This baked basa fillet with roasted vegetables is a one-pan wonder designed for both convenience and flavor. With tender white fish that flakes at the touch of a fork and vegetables that emerge from the oven caramelized and crisp at the edges, it’s the kind of dinner that hits every note—light yet satisfying, clean yet comforting. Whether you’re after a quick weeknight fix or a wholesome weekend meal, this recipe delivers both ease and elegance.
Ingredient Breakdown
Basa, a delicate white fish with a mild flavor and flaky texture, serves as a perfect canvas for citrus, herbs, and a hint of seasoning. It absorbs flavor quickly without becoming overpowering, making it ideal for fast weeknight prep.
Broccoli florets lend bite and vibrant green contrast, while carrots add subtle sweetness and color. Potatoes—whether classic or sweet—offer a comforting, starchy base that crisps beautifully when roasted. Red onions round out the mix with mild sharpness and depth.
Olive oil ties everything together, helping vegetables roast evenly and lending a silky finish to the fish. The seasoning—salt, black pepper, garlic powder, or herbs—provides a balanced flavor foundation, while lemon slices offer a burst of brightness that perfumes the fish as it bakes.
Step-by-Step Cooking Instructions
Start by cutting the vegetables into evenly sized pieces—this ensures they roast at the same pace. Broccoli should be trimmed into small florets, carrots sliced into thick coins or sticks, potatoes cubed uniformly, and onions wedged to retain some structure during roasting. Toss the vegetables in a bowl with olive oil, salt, pepper, and any desired seasonings like dried Italian herbs or red pepper flakes. Spread them evenly on one side of a parchment-lined baking sheet so they roast instead of steam.
While the vegetables begin to roast, turn to the basa fillets. Pat them dry thoroughly to help the surface brown slightly and prevent sogginess. Drizzle with olive oil and season both sides with salt and pepper. For a little extra depth, add a touch of garlic powder or dried herbs. Top each fillet with thin lemon slices, which will subtly infuse the flesh as it bakes.
Once the vegetables have roasted for 15 minutes, remove the tray and gently nestle the seasoned fish on the other half of the sheet. Return the tray to the oven and bake everything together for another 10 to 15 minutes. This two-stage roasting method ensures vegetables are tender and caramelized without overcooking the fish.
Check for doneness by gently flaking the fish with a fork—it should separate easily and appear opaque throughout. Vegetables should be crisp on the edges and fork-tender. Serve immediately for best texture and flavor.
Recipe Tips & Frequently Asked Questions
The best way to prevent soggy vegetables when roasting:
Avoid overcrowding the pan and ensure everything is in a single layer with a bit of space in between.
How to keep basa fillets from breaking or overcooking:
Dry the fillets well, avoid flipping them, and bake until just flaky. They’re delicate and benefit from minimal handling.
When to add lemon slices for maximum flavor without bitterness:
Place them on top of the fillets just before baking. Thin slices allow the citrus oils to release without overpowering.
Alternative spice and herb blends to match seasonal preferences:
Try cumin and smoked paprika for warmth, or fresh basil and oregano for a Mediterranean feel.
Can I use frozen basa fillets?
Yes, but they should be fully thawed and patted dry before seasoning and baking.
How do I adjust the recipe for skin-on fish?
Keep the skin side down on the tray; it will crisp slightly and help the fillet hold together.
Can I roast everything on separate trays instead of one?
Absolutely. Use two trays if you prefer crispier vegetables or want to keep flavors distinct.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C) to maintain texture.
What to Serve With This Recipe
Pair this dish with herbed couscous or a scoop of wild rice to soak up the juices from both fish and vegetables. Quinoa also makes a nutritious and neutral base. A crisp cucumber-yogurt salad or a simple slaw can provide a refreshing contrast, cutting through the richness of the roasted components.
Serve with garlic bread or a crusty artisan roll to mop up any lemony olive oil left behind. For beverages, opt for a chilled white wine like Pinot Grigio or a glass of sparkling water infused with lemon slices to echo the citrus notes.
Creative Variations
Swap basa for similar white fish like tilapia, haddock, or cod—each offers its own subtle differences in texture and flavor. Use sweet potatoes or parsnips instead of regular potatoes for a more complex, earthy taste.
Consider tossing in cherry tomatoes or chopped bell peppers in the last 10 minutes of baking for a pop of color and natural sweetness. A drizzle of balsamic glaze over the finished vegetables or a spoonful of lemon butter over the fish can elevate the final presentation with minimal effort.
With minimal prep and a single baking sheet, this baked basa fillet with roasted vegetables creates a meal that’s comforting yet fresh. It’s a flexible, satisfying dish with endless room for customization—ideal for busy evenings when you want something flavorful, colorful, and nourishing straight from the oven.
