Pangasius Baked in Parmesan Coating with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (pangasius or monkfish)
- 4 tablespoon flour, for dusting
- 2 egg (s)
- 2 tablespoon cream
- 2 tablespoon parmesan, finely grated
- some salt and pepper, whiter
- some lemon juice, fresher
- some Worcestershire sauce
- some olive oil, for frying
- 1 medium onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 1 small carrot (s), peeled and finely chopped
- 1 can tomato (s), chopped peeled ( 400 grams)
- 1 tablespoon tomato puree
- 0.5 dl ½ red wine, stronger
- 1 dl bouillon
- some salt and pepper, from the mill
- some oregano
- marjoram
- thyme
- basil
Print Recipe
Pin Recipe Instructions
- Heat some olive oil in a small pan, sauté the onions and garlic, add the finely chopped carrots, sauté a little more. Reduce the heat a little and stir in the tomato paste. Deglaze with the red wine, let thicken a little, add the bouillon and the tomato cubes, let it boil gently for 30 minutes. Season to taste with the herbs, salt and pepper from the mill.
- Whisk the eggs, cream and parmesan together, lightly season with salt and pepper.
- Rinse the fish in cold water, pat dry. Season with salt, pepper, lemon juice and a little Worcestershire sauce.
- Heat a little olive oil in a frying pan, turn the fish in flour, pull through the egg mixture and slowly bake out in the olive oil.
- Put the sauce on the warm plates, arrange the fish on top and vegetable noodles go very well as a side dish. Serve immediately, otherwise the fish or breading will soften in the sauce.
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