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Pangasius in a bed of rice topped with spinach and feta

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Ingredients for 4 servings:

  • 500 g rice, cooked
  • 500 g fish fillet(s) (pangasius fillets)
  • 450 g creamed spinach
  • 150 g bacon, diced
  • 200 g sheep’s cheese or feta cheese
  • 2 onions
  • 2 garlic cloves, squeezed
  • salt and pepper
  • lemon juice
  • Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat the oil in a pan, slice the onions into half rings, sauté until translucent, and add the bacon cubes. Add the spinach and sauté until thawed, then season with salt, pepper, and garlic. Drizzle the pangasius fillets with lemon juice and season with salt and pepper. Cut the feta cheese into small cubes. Spread the rice in a greased baking dish, then place the fish fillets on top. Spread the spinach evenly over the rice and finally sprinkle with the cheese cubes. Bake in the oven at 200°C for about 30 minutes. Serve with lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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