Pangasius Fillet or Salmon Fillets on Bed Of Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s), waxy
- 1 zucchini
- 2 carrot (s)
- 1 bunch spring onion (s)
- 1 clove garlic
- 2 teaspoons vegetable oil
- 2 fish fillet (s) (pangasius or salmon)
- 2 teaspoons lemon juice
- 100 g cocktail tomatoes
- 1 sprig rosemary
- 1 sprig thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, wash the zucchini and cut both into cubes. Cut the carrots into fine strips, cut the spring onions into rings and press the garlic. Then heat the oil in a pan, fry the potato and zucchini cubes for about eight minutes. Then fry the remaining vegetables for about two minutes. Season with salt and pepper.
- Pre heat the oven to 180 degrees celcius.
- Spread out two sheets of baking paper and distribute the vegetables in the middle. Rinse the fish fillet, pat dry and drizzle with lemon juice. Season with salt and pepper and place on the bed of vegetables. Wash the rosemary and thyme, pluck the stems and chop. Sprinkle the fish and vegetables with it. Seal the parchment paper to form parcels and tie with kitchen thread. Place on a baking sheet and cook in the middle of the oven for about 20 minutes.
- Open the packet and serve the fillet on the bed of vegetables.
- For WWler: One portion has 8 ProPoints.
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