Second to None Baked Basa

"I went to my butcher's to try a new fish and he told me this basic recipe! Must say, the smell was great! The spice measurements are estimates because it's just sprinkling it on each side! It's also good to put some slices of ripe tomato on top before baking."
photo by tdy321 photo by tdy321
photo by tdy321
photo by K. B. photo by K. B.
photo by Eliza M. photo by Eliza M.
photo by Eliza M. photo by Eliza M.
photo by Jeanine R. photo by Jeanine R.
Ready In:




  • Pre-heat the oven to 400 F.
  • Pat the fillets dry with paper towel.
  • Sprinkle the oregano and garlic powder on both sides of each fillet.
  • Put them in a baking dish and sprinkle with the cheese.
  • Sprinkle some more oregano on top of the cheese.
  • Cover with foil (or if your baking dish has a lid) and bake for approximately 30 minutes.

Questions & Replies

  1. Hello! Is the oregano supposed to be dried, or oregano powder?


  1. Hi Cadillacgirl; What a delightful fish dinner. I cooked 2 Basa fillets that were 14 ounces total weight. Reduced the oregano and granulated garlic powder, but added 1 teaspoon of dried dill weed. Cooked for 25 minutes and it turned out perfect. The mozzarella cheese was the highlite on the fish and the flavor combination was great. Served with some lemon wedges and tartar sauce. Thank you for sharing. "Uncle Bill"
  2. This was an excellent way to glorify an inexpensive piece of fish. I will take this over catfish any day. I sprinkled the fillets with some salt and pepper in addition to garlic powder and oregano. Great dish. Thank you.
  3. Fabulous! Very tasty. I forgot to use the foil and the cheese just ended up well browned and wonderful. So fast to prepare too!
  4. Very quick easy and tasty. I wrapped the fish in foil then cooked it under the griller for about 20 minutes and it was very tasty. Thanks for the recipe!
  5. Fantastic, meal for two! Made for fish Friday and my wife really enjoyed it! I added Gouda cheese along with mozzarella. The Basa was seasoned with some cajun spice, gave it a little kick! This is a keeper!
    • Review photo by K. B.


  1. Didn’t cover with al foil. Added the tomato. Used baby bocconcini.


<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
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