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Pangasius fillet in lemon pepper sauce

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Ingredients for 2 servings:

  • 250 g fish fillet(s) (Pangasius), frozen.
  • 30 g leek, cut into rings
  • 200 g sweet cream
  • 50 g milk
  • 1 carrot(s)
  • 1 tbsp mustard
  • 1 tsp, heaped lemon pepper
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with leek and carrots

Place the fish, still thawed, in an ovenproof dish. Slice the leek and carrot into rings and scatter over the fish. Mix the cream, milk, lemon pepper, and mustard well and pour over the fish. Cook for 25 minutes in an oven preheated to 200°C. Potatoes or rice are suitable side dishes.

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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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