsicum

20 gms zucchini

30 gms mustard

120 gms cream

1 tsp butter

10 gms garlic

10 gms fresh parsley


Clean the fish fillet thoroughly, marinate it with mustard, garlic, olive oil, salt and pepper. Keep it aside for half an hour. Now grill it with olive oil for at least 6-8 minutes.

Sauté the assorted grilled vegetables and season it.

Next, put some butter in a pan, drop some chopped garlic, parsley and mash potato. Then add some cream, salt and white pepper.

Take another pan, put some olive oil, garlic, capers, cream and finely chopped parsley, cook it on simmer for some time. Add some lemon juice to finish the sauce.

Now remove the mash potato from the pan in to a plate, cover it with the sautéed vegetables, put the fish fillet on it and the lemon butter sauce on top of the fillet. Serve it hot with a piece of garlic bread and lemon wedges.

About the chef

Chef Preetam Singh has been the head chef of Uber Lounge, G.K. Part II, New Delhi, for the last two years. A native of Garhwal hills, Chef Preetam began as a kitchen trainee with Taj President, Mumbai, in 2001. Soon after his training, he joined Mumbai’s Karma restaurant as a junior chef. Thereafter, he worked with Pronto, again in Mumbai, for about two years.

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