Your perfect combination fish.

Your own Pangasius
recipe on
Your everyday fish?
Ingredients
- 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
Rating:
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.
Serves
4 persons
Directions
- Preheat the oven to 200ºC.
- 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.
- 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.
- 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.
- 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.
- 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.
- Put fish in the oven, on the middle rack, and cook for 13-15 minutes, or until cooked.
Original recipe from: http://friande.blogspot.nl