Ingredients
One pound frozen or fresh Basa fillets
1 egg white, lightly beaten with 1 Tbsp. water
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. cayenne
1 tsp. finely chopped fresh parsley
1 - 2 tsp. canola oil
1/2 cup chopped scallions, green and white parts included
2 Tbsp. lemon juice
1/3 cup fish or vegetable stock
1/2 tsp. fines herbes
Lemon wedges
Preparation
Defrost fillets if frozen. Mix flour, salt, cayenne and parsley. Dip fillets first in egg white-water mixture, then in flour mixture. Sautee in oiled non-stick pan preheated on medium high, 3 minutes per side, in batches if necessary. Remove fillets to serving plate, lower heat to medium. Add scallions, lemon juice, stock and fines herbes to pan, stirring in browned bits. Allow to simmer a minute or two until slightly thickened. Pour over sauteed fillets, garnish with lemon wedges.
