Last updated on June 22nd, 2020.
An easy Baked Swai Fillet recipe in a delicious White Wine Lemon Garlic Sauce – great for weeknights and for feeding a crowd at a dinner party. If you can’t find swai, you can make this with tilapia instead.
I brought this baked swai dish to a recent family dinner at my aunt’s house, and I wanted to share this super simple recipe with you!
If you have never heard of Swai, it is sometimes calles Basa. It is one of my favorite types of fish, and I really hope you get to try it!
Here is a collection of all my swai recipes.
How does swai taste?
Swai tastes very light and is not too fishy, and cooks very quickly because the fillets are pretty thin. It is also much more affordable than a lot of other seafood. This means it shows up on our dinner table quite often!
All of these reasons make Swai perfect for a large dinner party – you won’t be breaking the bank, and even people who don’t like fishy fish might enjoy this dish (say THAT 5 times fast!).
Plus swai is so easy to cook, it’s perfect for when you have lots of other recipes to worry about in the kitchen.
Where do I buy swai fillets?
Swai is typically sold in the frozen packaged seafood section of your grocery stores. Major brands such as Orca Bay sell swai, but you will also often find no-name-brand packages of swai in the same freezer section.
Can I use tilapia instead of swai?
Yes, you can absolutely use tilapia instead of swai in this recipe. Just follow the instructions exactly the same way. The only precaution is that tilapia fillets are typically a little smaller than swai fillets, so you can use 8 tilapia fillets if you’re looking to serve a larger crowd.
How do I cook swai?
Just like most seafood, Swai fillets tastes GREAT with a bit of lemon or lime. So in this recipe I bake the swai in a delicious garlicky sauce made with lemon juice and white wine. It’s such a tasty, delicate flavor that really works well with white fish such as swai.
The White Wine Lemon Garlic Sauce can be made in advance. This makes the prep & cook time is very quick when it’s time to bake the swai fillets. Just pour the sauce over the swai fillets in a baking dish, and pop it in the oven.
You’ll need a large baking pan for this recipe, such as this one here. Or if you don’t want to mess with washing fishy dishes, you can use disposable aluminum baking trays such as these. Just make sure your baking pan has high sides, so you don’t accidentally spill the delicious sauce.
A few tips to make this swai recipe extra tasty:
You’ll want to use the freshest ingredients to make this sauce. Using fresh lemon juice, fresh parsley, and fresh garlic will give the sauce the most flavor. It’s worth taking the extra minute or two to prepare these fresh ingredients instead of using bottled lemon juice or dried garlic or parsley.
- Fresh lemon juice. Freshly squeezed lemon juice has a much brighter, more vibrant flavor than the bottled stuff. And as a bonus, there are no preservatives whatsoever! I use this lemon squeezer to squeeze lemon halves in just a second or two.
- Fresh parsley. Fresh herbs add so much flavor and a beautiful color to most dishes, so I always try to use fresh when I can. These herb scissors are kind of fun to use and definitely take the pain out of chopping herbs.
- Fresh garlic. One of the first things my mom got me when I moved out on my own is this garlic press that she loves. 13 years later, it’s still going strong in my kitchen and I use it pretty much daily.
This is a great recipe for serving a family or serving a crowd. It is so easy to bake swai in a large baking pan without having to fuss over each individual fillet. You can also easily double this recipe if you wanted to.
This baked swai would be great served with a simple pasta tossed in olive oil or with rice. Swai would be delicious with my Pistachio Linguine recipe.
It would also go great with a piece of baguette to soak up the delicious white wine sauce.
Looking for other easy seafood dinner recipes?
- 10 minute Chili lime swai (great for fish tacos!!)
- Swai in tomato caper sauce (a light and tasty dinner in 20 minutes)
- Blackened salmon with mango black bean salsa
- Pan-fried salmon with apricot tomato salsa
- Sheet pan shrimp and vegetables
- Cajun shrimp with cauliflower “grits”
If you enjoyed this swai recipe, please let me know with a comment and a star rating below. And don’t forget to save it on pinterest for later!
Baked Swai with White Wine Lemon Garlic Sauce
- 6 Swai fillets (thawed if frozen)
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1 tablespoons lemon juice (about 1/2 lemon)
- 2 garlic cloves , finely minced
- 1/2 teaspoon salt , pepper to taste
- 2 tablespoons parsley leaves , stems removed and finely diced
- Optional: 1 teaspoon paprika (it adds a nice touch of color)
- Preheat oven to 375F.
- In a small saucepan, combine the white wine, butter, lemon juice, salt, and minced garlic. Cook while stirring until all the butter melts.
- Arrange the swai fillets in the baking pan. Season with a tiny bit of salt, pepper to taste, and paprika. Pour the white wine sauce over the swai fillets. Sprinkle with half the fresh parsley.
- Bake at 375F for 10-15 minutes, or until the swai is fully cooked and flakes easily. Garnish with remaining fresh parsley.