Pangasius – Rice Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g fish fillet (s), (Panasius frozen or fresh)
- 1 sachet rice
- 1 cup cream
- 1 cup crème fraîche with herbs
- 150 g peas, frozen
- 1 tablespoon parsley, chopped
- 1 small onion (s)
- 1 clove garlic
- 1 teaspoon broth
- 2 tablespoon olive oil
- 4 slices cheese
- 2 tablespoon parmesan, freshly grated
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Boil the rice, thaw the fish according to the instructions on the packet.
- Grease a baking dish with 1 tablespoon of olive oil and put the fish in it, season with a little pepper. Finely chop the onion and garlic, sauté in 1 tablespoon olive oil, deglaze with cream, stir in the cream and bring to the boil. Let the sauce simmer gently, stir in the sliced cheese and season with the spices.
- Mix the cooked rice with the peas on the fish and sprinkle with the parmesan cheese.
- Bake at approx. 180 ° C (fan oven) for about 30 minutes.
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