Step 1

Add the butter, chicken stock, heavy cream, lemon juice, lemon zest, mustard, salt, and pepper to a saucepan, and allow everything to simmer at a low heat for a few minutes. Make sure to keep it low — if the sauce begins to boil, it will split. Take the pan off the heat, and allow it to sit and cool slightly.

Step 2

Season the basa fish fillets with salt and pepper.

Step 3

Heat a frying pan to a medium-high heat, then add the olive oil once it becomes hot.

Step 4

Place the basa fillets into the hot pan, and fry for roughly 3 minutes on one side.

Step 5

After 3 minutes and when the fish are coloring slightly underneath, flip both the fish fillets over, and add the butter to the pan. Tilt the pan, and use the melted butter and juices to baste the fish. Fry for another 2 to 3 minutes until the fish is no longer translucent.

Step 6

Take the fish out of the pan, and allow it to rest for a few minutes before serving with the lemon cream sauce.