Lemon Rosemary Basa Fillets

While I love to cook, it's not always possible to cook an elaborate, fancy meal on week nights. My husband and I try to take turns cooking and come up with a schedule that works best for all of our commitments, but sometimes we just need a quick and easy albeit YUMMY dinner.

I refuse to trade in convenience for quality. This is one of the reasons fish has become such a staple in our house. The sky (or in this case, the ocean or lake) is the limit when it comes to dinner possibilities featuring fish - from salty soy sauce to sweet maple syrup to bold ginger.

And then there's the convenience factor. For the most part, fish tends to take less time than most other meat options.

I hadn't heard of basa fish until a couple of weeks ago. They were on sale at the grocery store, and I wanted fish that night. I decided to give it a try. Apparently basa is a type of catfish variety, but I thought it more comparable to a mild white fish and treated it like I would tilapia.

This dish is very easy, quick, and delicious. If you prefer, you can substitute the basa for tilapia or a mild white fish.

Lemon Rosemary Basa Fillets
2 basa fillets
2 Tablespoons lemon juice
2 Tablespoons olive oil
2 sprigs fresh rosemary, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon flour

1. Mix the lemon juice, olive oil, rosemary, salt, and pepper in a small bowl.

2. Heat a nonstick skillet over medium-high heat. Add a tablespoon of olive oil. Once heated, lay down the basa fillets. Pour the lemon juice mixture on top. Cook for 5 minutes, then flip the fillets and cook for an additional 5 minutes.

3. Plate the fillets, and add the flour to the remaining liquid in your skillet. Stir quickly and let cook for about 30 seconds to a minute. Pour on top of fillets.