Wash the pangasius fillet and pat dry, season with salt and pepper and cook in a little oil on both sides in a preheated pan. When the fillet is done, put the herb butter on top and let it melt. Serve immediately after the butter has melted so that it stays on the fish.
As a side dish, sauté diced vegetables (paprika, zucchini, aubergine, kohlrabi, etc.) and season with salt and pepper (other condiments if required)
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