Paul Watters, Executive Chef and columnist for Ravish Magazine, serves up a fresh, vibrant dish that proves healthy eating never has to compromise on flavour.
This zesty basa recipe pairs delicate, pan-seared fish with crisp salad and sesame-glossed mange tout — a light yet satisfying plate bursting with colour, texture, and clean, bright flavours. Perfect for fuss-free midweek dining or an elegant weekend lunch, it’s simplicity elevated the chef’s way.
Ingredients
Fish
- 2 basa fillets
Seasoning
- Juice of 1 lime
- Handful of fresh coriander, chopped
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp cracked black pepper
Salad
- 4 handfuls mixed salad leaves
- 8 cherry tomatoes, halved
- 1 red onion, finely sliced
- 1 white onion, finely sliced
- ½ cucumber, sliced on an angle
- 2 red peppers, sliced
- 8 baby beets, halved
- Drizzle of olive oil
- Salt & pepper to taste
Mange Tout
- 2 cups mange tout
- 1 cup boiling water
- 1 tsp salt
- 1 tbsp sesame oil
Method
- Prepare the salad
Combine the mixed leaves, tomatoes, onions, cucumber, peppers, and baby beets in a large bowl. Drizzle with olive oil, season with salt and pepper, toss well and refrigerate until ready to serve. - Cook the fish
Heat a large pan over medium-high heat and add a drizzle of oil.
Cook the basa fillets for around 3 minutes on one side, then flip.
Remove the pan from the heat, spoon over the lime, coriander and spice seasoning, and let the fish rest for a few minutes to absorb all the flavours. - Prepare the mange tout
Bring a small pot of salted water to the boil.
Add the mange tout and cook for 20 seconds.
Drain, toss with sesame oil, and set aside. - Assemble
Divide the salad between two plates and arrange around the centre.
Add the mange tout, then place the seasoned basa fillets on top.
Chef’s Tip: Sprinkle a little lemon pepper around the plate before serving for an extra zing.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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