Ingredients
For the Fish:
2 white fish fillets (basa, 6–8 oz each)
1 tablespoon olive oil
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)
½ lemon, thinly sliced (for garnish and added aroma)
Optional: ½ teaspoon garlic powder or dried herbs (such as dill, parsley, or thyme)
For the Roasted Vegetables:
1 cup broccoli florets
1 large carrot, peeled and sliced into ½-inch thick rounds or sticks
1 medium potato, peeled and cut into 1-inch cubes (or substitute with 1 cup sweet potato)
½ small red onion, cut into thick wedges
1 tablespoon olive oil
¼ teaspoon salt (or to taste)
⅛ teaspoon black pepper (or to taste)
Optional: ½ teaspoon dried Italian seasoning or a pinch of red pepper flakes
Instructions
Begin by preheating your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or aluminum foil if desired, which will simplify cleanup later. In a mixing bowl, combine the broccoli florets, carrot slices, cubed potato (or sweet potato), and red onion wedges. Drizzle with olive oil and sprinkle with salt, pepper, and optional seasonings such as Italian herbs or red pepper flakes. Toss everything together until the vegetables are evenly coated, then spread them out in a single, even layer on one half of the baking sheet.
Slide the tray into the oven and roast the vegetables for 15 minutes. This initial roasting gives them a head start so they emerge perfectly caramelized and tender.
While the vegetables cook, turn your attention to the fish. Pat the basa fillets dry with paper towels to help them sear and cook evenly. Drizzle olive oil over both sides, then season with salt, pepper, and optional garlic powder or dried herbs for added depth.
After the vegetables have roasted for 15 minutes, carefully remove the baking sheet from the oven. Arrange the seasoned fish fillets on the empty side of the tray. Lay a few thin slices of lemon on top of each fillet for a touch of citrus brightness as it bakes.
Return the tray to the oven and bake for an additional 10 to 15 minutes. You’ll know the fish is done when it turns opaque and flakes easily with a fork. At the same time, the vegetables should be tender-crisp with lightly browned edges. Keep an eye on the fish, as cooking times can vary slightly depending on the thickness of the fillets.
Once everything is perfectly cooked, remove the baking sheet from the oven. Serve the basa fillets immediately, alongside the roasted vegetables, for a balanced and satisfying meal.
Baked Basa Fillet with Roasted Recipe
Ingredients
For the Fish:
- 2 white fish fillets basa, 6–8 oz each
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- ½ lemon thinly sliced (for garnish and added aroma)
- Optional: ½ teaspoon garlic powder or dried herbs such as dill, parsley, or thyme
For the Roasted Vegetables:
- 1 cup broccoli florets
- 1 large carrot peeled and sliced into ½-inch thick rounds or sticks
- 1 medium potato peeled and cut into 1-inch cubes (or substitute with 1 cup sweet potato)
- ½ small red onion cut into thick wedges
- 1 tablespoon olive oil
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- Optional: ½ teaspoon dried Italian seasoning or a pinch of red pepper flakes
Instructions
- Begin by preheating your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or aluminum foil if desired, which will simplify cleanup later. In a mixing bowl, combine the broccoli florets, carrot slices, cubed potato (or sweet potato), and red onion wedges. Drizzle with olive oil and sprinkle with salt, pepper, and optional seasonings such as Italian herbs or red pepper flakes. Toss everything together until the vegetables are evenly coated, then spread them out in a single, even layer on one half of the baking sheet.
- Slide the tray into the oven and roast the vegetables for 15 minutes. This initial roasting gives them a head start so they emerge perfectly caramelized and tender.
- While the vegetables cook, turn your attention to the fish. Pat the basa fillets dry with paper towels to help them sear and cook evenly. Drizzle olive oil over both sides, then season with salt, pepper, and optional garlic powder or dried herbs for added depth.
- After the vegetables have roasted for 15 minutes, carefully remove the baking sheet from the oven. Arrange the seasoned fish fillets on the empty side of the tray. Lay a few thin slices of lemon on top of each fillet for a touch of citrus brightness as it bakes.
- Return the tray to the oven and bake for an additional 10 to 15 minutes. You’ll know the fish is done when it turns opaque and flakes easily with a fork. At the same time, the vegetables should be tender-crisp with lightly browned edges. Keep an eye on the fish, as cooking times can vary slightly depending on the thickness of the fillets.
- Once everything is perfectly cooked, remove the baking sheet from the oven. Serve the basa fillets immediately, alongside the roasted vegetables, for a balanced and satisfying meal.
