Pangasius with Tomato Sauce
Prep 25 min. Cook 55 min. Total 80 min. Serves 4-5. Pangasius fillet seasoned and baked under a homemade tomato sauce with fresh garlic, nutmeg and basil.
⏱️ Prep: 25 min🍳 Cook: 55 min
Ingredients
| 1 kg | pangasius fish fillet | |
| to taste | white pepper | |
| 1 tsp level | black pepper | |
| to taste | salt | |
| 2 bunches | fresh garlic | |
| 800 g | canned peeled tomatoes | |
| 5 tbsp | 75 ml | olive oil |
| — | flour, for coating the fish | |
| 1 tsp level | nutmeg | |
| 1 tsp | 5 ml | dried basil |
Instructions
- Cut the pangasius into large pieces, salt it and season with black pepper, white pepper and a little olive oil. Leave it to take on the flavor and meanwhile prepare the tomato sauce.
- Chop the green garlic and put it to braise in the olive oil with 1/2 cup of water. Once it softens, add the chopped tomatoes together with their juice.
- Increase the heat and let it boil for about 20 minutes, until the sauce reduces slightly and thickens. Remove from the heat and add black pepper, nutmeg and basil.
- Roll each piece of pangasius in flour and arrange in a greased baking tray. (I personally did not roll it in flour.) Bake lightly first so that the water from the fish evaporates (10 min), then pour over the tomato sauce and bake for another 15-20 min.