2 Basa fillets (Basa is getting increasingly hard to obtain, fresh wild-caught flounder or tilapia would also work well)
2 tsp butter
1 tsp “Better Than Bouillon” (chicken flavor bouillon)
1 pkg (3 oz) ramen noodles (chicken-flavored)
Need: rectangle baking dish large enough that fish fillets do not overlap)
Preheat oven to 400F degrees.
Heat 1/2 cup water to boiling. Remove from heat, stir in bouillon and butter. Pour 1/2 of bouillon mixture in pan. Place fillets in pan and cover with remaining half of bouillon mixture. Sprinkle fish with a light coating of Creole seasoning, or to taste. Place on lower rack of oven.
Bake until liquid bubbles and fish flakes easily.
While fish is cooking, prepare ramen noodles as per package directions, except, add seasoning package to water when cooking the noodles. When cooked, drain noodles reserving cooking liquid, and add a dab of butter to prevent sticking.
To serve, place 1/2 of noodles with a couple of tablespoons of the liquid over the noodles on each plate. Place fish fillets over the noodles and top fish with more of the cooking liquid from the noodles. Serve with peas or your favorite green vegetable.