Pangasius fillet with spicy lemon spring vegetables and Prosecco

Ingredients for 2 servings:

• 2 pangasius fillets
• 1 bunch of spring onions, cut into fine rings
• 1 carrot(s), finely diced
• 1 chili pepper(s), red, pitted and coarsely chopped
• 1 clove(s) garlic, squeezed
• 1 lemon(s), untreated
• 1 tsp mustard
• 2 tsp honey
• 100 ml Prosecco
• 3 tsp sour cream
• 1 tsp broth, granulated
• 2 tbsp olive oil
• e.g. salt and pepper
• n. B. Cress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

light and low in fat

Wash the pangasius fillet, pat dry, and drizzle with a little lemon, season with pepper, and sprinkle with some lemon zest. Fry on both sides in 1 tablespoon of olive oil in a non-stick pan until crispy (approx. 4-5 minutes per side), then season lightly with salt. While the fish is cooking, prepare the vegetables. Add 1 tablespoon of olive oil to another pan and briefly sauté the carrots, chili, and spring onions. Then add the garlic and prosecco. Allow to reduce slightly. Stir in the vegetable stock, mustard, and honey. Once the vegetables are cooked al dente, add the sour cream over low heat and stir in. Season to taste with lemon juice, salt, and pepper. The fish and vegetables need approximately the same amount of cooking time. Arrange the fish and vegetables on plates, sprinkle with cress, and garnish with lemon.