Spicy Baked Basa in Tomatillo Sauce

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Perfectly flaky basa fish drowned in a spicy tomatillo sauce for a Mexican-style meal that will be on the table in 30 minutes or less!

I’ve previously said that this seared ahi tuna was the first dish that got me to like fish. Which is not entirely true. It was the first fish I ordered in a restaurant and the first fish I tried to make on my own.

But there was a step before that. The step that made me courageous enough to order the ahi tuna in the first place.

That first step was this Basa in Tomatillo sauce. Of course, as I’ve explained with other Mexican food like these homemade soft tacos, sometimes food descriptions were too complex for my little brain. So we called it “white fish in green sauce.”

Jump to Recipe

How to make Baked Basa in Tomatillo Sauce?

This is just about the easiest dish you could imagine.

• Wash and dry your fish, place it in a baking casserole dish
• Pour 1 bottle of Tomatillo Sauce over the fish
• Sprinkle some canned olives and about ½ cup grated cheddar over the top
• Bake at 350°F for 20 minutes.

All in all it takes about 25 minutes to make and you’ve got a flavorful, healthy Mexican-style dinner! Skip the cheese for an even healthier version. And cut out the olives if you hate them. You could also top it with avocado and cilantro once it’s finished baking for a fresh veggie twist.

The Dish: Spicy Baked Basa in Tomatillo Sauce really only requires a decent casserole dish. I usually use a square baking pan since 2-4 filets of fish will fit nicely inside. But if you’re cooking for a larger group, use a 9×13 casserole dish instead. The baking time might increase by 5 minutes, so just keep an eye on it.

What is tomatillo sauce?

I usually buy my tomatillo sauce in a bottle since tomatillos can be difficult to find in other parts of the country. The base of the sauce is the tomatillo and it’s usually seasoned with cilantro, lime, and jalapeño pepper.

If you want to make your own, these are a few of my favorite recipes:

• Salsa Verde by Cooking Classy
• Salsa Verde by Gimme Some Oven
• Tomatillo Salsa by Cookie and Kate

What are tomatillos?

Tomatillos are those little green fruits that look kind of like mini-tomatoes wrapped in wrinkled green paper. But tomatillos are, in fact, not tomatoes. They are actually a member of the usually-very-poisonous-but-not-in-this-case nightshade family. And that wrinkled green paper is actually a husk used to protect the fruit.

The flavor of a tomatillo is typically savory and acidic, but you’ll note a bit more bright green flavor than a tomato. 

They are delicious cooked or fried. But most commonly they are the base for “salsa verde” or tomatillo sauce.

What is Basa?

Basa is part of the catfish family- a flaky white fish with a delicate flavor that comes from Asia. Basa doesn’t have a strong fishy flavor, which is why I was able to stomach it so early in life! It’s essentially the poor man’s cod or haddock and serves just as well in recipes that use those more expensive fish.

That means if you want to dress up this dish, use cod or haddock!

When looking for basa, check the filet section of your market. Basa is rarely, if ever, sold whole in America. The filets are boneless, white with faint pink hue in the center.

If you are out of the US, you might find it listed under its Vietnamese names “river cobbler” or “swai.”

There are some reports about basa contaminated with antibiotics or pollution. I’ve been buying basa for years and never experienced anything like that. But as with all fish, buy responsibly. If you are concerned, as your vendor for more information on the original location and importation.

What sides go with Spicy Baked Basa in Tomatillo Sauce?

With the Mexican flavor of tomatillo sauce, obvious sides are spanish rice or refried beans!

But if you want something a little more vegetable-heavy, try this Simple Roast Veggie recipe which pairs perfectly with fish!

And if you want to stick with the Mexican theme…try this Easy Spicy Santa Fe Style Taco Salad. (It’s better than Chili’s.)

What wine pairs with Basa in Tomatillo Sauce?

If you’ve read how to pair white wine and fish, you know the key is always in the sauce!

If you’re going for a heavier spicy Mexican sauce like tomatillo, stick with brighter, fresher wines. Zesty Albariño is always a good choice and naturally pairs with brighter, spicier flavors. Other options are a slightly sweet Riesling and a semi-sweet Gewurztraminer.