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BLT Stuffed Basa

Ingredients

  • 1 large basa fillet cut in half lengthwise
  • 4 slices thick cut bacon cut into pieces
  • 1 small leek
  • 6 cherry tomatoes
  • Salt & Pepper
  • Fresh oregano
  • 1 tablespoon minced garlic
  • 2 tablespoons butter
  • Avocado oil for frying

Instructions

  • In a cold cast iron pan, render down the bacon. Once the pieces are crispy, remove from the pan and place in a small food processor.
  • Add 1 tablespoon of fresh chopped oregano and the minced garlic to the food processor.
  • Clean and slice the leek, cutting into small pieces. Cut the cherry tomatoes into small pieces.
  • Add the leeks and cherry tomatoes.
  • Turn the heat down to medium on the pan and add the leeks and tomatoes to the bacon fat. Saute for a couple minutes until the leeks have softened.
  • Once softened, add to the food processor.
  • Set the pan aside for frying the fish in.
  • Start the oven preheating to 450°F.
  • Let cool for 20 to 30 minutes then whiz briefly to combine.
  • Give the 2 pieces of fillet a sprinkling of salt and pepper on both sides.
  • Place a layer of stuffing on one side of each piece of basa, pressing down lightly.
  • Starting from the tail end, gently roll into a cinnamon bun shape, using toothpicks to pin closed.
  • Melt the butter in the pan and add a drizzle of the avocado oil.
  • Gently place the rolls (edge side down) in the pan and let brown. Tilt the pan a bit and use a spoon to scoop butter over the fish, basting it.
  • Gently flip over to the other edged side and brown. Tilt the pan a bit and use a spoon to scoop butter over the fish, basting it.
  • Brown the outside of the fish (for a minute with each rotation of the roll.) Just be gentle so that the stuffing doesn't start falling out of the cut ends.
  • Set the fish back onto a cut end.
  • Pop the pan into the oven and bake for 5 minutes.
  • Don't forget to take out the toothpicks before serving!

Notes

Adapted from Fish the Dish