Pangasius Fillet in Herb Sauce

Summary

Ingredients

• 6 fish fillet (s) (pangasius), skinless
• 1 bunch parsley
• 1 bunch dill
• 1 bunch coriander greens
• 2 tablespoon butter (garlic butter)
• 2 tablespoon herb butter
• salt and pepper
• 200 ml milk
• 1 onion (s)
• 2 tablespoon flour
• 1 bell pepper (s)
• 2 tablespoon fat (vegetable cream), for frying

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Instructions

1. Rinse and clean the peppers and cut into sticks approx. 4 cm long and 0.5 cm thick. Clean the onions and cut into small cubes.
2. Heat the plant cream in a larger saucepan. Sauté onion cubes in it. Add the butter and flour, toast briefly. Pour milk on top, salt and pepper. Finely chop the herbs and add.
3. Put some sauce on the bottom of a flat baking dish. Rinse the fish fillet, dry it well, cut lengthways into 2 parts. Rub the pieces with herb butter on both sides and season with salt and pepper.
4. Roll up some paprika sticks in the fish fillet halves and line them up on the sauce in the pan with a little space between them.
5. Finally, pour the rest of the sauce over everything. If necessary, dilute this with a little milk. Bake in the oven at 175 ° C for about 20-25 minutes.