Floured pangasius fillet in onion and tomato sauce

Ingredients for 6 servings:

• 1 kg pangasius fillet(s)
• 1 lemon(s), juice
• 500 g onion(s)
• e.g. sunflower oil
• Salt
• n. B. Flour
• 4 garlic cloves
• 200 g tomato paste
• Salt and pepper, white
• some dill
• some parsley
• 250 g tomatoes, pureed
• 70 g water

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Rinse the pangasius fillet with cold water and drizzle with lemon juice. Meanwhile, dice the onions and fry them in a deep pan over medium heat with plenty of sunflower oil and the lid on. Pat the fillet dry, halve it, and season with salt and the remaining lemon juice. Coat the fish pieces in flour on both sides and fry in a separate pan until crispy. Add the garlic cloves to the onions. When the garlic is soft and the onions are translucent, add the tomato paste and season with salt, pepper, dill, and parsley. Stir continuously, adding the passata and water. Continue stirring until the mixture is smooth. To serve, place the fried fish fillets in a dish and pour the tomato sauce over them.