Swai is Asian catfish. I like this fish better than most white fish because it is very mild. It has a slight fish taste, and it accepts seasonings and flavors very well. You can get a 2lb bag at Walmart for about 5.88, that is about 6-8 fillets.

• 1/2 of Swai Fillet (weigh to get the exact weight, aim for 3oz at first, increasing as you can eat more)
• Seasoning of Choice, I use FlavorGod Lemon and Garlic
• 1 teaspoon Ghee or butter
• OR
• Spray Olive Oil or Coconut Oil

Preheat oven to 350

Use a piece of aluminum foil about 2-3x the size of the filet. Take a piece of parchment paper 2x the size of the fillet, fold in 1/2 to make a pocket.

Rinse the fillet, do not pat dry, season both sides with seasoning to taste. Place on half of parchment paper. Drizzle/dab with Ghee, or place small dots of butter over the length of fillet. If not using ghee or butter, spay quickly with spray, one good fast press should be enough, 1/2 a second.

Fold Parchment over, seal foil to make a packet. Place on cookie sheet

Bake for 10-12 minutes.

If you don't mind reheated or cold fish you could bake more than one small piece at once.

Edited August 23, 201511 yr by OutsideMatchInside

This sounds delish! Thank you.

Why parchment paper and foil? Couldn't you just use one or the other? Using both sounds like overkill to me? (Just curious.)

I love Swai. This post reminded me I haven't seen any locally lately. Innersurfergirl, maybe the parchment stops the fish from sticking to the foil as some fish does. Just a guess.

You could get the foil that food won't stick to.

Mainly it is because I am lazy and I don't want to have to do any clean up.

Since I make it fresh each time, this prevents me from having to wash the cookie sheet several times a day.

It also keeps it very moist, with no sticking issues.

I have never baked fish in straight metal. My grandmother always did it in a glass dish. I guess it is okay, but I have never tried it. This method you can get away with no oil at all if you want and always have moist fish.

Adding a picture of dinner.

Yum!

I was just curious because I have used either foil or parchment paper but never both at the same time.

The past 2 days I have made this with no oils, just seasoning. The swai has such a high water content it is soft, flaky and very moist.