Petrified by our health diagnoses a few months back, we had embarked on a conscious diet regime to compliment the medication we were on for our respective issues. Encouraged by the results and in keeping with the broad theme of light and clean eating, I baked this crispy fish item twice in a row given high demand at home. 

I found the idea online while browsing through newer healthier ways of cooking fish, and with a minor tweaks we were good to go. Its a perfect weeknight dinner since the preparation time and effort is negligible and with a simple salad on the side one doesn’t need much. 


Basa chunks (or any firm white fish): 4-5 pieces

For the marinade;

Mayonnaise: 1 tbsp

Lemon juice: 1 tsp:


For the crust:


Pepper: to season


Marinate the basa chunks with mayo, lemon juice, pinch of salt (crushed garlic is an optional add), leave for 5-10 mins

Spread out the semolina on a plate

Preheat oven at 180 deg C

Spray a nonstick baking tray with olive oil

Dredge the marinated basa chunks into the semolina and transfer to the tray

Bake for 8 mins and turn over, bake for another 6 mins. 

Season with freshly crushed pepper

Serve with sour cream or yoghurt dip.