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  • 4 pangasius filets
  • 8 thyme sprigs
  • 1 lemon, sliced in 8 slices
  • 12 cherry tomatoes, rinsed and halved
  • 1 ½ tbsp. capers, liquid drained
  • 2 garlic cloves, thinly sliced
  • Your best olive oil
  • Salt and pepper

Pangasius with cherry tomatoes and garlic

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The aluminum paper in this recipe makes sure the pangasius stays soft and tender, while the herbs have the time to give their scents and taste to the fish.


4 persons


  1. Preheat the oven to 200ºC.
  2. Prepare the fish. Remove any excess liquid from the filets by pressing them gently with a paper towel. Line a baking sheet with aluminum paper, and spread 1 tbsp. of olive oil on the foiled sheet.
  3. Place the filets on the sheet with two lemon slices under each. Season the fish with salt and pepper, and place two sprigs of thyme on each filet.
  4. In a saucepan, heat 3 tbsp. of olive oil on medium heat. When the oil is hot, throw in the sliced garlic and cook until it becomes slightly golden.
  5. Add the halved tomatoes, and cook until they become softer about 5-6 minutes. Add the capers to the pan, and cook for another minute or two.
  6. Pour the tomato-garlic sauce as evenly as possible over the pangasius. With another sheet of foil, create a tent over the fish, and seal the edges by rolling the top and bottom foil together.
  7. Put fish in the oven, on the middle rack, and cook for 13-15 minutes, or until cooked.

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