Basa fillet with garlic, spring onion & paprika butter

Ingredients

For 2 servings

• •1 c. à soupe olive oil
• •2 c. à soupe plain flour
• •2 basa fillets (ours weighed 250g in total)
• •50 g salted butter
• •3 spring onions finely sliced
• •2 garlic cloves grated
• •1 c. à café smoked sweet paprika
• •cooked rice or potatoes and veg to serve

Method

1. 1.Pour the olive oil into a frying pan over a medium heat. Put the flour on a plate and season with salt and pepper, then season the basa fillets. Dip the basa in a light coating of the flour, shaking off the excess.
2. 2.Once the oil is hot lower in the fish and cook for 2-3 mins on each side until lightly golden and the fish flakes when pressed. Remove and drain on kitchen paper.
3. 3.Melt the butter in the pan on a medium heat. Once foaming, stir in the spring onions and garlic with a small pinch of salt and a good few twists of black pepper. Cook for 1-2 mins, then scatter in the paprika and toast for 30 seconds, stirring well to combine. Pour over the fish and serve with rice or potatoes and vegetables.