Dinner

Basa Fillet with Garlic, Spring Onion & Paprika Butter Recipe

ByNoah Steele February 8, 2026February 8, 2026

Introduction

This Basa fillet with garlic, spring onion, and paprika butter is a simple yet flavorful dish perfect for a quick weeknight dinner. The lightly fried fish is topped with a fragrant butter sauce that brings warmth and depth to every bite. Serve it with rice or potatoes and vegetables for a complete meal.

A meal on a white speckled plate with three main parts: on the right is a white fish fillet topped with a bright reddish-brown sauce full of chopped green onions and cooked garlic, giving a shiny texture; to the left of the fish is a small bunch of vibrant green broccolini with smooth stalks and detailed florets; to the far left is a pile of fluffy white rice with separated grains showing softness. The plate sits on a white marbled textured surface, with a fork and knife having wooden handles on the right and a beige cloth napkin on the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 tbsp plain flour

2 basa fillets (about 250g total)
50g salted butter

3 spring onions, finely sliced
2 garlic cloves, grated

1 tsp smoked sweet paprika
Cooked rice or potatoes and vegetables, to serve
Salt and pepper, to season

Instructions

Step 1: Pour the olive oil into a frying pan and heat over medium heat. Place the flour on a plate and season with salt and pepper. Season the basa fillets, then dip each fillet lightly in the flour, shaking off any excess.
Step 2: Once the oil is hot, add the coated fillets to the pan. Cook for 2-3 minutes on each side until they are lightly golden and the fish flakes easily when pressed. Remove the fish and drain on kitchen paper.
Step 3: In the same pan, melt the butter over medium heat. When it starts to foam, add the spring onions, grated garlic, a pinch of salt, and several twists of black pepper. Cook for 1-2 minutes until the onions soften.

Step 4: Sprinkle the smoked paprika over the butter mixture and toast it for 30 seconds, stirring well to combine all the flavors.
Step 5: Pour the paprika butter sauce over the cooked basa fillets and serve immediately with cooked rice or potatoes and vegetables.

Tips & Variations

For a richer flavor, use unsalted butter and adjust the seasoning accordingly.

Fresh lemon juice squeezed over the fillets before serving adds a bright, zesty contrast.
Swap basa with other white fish like cod or haddock if preferred.
Add a pinch of chili flakes to the butter for a gentle heat.

Storage

Store any leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out. The fish is best enjoyed fresh but can be enjoyed cold in salads as well.