This Foil Packets Basa Fillet is simple, budget friendly and delicious. A very juicy fish, steamed vegetables baked in foil pack, and served with fiery tomato sauce. Dinner is less than 1 hour!
Basa Fillet is not as popular as Salmon or Haddock, but if you are looking for a budget friendly fish that taste absolutely amazing, then go for Basa fish.
What is Basa Fish?
I never knew of Basa fish before until I got here in Canada. There are so many first time experiences and food that I was introduced when I moved here and I am really loving it. Basa fish is one of them, and trust me when I tell You that Basa fish is absolutely delicious and a great option.
- Budget friendly – 3 large full fillet cost only 10 CAD, that’s really cheap
- Always Juicy – This fish is very forgiving. Sear it, steam it, bake it, it always comes out tender and juicy
- Easy to Cook – No fuss, no special seasoning needed. Dash of salt and pepper works
- Cooks Fast – because of the soft and tender meat, Basa fish cooks really quick, you’ll have it done and ready faster than any take our delivery.
I’ve used Basa fish several times, I had it seared, I had it crusted and baked and I had it simmered in coconut milk and they all came out really delicious. But today, I decided to try another method of cooking it, which is the foil packed. Foul packed meals is one of my favorite, grilled or oven baked it doesn’t really matter as it always produces a juicy delicious fish.
What is foil packed cooking?
Foil packed cooking is a method of cooking where in the food is wrapped in foil and then grilled or baked. The steam that is trapped inside the foil is what cooks the food inside.
What are the best food to cook using foil packed method?
Since foil packed cooking relies on steam to cook the food, it is advisable to use easy to cook ingredients. Fish, shrimp, mussels are great for foil pack cooking because they all cook pretty quick even with low heat or just steam. Chicken are good option too, but make sure to cut it into small pieces for faster and even cooking inside and out. Use boneless chicken for faster even cooking. All though there’s quite a lot of recipe using beef or steak for foil pack cooking, I never tried doing it. Chunks of beef needs higher heat and longer cooking time and foil pack cooking might not be the best option to use to cook it. But if you really insist on doing it, make sure to cut the beef thinly for easy cooking.
Can I make this without the Fiery Tomato Sauce?
Yes, You can. Instead of totally removing it because You are not into spicy food, I suggest just remove the peppers all together. The tomato sauce completes the taste of this dish, and since foil pack cooking is like steaming method, the fish needs seasoning and sauce to enhance its taste and flavor. You can also replace the fiery tomato sauce with marinara sauce or any tomato based sauce that You like.
- 1 large Basa Fillet ( cut into 4 portion) – can be substituted with Salmon, Cod or Haddock
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Salt
- 1/2 teaspoon Ginger Powder
- 1/2 teaspoon dried Parsley
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1 teaspoon Lemon Juice
- 8 slices Lemon
- 1 bundle Asparagus
- 6 pieces fresh Mushroom ( I used Brown Mushroom) – slice in quarter or hlaf if using small size
For the Fiery Tomato Sauce
- 3 ripe Tomato (I used vine tomato)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 whole Red Chile or fresh Jalapeno Pepper (If you don’t like it hot, you can remove it)
- 1 teaspoon Sugar
- 2 tablespoon fresh Cilantro
- 5 pieces fresh Basil
- 1/2 small yellow Onion
- Pre-heat the oven to 350F
- Season the Fish: season the fish with salt, pepper, ginger, parsley, garlic, paprika and lemon juice. Set aside.
- Wrap the Fish: lay a foil on the working area and arrange 2 slices of lemon. Put the Basa fish on top and add another 2 slices of lemon on top. Divide the Asparagus and mushroom into 2 portions and distribute between 2 foil packets with fish. Sprinkle with salt and pepper. Wrap with foil, make sure to seal the ends to trap as much steam as possible.
- Bake: transfer in a baking sheet and bake for 25 – 30 minutes. You can also cook this on the grill.
- Make the Fiery Tomato Sauce. Transfer the diced tomato, salt, pepper, red chile, sugar, cilantro, basil and onion in a blender. Blend until smooth. Transfer in a pan and cook in medium heat until sauce is reduced, about 25 – 30 minutes. Taste and adjust seasoning as desired. The cooking time could vary depending on how juicy the tomato you are using. The more juicy it is, the longer it will take to reduce it. Adjust cooking time as necessary.
- Serve: Remove the foil packets from the oven and transfer in a plate. Open and pour fiery tomato sauce on top or serve the sauce on tie side.
- Grilled Mixed Veggie & Halloumi Cheese
- Grilled Mediterranean Chicken Skewers
- Grilled Tikka Tofu Skewers
- Grilled Shrimp and Sausage with Veggie and Quinoa
- Easy Salmon Wellington
- Foil Packed Salmon, ready in 30 minutes!
- Easy Sheet Pan Chicken Dinner
- Meat Free Monday: Garlic-Roasted Brussels Sprouts
- Meat Free Monday: How to Make Sheet Pan Veggies
- Meat Free Monday: Curried Roasted Cauliflower
- Meat Free Monday: White Beans and Grilled Vegetable Salad
- Refreshing Cucumber & Tomato Salad
- Broccoli and Brussels Sprouts Shrimp Stir Fry
- Small Batch Brussels Sprouts Quinoa Salad
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.
FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA