I had quite a bit of crushed tomatoes to use up today, left over from my butter chicken recipe, so decided to root through my fridge to see what I could put them with. I decided to pull out a basa fillet and braise it in a tomato bacon sauce.
I also had some green beans to eat up and as they aren’t the hubby’s favourite, decided to hide them in a garlic parmesan cream sauce.
I got a thumbs up on both dishes from the hubby – even the beans!
Basa Braised in Bacon Tomato Sauce
- 2 basa fillets
- Old Bay seasoning
- 4 strips of bacon cut up
- 1 tbsp minced garlic
- 1/3 c roasted red pepper chopped
- 1 1/2 c crushed tomatoes
- 4-5 basil leaves chopped
- 1 tsp dried sicilian oregano
- 2 tsp capers
- 1 tsp pickapeppa sauce
- 1/2 tsp salt
- 1 tsp pepper
- Dust the basa with a light coating of Old Bay seasoning and some salt
- In a deep frying pan, fry the bacon until almost done.
- Add the onions and saute until soft.
- Add the garlic an roasted red pepper and saute about 30 seconds.
- At this point I pushed the ingredients to the sides, and seared off the basa on both sides.
- Gently remove the fish and set aside.
- Add the rest of the ingredients and bring to a light simmer.
- Place the fish back in, covering with the sauce.
- Cover the pan with a lid and cook on medium - low until the fish is done, about 10 minutes or so.