Despite being hard core fish eaters, we have never really experimented with different fish recipes at home. Somehow we have stuck to Mangalorean curries and fried versions of fish, going as far as maybe picking from a different Indian cuisine (like Bengali or Malvani). However, of late due to health reasons we have started experimenting with baking and grilling meats and fish and hence the below recipe is an outcome of one such adventure.
While I love experimenting with baking and grilling in my tiny OTG, the husband is passionate about experimenting with different cuisines. So we just complement each other in this field. While he went about marinating the fish, I gave it the final touches and our team effort paid off well. The fish tasted simple yet exquisite in its flavours and I must say I fell in love with garlic all over again.
Thanks to Nature's Basket, a gourmet store nearby we managed to find all the ingredients required to create a fancy dish - I think we will go back to creating it again with a few modifications here and there. It is simple and light with just a hint of rosemary that tastes just awesome. What I loved best was the lovely flavours of the mushrooms and carrots that permeated into the fish along with the dominant flavours of butter and lightly toasted garlic. Yum is not the word! Try it to believe it!
Basa in Butter Garlic
Prep time: 10 mins | Marinating time: 1 hour | Bake+Grill time: 20mins | Serves 3-4
- 500 grams Basa fish fillets
- 2 pods garlic finely minced
- 1/2 tsp ginger paste
- 1 tsp fresh rosemary finely minced
- 1/2 tsp fresh oregano finely minced
- 1/2 tsp fresh thyme fined minced
- 1/2 tsp of chili flakes/paprika or (1 green chili deseeded & finely chopped)
- a sprinkling of freshly ground pepper to taste
- juice of 1 lime
- 50 grams butter
- salt to taste (adjust accordingly if salted butter has been used)
- 4 button mushrooms sliced
- 1 carrot sliced
- 2 tsp of olive oil
1. Marinate the Basa fish fillets with half the portion
of garlic, ginger paste, rosemary, oregano, thyme, chili flakes or green chilies, lime juice, butter (25gm), salt to taste, crushed pepper for about 1 hour (if you want to keep for longer, cover with cling wrap/aluminium foil and refrigerate)
2. Prepare the sides - heat olive oil in a pan and saute the carrots and mushrooms for about 3 minutes. Remove and keep aside.
3. Pre-heat oven at 200 degree centigrade, cover the baking tray with aluminium foil and grease it well. Place the marinated fish, sauted sides (mushrooms and carrots) and garnish with half a portion of garlic & the remaining butter (sprinkle it evenly)
4. Bake the fish for about 12 minutes and then switch to grill mode and continue for about 8 minutes.
5. Serve hot with white rice.