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Pangasius fillet fried in lemon oil with tossed tomatoes and balsamic sauce

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Ingredients for 2 servings:

  • 2 large fish fillets (Pangasius)
  • 700 g cocktail tomatoes
  • 1 handful of sesame seeds
  • 100 ml honey
  • ½ kl. Bottle(s) of Balsamic vinegar – cream
  • ½ small bottle(s) of oil (lemon)
  • Pepper, black from the mill
  • Flour
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and halve the cherry tomatoes, then add them to a pan. Season with honey, sesame seeds, and pepper, and bring to a boil. Blend the balsamic vinegar with honey and heat in a small saucepan. Season and flour the pangasius fillet. Heat lemon oil in the pan. Fry the fillets until golden brown. Serve with rice or tagliatelle.

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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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