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["Getting ready: Pre-heat your oven to 180 degrees.", "If you are using frozen Basa fillets, pop them into a watertight glad bag and leave them to defrost in hot water for around 10 to 15 minutes.", "Preparing the fillets: Place each fillet onto a separate square of Aluminum foil; the foil squares must be large enough to fold into an ""envelope"" for the fish to be baked in.", "For each fillet, squeeze the juice from 1/2 a lemon and coat both sides of the fillet.", "Mince or finely chop a clove of garlic and rub it into both sides of the fish and season with salt and pepper.", "Cut your chilli into 3-5mm rings and line 3 or 4 down the middle of both sides of each fillet.", "If you would rather your fish mild, remove the chilli seeds before putting them on the fillet.", "Dice an onion and heap around a quarter of it straight onto the top of each fillet and finish with a 25g cube of butter on top.", "Cooking the fish: Fold the aluminum foil around the fish and onion to form ""envelopes"" and carefully place them on an oven tray and pop them in the oven for 20 minutes.", "When the timer goes off, check the ""envelope"" of the largest fillet to make sure the fish is cooked through the middle.", "Serving: These fillets are fantastic with all the rich flavour of the sauce!", "I recommend placing them straight onto a plate with the onion & the chilli intact and drizzle a dash of the excess juice on each piece.", "Basa is delicious served with yam & potato mash and chargrilled asparagus in butter & garlic!", "Enjoy!"]
