Basa and Zucchini Pan Dinner

This wholesome and healthy one pan dinner is easy to make with a quick cleanup. Perfect for busy weeknights and delicious enough for any night!

Ingredients:

4 basa fillets

1 medium zucchini

2 shallots, sliced, divided

2 celery stalks with leaves

2 tsps minced garlic

1/2 cup chopped or cherry tomatoes

2 tbsps olive oil, divided

salt and pepper to taste

1 1/2 tbsps lemon juice

1 tsp dried thyme

1/2 tsp celery seeds

Toss zucchini, 1 sliced shallot, celery and garlic with 1 tbsp olive oil. Spread out on a foil lined and oiled baking sheet. Give it a little salt and pepper. Pat the fish dry with paper towels then brush with 1 tbsp olive oil. Lay them on top of the vegetables. Drizzle the lemon juice and sprinkle salt and pepper. Toss the tomatoes and 1 shallot and distribute over the fish finishing with thyme and celery seed.

Cover with foil to seal and bake at 400°F for 25-27 minutes.

Serves 2

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Saffron Basa Filets

Earthy saffron, snappy garlic and spicy sausage make for an interesting taste combination. I used basa filets but any white fish may be substituted, like cod or haddock. 

Ingredients:

1 lb basa filiets

Marinade:

1 tsp minced garlic

1 tsp paprika

1 tbsp olive oil

2 pinches saffron threads

salt and pepper to taste

Vinaigrette:

2 tbsps white wine vinegar

1 tbsp minced garlic

1 tsp dijon mustard

2 pinches saffron threads

1/4 cup olive oil

salt and pepper to taste

1 lb potatoes, cut in chunks

1 tbsp olive oil

1/4 lb Italian sausage, chopped

1 tbsp olive oil

handful of spinach, chopped

1/4 cup crumbled feta

Combine the marinade ingredients. Salt and pepper the filets on both sides then spread the marinade all over. (I cut my filets in half, but you can leave them whole). Let marinate for 20-30 minutes at room temperature.

Whisk the vinaigrette ingredients together and set aside.

Boil the potatoes in salted water about 10 minutes or until fork tender then drain well. Heat 1 tbsp olive oil in a frying pan and brown the potatoes for 4-5 minutes. Remove from heat and toss with half the vinaigrette. Keep warm.

In a large pan heat 1 tbsp olive oil and brown the chopped Italian sausage. Toss in the spinach then remove from the pan and keep warm.

Then, in that same pan, add olive oil if needed and cook the basa 1-2 minutes per side until browned and a fork can easily flake it. Cook a little longer if using thicker filets.

Plate the potatoes with the fish and top with the sausage and spinach. Add some crumbled feta and drizzle the rest of the vinaigrette.

Serves 4

Adapted from: cherryonmysundae.com

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