In this recipe, the pangasius fillet is flavored with a delicious arugula pesto and lemon. A recipe that is ready to serve within half an hour and is healthy and tasty.
Green, greener,
greenest
Theme of this post is go 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.
Furthermore I had a delicious organic pangasius fillet, so it was:
Arugula (= in season and local which is green) pesto (= greener (because of the color)) with organic pangasius fillet (= greenest because organic).
Pangasius
fillet
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 it (with a crunchy layer). If you want a "slimmer" version, then let the flower behind and steam the fish for 15 minutes at 220 degrees Celsius in an aluminum foil package. Certainly very very tasty!
It's a good taste!
Pangasius fillet with arugula pesto and
lemon
Pangasius filet with arugula pesto
Equipment
- Blender or food processor with knife
- frying pan
Ingredients
Arugula pesto
- 75 grams arugula
- 1 clove garlic
- 3 tablespoons walnuts
- 30 grams cheese old
- olive oil
Pangasius fillets
- 2 tablespoons sunflower oil
- 4 pangasius fillets
- 4 tablespoons flour
- salt and pepper
- 1 lemon
Instructions
Arugula pesto
- 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.
Pangasius fillets
- 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 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).
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