Lemon Herb Baked Basa in Parchment

Name: Lemon Herb Baked Basa in Parchment
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs basa fillet (about 150g each, skinless); 2 pcs lemon (medium, thinly sliced, plus extra for serving); 4 pcs garlic (cloves, thinly sliced); 3 tbsp parsley (fresh, roughly chopped); 2 tbsp dill (fresh, roughly chopped); 2 tbsp olive oil; 2 tbsp butter (unsalted, cut into small cubes); 1 pinch salt; 1 pinch black pepper (freshly cracked); 8 pcs cherry tomato (halved); 200 g asparagus (tough ends trimmed, cut into 2-inch pieces)

RATING

0.0/5

TASTE SCORE

8/10

Delicate basa fillets baked in parchment paper packets with fresh lemon, garlic, and fragrant herbs. The steam trapped inside the pouch creates incredibly moist, flaky fish that practically melts in your mouth. A foolproof weeknight dinner that looks impressive but takes just 30 minutes from start to finish. Perfect with steamed rice or a crisp green salad.

PREP

10m

COOK

SERVES

1 PIECE

306 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Preheat the oven and prep the parchment.
1.Preheat oven to 400°F (200°C).
2.Cut 4 large sheets of parchment paper, roughly 15x12 inches each.
3.Fold each sheet in half to create a crease, then open them back up flat on a clean surface.
prep · ~3 min
Season the basa fillets.
1.Pat each basa fillet completely dry with paper towels.
2.Drizzle 1½ tablespoons olive oil over the fillets and rub to coat evenly.
3.Season both sides with salt and freshly cracked black pepper.
TIPPatting the fish dry ensures it steams rather than boils inside the parchment pouch.
assemble · ~7 min
Build the parchment packets.
1.Place one seasoned fillet on one half of each parchment sheet, slightly off-center.
2.Layer each fillet with lemon slices, garlic slivers, cherry tomato halves, and asparagus pieces.
3.Scatter fresh parsley and dill over the vegetables.
4.Dot each serving with small cubes of butter and drizzle the remaining ½ tablespoon olive oil on top.
TIPLeave a generous margin of parchment around the food so steam can circulate inside the pouch.
assemble · ~5 min
Seal the parchment pouches tightly.
1.Fold the empty parchment half over the fish and vegetables.
2.Starting from the folded corner, make small overlapping folds along the open edge to create a tight seal.
3.Twist the ends gently and tuck them underneath to secure the pouch.
4.Transfer all pouches to a baking sheet, leaving space between each one.
TIPA well-sealed pouch traps steam and puffs up dramatically in the oven — that's how you know it's working.
bake · ~22 min
Bake until puffed and fragrant.
1.Place the baking sheet in the preheated oven.
2.Bake for 18 to 20 minutes, until the pouches are puffed up and slightly browned in spots.
3.Remove from the oven and let the pouches rest on the sheet for 2 minutes.
TIPDon't open the oven door during baking — the steam needs constant heat to stay trapped. If your fillets are very thin, check at 15 minutes.
serve · ~1 min
Serve straight from the parchment.
1.Place each sealed pouch directly on a dinner plate.
2.Let each person cut open their own pouch with scissors or a sharp knife — the aromatic steam releases at the table.
3.Garnish with a squeeze of fresh lemon and extra parsley if desired.
TIPServe with steamed basmati rice or crusty bread to soak up the buttery, lemony juices pooled at the bottom of the pouch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the basa fillets thoroughly with paper towels before seasoning to avoid excess moisture that can make the fish soggy.
2
Cut lemon slices evenly (about 3mm thick) so they cook uniformly and release citrus oils without becoming bitter.
3
Leave at least 2 inches of headspace inside each parchment packet for proper steam circulation.
4
For a golden-brown butter finish, use unsalted butter so you control the final salt level.
5
Bake the pouches on a rimmed baking sheet to catch any accidental drips from imperfect seals.
6
If your basa fillets are thicker than 150g, add 2-3 minutes to the baking time for safe cooking.

RECIPE VARIATIONS

Adapt it for your goals.

Cajun Blackened

Swap the herbs for 1½ teaspoons Cajun seasoning per fillet and add sliced okra to the vegetables. This gives a spicy, smoky profile for those who prefer bold Southern flavours.

Dairy Free

Dairy-Free

Replace the butter with 2 extra tablespoons of olive oil or a vegan butter alternative. The fish stays just as moist, and the olive oil complements the lemon-herb profile.

Low Carb Keto

Low-Carb Keto

Skip the cherry tomatoes (they add sugar) and double the asparagus. Add a handful of fresh spinach under the fish for extra volume without carbs.

Thai Inspired

Thai-Inspired

Replace dill and parsley with cilantro and basil, add a sliced red chili, and swap lemon for lime. Serve with a side of coconut rice for a fragrant Southeast Asian twist.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Basa fillets provide lean, high-quality protein that supports muscle repair and satiety, with relatively low saturated fat compared to red meats.

✓

Rich in Vitamin C

Fresh lemon and cherry tomatoes deliver vitamin C, an antioxidant that supports immune function and aids iron absorption from the fish.

✓

Low-Calorie Cooking Method

Steaming in parchment requires minimal added fat (just ½ tablespoon butter per serving), keeping the dish light while preserving natural flavours without frying or heavy sauces.

✓