Some weeks call for takeout. But other weeks — when the fish is fresh, and you've got a cold stick of butter and a splash of white wine in the fridge — you make something like this.

Pan-seared basa with a lemony butter sauce sounds like it belongs on a restaurant menu, and honestly, it kind of does. But don't let that intimidate you: it comes together in about 30 minutes, uses everyday ingredients, and the technique is simpler than it looks! Once you've done it, it becomes one of those go-to recipes you come back to again and again.

This week, we're breaking it all down for you.

 

A little about Basa

If you haven't cooked with or had basa before, it's a mild, flaky white fish, similar to tilapia or sole. It has a clean, neutral flavour that pairs wonderfully with bold sauces. It's affordable, widely available, and cooks quickly. Perfect for a busy night.

 

The Sauce: Lemon Beurre Blanc

Beurre Blanc is French for "white butter", and it's one of those classic sauces that sounds intimidating, but don't worry! It is really just butter, white wine, shallots, and a little patience. The key is gentle heat and cold butter — that's what gives it that silky, pourable texture. 

We've added lemon juice and zest to brighten it up, add some extra class, and balance the richness. It's tangy, buttery, and absolutely delicious spooned over a piece of golden fish. 

A few tips before you start

The sauce broke? Don't panic. Take the pan off the heat and whisk in a small ice cube or a splash of cold water — it often comes back together instantly.

No white wine? A splash of dry vermouth or even extra lemon juice and a bit of water will do the job.

Cooking for more people? The sauce and the fish both scale easily — just sear the fillets in batches so you don't crowd the pan.

What to serve alongside? Steamed new potatoes, a simple green salad, or some crusty bread to mop up that sauce. A glass of the same white wine you used in the recipe doesn't hurt either.

What you'll need

Serves 2 · Ready in ~30 minutes

For the fish:

• 2 basa fillets
• 1 tbsp olive oil
• Salt and white pepper

For the lemon beurre blanc:

• 100 g unsalted butter, cold and cubed
• 60 ml dry white wine (Sauvignon Blanc works great)
• 1 small shallot, finely minced
• 2 tbsp fresh lemon juice
• ½ tsp lemon zest
• 2 tbsp heavy cream

To finish:

• 30 g microgreens (pea shoots, sunflower, or radish)
• 1 tsp extra virgin olive oil
• A pinch of flaky sea salt (Maldon if you have it)

How to make it

Step 1 — Dry and season the fish

Pat your basa fillets completely dry with paper towels. This is the most important step — moisture is the enemy of a good sear. Season both sides with salt and white pepper and set aside while you get the sauce going.

Step 2 — Reduce the wine base

In a small saucepan over medium heat, combine the white wine, shallot, and lemon juice. Let it simmer until you're left with about 2 tablespoons of liquid — it'll look a bit syrupy. This takes around 5 minutes and smells wonderful.

Step 3 — Build the beurre blanc

Turn the heat down to its lowest setting. Stir in the heavy cream. Now start adding the cold butter, a few cubes at a time, whisking constantly. Don't rush it and don't let it boil — just keep the heat low and keep whisking. Once all the butter is in, the sauce should be pale, silky, and gently coat the back of a spoon. Stir in the lemon zest. Keep it warm on the lowest heat while you cook the fish.

Step 4 — Sear the basa

Heat olive oil in a non-stick or stainless skillet over medium-high until shimmering. Lay the fillets in gently (away from you to avoid splatter). Press down lightly so the whole fillet makes contact with the pan. Now leave it alone — 3 to 4 minutes until golden underneath, and the fish releases easily.

Step 5 — Flip and finish

Flip carefully and cook another 2–3 minutes. Basa is done when it flakes easily at the thickest point with gentle pressure. Pull it off the heat straight away — it overcooks fast.

Step 6 — Plate it up

Spoon a generous pool of beurre blanc onto each plate. Set a fillet on top. Toss the microgreens with a little olive oil and a squeeze of lemon, then pile them alongside the fish. Finish with a pinch of flaky salt and get it to the table while it's hot.

A note on Microgreens

Micro greens aren't just a garnish — they add a fresh, peppery bite that cuts through the richness of the butter sauce. Pea shoots are sweet and mild, radish microgreens have a bit of heat, and sunflower shoots are nutty and satisfying. Use whichever you can find, or a mix.

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Give this one a go this week and let us know how it turns out.