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  • 300 gr of pangasius fillets
  • 1 medium size grated tomato
  • 80 ml of olive oil
  • 120 gr of peppers cut into thin slices
  • 200 gr of zucchini into thin long rings
  • 100 ml of white wine
  • 150 ml of water
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of salt
  • ½ a tablespoon of pepper

Pangasius fillet with peppers and tomato

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Quick and easy Pangasius fillet with peppers and tomato recipe


4 persons


Quick and easy Pangasius fillet with peppers and tomato recipe. Works well with some pasta and tomato sauce.

  • Take the fillets out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.
  • Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The fillets are thawed after regaining their elasticity.
  • Rinse the fillets and dry them on an absorbent paper towel.
  • In a pan, place the peppers, the zucchini, the olive oil, the wine and the tomato and mix carefully. Add the chopped garlic, the water, and season with salt & pepper.
  • Put the pan in a preheated oven at 180°C for 8 minutes. Then place the fillets in the pan, lightly salt and soak them carefully in the sauce. Continue baking for 10 more minutes and serve immediately.


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