- 200 g basa fillet
- 20 g Dijon mustard
- 20 g basil
- salt to taste
- 7 g Knorr lime Seasoning
- 100 g butter
- 1 g Terragon
- 2 g onions chopped
- 10 g white wine
Marinate the basa with shredded basil, mustard and Knorr Lime Seasoning.
Dissolve 3.5 gms into 7 ml water.
Cook basa over the hot plate and arrange over a plate.
To make the sauce, take a pan over the heat, add white wine and chopped onions.
Once all the white wine is absorbed, take the pan off the heat and start adding cubes of butter, one by one, while beating it with a wooden spoon.
Add the terragon and remaining Knorr Lime Seasoning Serve the fish with the sauce.