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A square photograph showing part of a white plate with arugula pesto topped pangasius fillet with lemon slices.

Pangasius Fillet with Pesto and Lemon

Andréa
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. 
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 persons
Calories 299 kcal

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

Ingredients you need per step are listed below the step in Italic

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. Serve
    1 lemon

NOTES

1. Substitutions
  • Arugula: Substitute with basil or spinach
  • Walnuts: Can be replaced with pine nuts or pecans.
  • Aged cheese: You can substitute it with Pecorino Romano, Parmesan, or Grana Padano.
2. Prepare Pangasius Fillet with Pesto in the Oven:  First, preheat your oven to 375 °F (190 °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.
3. Storage
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 Ziploc 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

Calories: 299kcal | Carbohydrates: 10g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 5mg | Sodium: 256mg | Fiber: 2g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 17mg | Iron: 1mg
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