Mediterranean Style Pangasius Fillet

Summary

Ingredients

• 4 fish fillet (s) (pangasius, frozen)
• 700 g potato (s)
• 700 g zucchini
• 2 red pepper (s)
• 1 yellow pepper (s)
• 3 cloves garlic
• 2 tablespoon palm fat (palmin)
• 250 g tomato (s)
• 200 g sheep cheese
• rosemary
• thyme
• salt and pepper
• 0.5 ½ lemon (s), the juice from it
• 4 tablespoon parmesan

Print Recipe Pin Recipe

Instructions

1. Thaw the 4 fish fillets. Drizzle with lemon juice and place in a baking dish. Season with salt and pepper.
2. Peel the potatoes and cut into small cubes. Heat the palm fat in a large pan over medium-high heat. Add the potatoes and fry, stirring constantly, for 20 min until cooked through.
3. While the potatoes are frying, clean the zucchini and peppers. Cut into small cubes. Mince the 3 garlic cloves.
4. When the potatoes are cooked, season with rosemary, thyme, salt and pepper. Distribute evenly over the fish fillets in the baking dish.
5. In the pan over medium-high heat, fry the zucchini and pepper cubes for 5 min. Add the minced garlic, season with salt and pepper, and layer onto the potatoes in the baking dish.
6. Dice the sheep cheese and distribute over the vegetables. Roughly dice the tomatoes and place them in the gaps. Sprinkle the grated parmesan over the top.
7. Bake in a preheated oven at 190 °C (375 °F) for 40 min until the fish and vegetables are cooked through. Serve immediately.