Honey Dijon Panko Crusted Basa
This Honey Dijon Panko Crusted Basa is a flavor-packed delight! Enjoy tender fish with a crunchy panko coating, perfect for any weeknight dinner.
Equipment
- Mixing bowls
- Baking Sheet
- Whisk
- Measuring Spoons
- Spatula
Ingredients
For the Basa:
- 1 large or 2 smaller pieces basa
- 1 tablespoon mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon liquid honey
- 1/2 teaspoon garlic powder
- to taste salt & pepper
- Parsley, chopped (optional) For garnish
- Panko crumbs For crunch
For the Garlic Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 clove garlic minced
- 1/4 lemon Juice
- Olive oil For drizzling
- Parsley, chopped For garnish
Instructions
Instructions:
- Step 1: Prep the Basa - Preheat your oven to 400°F (200°C). Pat basa fillets dry with paper towels.
- Step 2: Make the Honey Dijon Mixture - In a mixing bowl, combine mayo, Dijon mustard, liquid honey, garlic powder, salt, and pepper. Whisk until smooth.
- Step 3: Coat the Fish - Spread the honey Dijon mixture evenly over the basa fillets.
- Step 4: Panko Time! - Press the coated basa fillets into the panko crumbs for an even layer on both sides.
- Step 5: Bake to Perfection - Place the basa on a baking sheet and drizzle with olive oil. Bake for 15-20 minutes.
- Step 6: Prepare the Garlic Yogurt Sauce - Mix Greek yogurt, minced garlic, and lemon juice in a small bowl. Adjust seasoning with salt and pepper.
- Step 7: Serve and Enjoy! - Serve the hot basa garnished with parsley alongside the garlic yogurt sauce.
Notes
- Don't skip drying the fish for better coating adherence.
- Use fresh ingredients for enhanced flavor.
- Check the fish doneness around the 15-minute mark to avoid overcooking.
- Store leftovers in an airtight container for up to 2 days.