Ingredients:
Basa fillets: Two (imported from Vietnam)
Butter: 50g
Fresh white breadcrumbs
Chopped parsley: Two Tbsp
Lime juice: Of half lemon
Olive oil: One Tbsp
Parmesan cheese: 40 gm
Olives and cherry tomatoes: Five each
Brussels sprouts: Four
Thyme: One sprig
Carrot and zucchini: 20 gm each
Potato: 50 gm
Red and yellow bell pepper: 10 gm each
Method:
Season and whizz the breadcrumbs, parsley, lime juice, oil and Parmesan cheese in a food processor. Cover the basa with the breadcrumb mixture.
Heat the oven to 200ºC.
Put the basa fillets on a lightly buttered non-stick baking tray and bake in the oven for 10-12 minutes until the basa is cooked thorough and the breadcrumbs turn golden.
Serve with vegetable and potato pie. The dish gets ready in 20 minutes.
Perk up basa fillets, with light Italian-inspired topping. For variation, try dill or chives can also be used instead of parsley. Leave out the lime juice and spice it up with Half tea spoon of paprika instead.
Chef Mathivanan. L joined the Taj group of hotels in 2005. He first worked at the Taj Blue Diamond, Pune, in Continental kitchen. In 2008, he was transferred to Taj Club House where he got exposure in Italian and Mediterranean cuisine. A native of Madurai, Chef Mathivanan is now posted at The Gateway Hotel, Pasumalai, where he takes care of the Continental and Oriental kitchen. When off-duty, he loves to go for long drives on his sports bike or read cookery magazines.
