Are you in need of a quick and easy dinner recipe that's both healthy and flavorful? Look no further than our Pangasius fillet with pesto and lemon! This dish is perfect for those looking for a light, nutritious meal balanced with taste.
The mild flavor of the Pangasius fillet pairs perfectly with the flavorful and peppery taste of the arugula pesto. Plus, it's incredibly easy to make - in just a few simple steps, you'll have a delicious meal that's sure to impress your family and friends. So, let's dive in and learn how to make this delightful Pangasius fillet with arugula pesto!
Zesty Pangasius Fillet with Pesto & Lemon - Quick, Easy & Nutritious Dinner!
Today we've got a delicious recipe perfect for those looking for a healthy and flavorful meal. It's a Pangasius fillet with arugula pesto!
If you're looking for a quick and easy dinner option, then a Pangasius fillet with arugula pesto might just be what you need.
Arugula pesto is a great way to add some flavor to your fish, and it's incredibly easy to make. This pesto uses fresh arugula, Parmesan cheese, garlic, walnuts, and olive oil. It has a slightly bitter and peppery taste, which pairs perfectly with the mild flavor of the Pangasius fillet.
Pangasius Fillet
Pangasius is a family of catfish and is a whitefish. It's a type of freshwater fish commonly farmed in Asia and readily available in most supermarkets. This fish is perfect for those looking for a light and healthy meal, as it is low in fat and high in protein.
Pangasius doesn't have a distinct flavor, and it tastes much better when you add seasonings like salt, pepper, herbs, and lemon.
What do you need for Pangasius Fillets with Lemon?
You require the following ingredients to prepare this Pangasius Fillet with Pesto and Lemon. You can find the correct amounts in the recipe card at the bottom of the blog:
- Arugula - Wonderfully peppery, and it provides a bite.
- Garlic - To flavor the arugula pesto
- Walnuts - Provide a nutty flavor to the pesto. Toast them lightly for even more flavor. You can also replace the walnuts with pine nuts.
- Aged Cheese - Or Parmesan. Aged cheese tastes spicy and full, especially compared to young cheese (like Gouda). This is because it loses moisture as it ripens.
- Olive oil - Use an extra vierge olive oil with a fruity flavor.
- Flour - use regular all-purpose flour
- Pangasius fillet - A type of freshwater fish that is readily available in most supermarkets. It doesn't have a distinct flavor. The fish is perfect for a light and healthy meal, low in fat and high in protein.
- Lemon - Fresh lemon slices. Nothing can beat that. A little citrus gives a fresh taste.
How to prepare Pangasius Fillet with Arugula Pesto
You can find a printable recipe with a detailed description at the bottom of this blog.
- Now, let's make the arugula pesto! In a food processor, combine three cups of fresh arugula leaves, a quarter cup of grated aged cheese, one clove of garlic, a quarter cup of walnuts, and a quarter cup of olive oil.
- Pulse the ingredients until they are well combined, and the pesto is smooth.
- Press the pangasius fillets in a bowl with flour flavored with salt and pepper.
- Heat a frying pan with oil on the stove until hot. Fry the fillets for 3 minutes on each side (or until done). Place the fillets on a plate and spoon some pesto on top of the fish. Add some lemon slices and serve.
This is delicious with, for example, the oven-baked healthy French fries, a skinny waldorf salad and this summer salad.
Tips, Substitutions, and Variations
- Arugula - Substitute with basil or spinach
- Walnuts - Can be replaced with pine nuts or pecans.
- Aged cheese - You can replace it with Pecorino Romano, Parmesan, or Grana Padano.
- Oven-baked Pangasius Fillet with Pesto: First, preheat your oven to 375 °F (ca. 191 °C). Spread the pesto over the top of each fillet, covering the entire surface. Place the fillets on a baking sheet and bake them for 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- frying pan
- Food processor with knife
Ingredients
Arugula pesto
- 3 cups arugula
- 1 clove garlic
- ¼ cup walnuts
- ¼ cup aged cheese, grated
- ¼ cup olive oil
Pangasius fillets
- 2 tablespoons sunflower oil
- 4 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 Pangasius fillets
- 1 lemon, cut into slices
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Arugula pesto
- Put the arugula in a blender and pulse a few times.3 cups arugula
- Add the garlic, walnuts, and old cheese and pulse five times.1 clove garlic, ¼ cup walnuts, ¼ cup aged cheese
- Add olive oil, pulse, and check the consistency. When it is smooth enough, the pesto is ready. Otherwise, add one tablespoon of oil and pulse again. Repeat until the pesto gets the right thickness.¼ cup olive oil
Pangasius fillets
- Put a frying pan on the stove and heat the sunflower oil.2 tablespoons sunflower oil
- Add the flour to a bowl and add salt and pepper.4 tablespoons all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Press the pangasius fillet in the flour and put it into the hot skillet. Repeat this for all the fillets.4 Pangasius fillets
- Cook for 3 minutes on each side (or until done).
- Place the fillets on a plate and spoon some arugula pesto on top.
- Take the lemon and put some slices on top. Serve1 lemon
Notes
- Arugula - Substitute with basil or spinach
- Walnuts - Can be replaced with pine nuts or pecans.
- Aged cheese - You can replace it with Pecorino Romano, Parmesan, or Grana Padano.
When prepared, don't store the fish. But you can keep the arugula pesto.
- Refrigerator: Arugula pesto can be stored in an airtight container in the fridge for up to a week. To keep the pesto in the refrigerator, transfer it to a clean, airtight jar or container and press a piece of plastic wrap directly onto the surface of the pesto to prevent it from oxidizing and turning brown. Then, seal the container tightly and store it in the fridge.
- Freezer: The pesto can be stored in the freezer for up to 3 months. To freeze pesto, transfer it to an airtight container, leaving a small space at the top to expand during freezing. TIP - you can freeze pesto in ice cube trays and then transfer the frozen cubes to a ziplock bag. This way, you can quickly thaw just the amount of pesto you need for a particular recipe. When ready to use, thaw the pesto in the fridge overnight or on the counter for a few hours before using it in your dish.
Nutrition
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