Tuscan inspired Basa Fish

Start by defrosting and washing the basa fish if it was purchased frozen, or removing all skin and bones if it is fresh.

On a plate, place the italian bread crumbs. In a separate bowl, crack the egg and beat it for 30s so that the yolk diffuses. Take the basa fish and dip it in the egg so that it is coated. Allow any excess to drip off into the bowl. then, take the coated fish and run it through the breadcrumbs, alternating sides until the fish is coated with the bread crumbs.

Heat a frying pan to medium-high heat. Add extra virgin olive oil. When the oil is hot, add the fish. Flip the fish every 3 min until it is cooked to taste( it typically will take approximately six minutes on each side due to the low heat- otherwise the olive oil will burn).

Garnish: Cut chives into sections of 1 inch each. In a separate pan (or in the same pan once the fish is removed) place the chives and whole red peppers to desired temperature.

To plate, place the basa fish on a fresh plate, and top with the red pepper and chive mix.

to make larger servings, increase all the ingredients except breadcrumbs and egg by the number of servings desired. Increase the egg and breadcrumbs by half the number of servings desired.

Serving Size: makes 1

Number of Servings: 1

Recipe submitted by SparkPeople user IZADAIZADA.