Fantasmas Pangasius "Mediterranean meets Asia"

Ingredients for 3 servings:

• 3 fish fillets (Pangasius)
• 3 medium-sized red peppers
• 5 small zucchini
• 2 m.-sized vegetable onions
• 2 tsp red curry paste
• 1 tsp salt
• 4 clove(s) garlic, squeezed
• 5 tbsp extra virgin olive oil
• 12 tbsp lemon juice
• 1 tsp, heaped rosemary, dried
• 2 tsp, heaped thyme, dried
• 1 pinch of black pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Fish fillet with vegetables and spicy sauce

In a small bowl, mix the curry paste, salt, garlic, olive oil, lemon juice, rosemary, thyme, and pepper to make a sauce. Spread 6 teaspoons of the sauce into a non-stick baking dish. Wash the zucchini, remove the ends, and then cut into quarters. Cut each zucchini cube in half lengthwise three more times and arrange them on the bottom of the baking dish. Wash and trim the peppers, and cut them into diamond shapes. Arrange the pepper pieces on top of the zucchini. Peel and halve the onions, then thinly slice them and arrange them on the peppers. Spread another 12 teaspoons of the sauce on the onions. Wash the pangasius, pat it dry with kitchen paper, then place it on the layer of onions and brush both sides with the remaining sauce. Cover the dish with aluminum foil and place it in the oven on the middle rack at 220°C with fan for 25 minutes. Now reduce the heat to 200°C and leave in the oven for another 30 minutes. After the time has elapsed, remove the casserole dish from the oven and pierce the aluminum foil with a fork, making five holes at a time. Then return it to the oven at 200°C for another 15 minutes. Serve with white bread or mashed potatoes.