Oven Pangasius Party

Ingredients for 4 servings:

• 4 fish fillets (Pangasius)
• 3 tbsp ginger
• 1 tbsp garlic
• tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tbsp, leveled cornstarch
• 50 g onion(s), red
• 150 g bell pepper(s), 50 g each red, green and yellow
• 50 g eggplant(s)
• 50 g broccoli
• 50 g zucchini
• 50 g cauliflower
• 4 tbsp olive oil
• Sea salt
• Thyme
• 2 tbsp onion(s)
• 2 dl couscous

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with couscous and vegetables

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). First, clean the eggplant, cut it into approximately 3 cm thick slices, sprinkle both sides with salt, and let it “cry” for 15 minutes. Meanwhile, clean the other vegetables and cut them into fork-sized pieces. Now, take a paper towel, dry the eggplant, and then cut it into fork-sized pieces. Take peeled ginger and garlic and grate them into a paste. Season with soy sauce, then add oil and thicken with cornstarch. Peel the onion and finely dice it. Heat a little oil, add the couscous, quickly sweat the onions and couscous until translucent, add water, season with salt, and let the couscous cook for about 3-4 minutes. Remove from the heat, cover, and let it rest for another 4-5 minutes. Note: Read the package instructions for cooking times. I use pre-cooked 5-minute couscous, but there are many other brands and varieties on the market. Place a few sprigs of thyme on the baking tray with a drizzle of oil and place the fish fillets on top. Brush the fish fillets with the ginger and garlic paste and add a few more sprigs of fresh thyme. Place in the oven for about 7 minutes. Heat the pan or wok well. Allow the oil to heat thoroughly and quickly fry the vegetables. Season with salt and chopped fresh thyme. Ready to serve. First place the fluffed couscous on a platter or serving plate, then the vegetables, and then the fish on top.