In this recipe, the pangasius fillet is flavored with delicious arugula pesto and lemon. A recipe that is ready to serve within half an hour and is healthy and tasty.
Green, greener, greenest
The theme of this post is going green. So should I choose green vegetables, organic or shall I only use greens in my dish? I decided to combine everything.
Arugula, which stands in my herb garden (though many people will probably not plant it in there), now has beautiful delicate leaves. Delicious juicy, full of flavor, and very nutty. I sowed wild rocket because the nutty flavor is much fuller.
Pangasius is a family of catfish and is a whitefish. It contains few calories, but still contains all the good qualities of fish.
Pangasius doesn't have a distinct flavor and it tastes much better when you add seasonings like salt, pepper, herbs, and lemon.
You can prepare it in many different ways (steaming, poaching), but this recipe I've decided to bake the fish (with a crunchy layer). If you want a "slimmer" version, then let the flower behind and steam the fish for 15 minutes at 430 degrees Fahrenheit (220 degrees Celsius) in an aluminum foil package. Certainly very very tasty!
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Pangasius filet with arugula pesto
- 75 grams arugula
- 1 clove garlic
- 3 tablespoons walnuts
- 30 grams cheese old
- 2 tablespoons olive oil
- 2 tablespoons sunflower oil
- 4 pangasius fillets
- 4 tablespoons flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 lemon
- Put the arugula in a blender and pulse a few times.
- Add the garlic, walnuts, and old cheese and pulse five times.
- Pour 3 tablespoons olive oil, pulsate, and check the consistency. When it is smooth enough, the pesto is ready. Otherwise, add 1 tablespoon oil and pulse again. Repeat until the pesto is just right.
- Put a frying pan on the stove and pour 2 tablespoons of sunflower oil in the pan.
- Put the flour in a bowl and add salt and pepper at the taste.
- Press the pangasius fillet in the flour and add to the hot pan. Repeat this for all the fillets.
- Cook for 3 minutes on each side (or until done).
- Place the fillets on a plate and spoon some pesto on top.
- Take the lemon and sprinkle a few drops on top of the fish (at taste).