Mediterranean Style Pangasius Fillet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
- Thaw the frozen fish fillets and drizzle with lemon. Then place in a baking dish and season with salt and pepper.
- Peel the potatoes, cut into small cubes and fry them in the Palmin in a pan, turning constantly, until they are cooked (takes about 20 minutes). In the meantime, clean the zucchini and peppers and cut into cubes.
- Season the fried potatoes with rosemary, thyme, salt and pepper and spread over the pangasius fillet. Now put the zucchini and pepper cubes in the pan and fry for approx. 5 minutes. Squeeze in the garlic cloves and season with salt and pepper. Layer in the baking dish as well. Dice the sheep cheese and pour over the casserole. Roughly dice the tomatoes and place them in the gaps in the sheep`s cheese. Now sprinkle with grated parmesan.
- Cook in a preheated oven at 190 ° C for about 40 minutes. Serve immediately.
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