Pangasius in horseradish sauce with black cumin potatoes

Ingredients for 1 servings:

• 200 g potatoes
• 1 tsp olive oil
• 120 g fish fillet(s) (Pangasius, fresh or frozen)
• 1 m.-sized onion(s),
• 50 ml cream substitute (7% fat, e.g. Cremefine or Finesse)
• 100 ml milk
• 1 garlic clove(s)
• 1 stalk(s) Celery with green
• 50 ml vegetable broth, strong
• 2 tsp black cumin
• 2 tsp horseradish, grated, fresh or jarred
• 2 tsp lemon juice
• salt and pepper

Instructions

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

WW – suitable and low in calories

Defrost the fish if necessary. Then season with salt and pepper and drizzle with a little lemon juice. Preheat the oven to 220°C. Line a baking sheet with baking paper. Wash the potatoes thoroughly and cut them, with the skin on, into slices about 1 cm thick. Arrange them on the baking sheet and sprinkle with salt, pepper, and black cumin. Place them in the hot oven. The potatoes are ready when the surface is blistered and lightly browned. Clean the onion, celery, including the green parts, and garlic clove and chop them (to save time, use a blender). Heat the olive oil in a medium-sized pan and sauté the vegetables for about 5 minutes, stirring continuously. Deglaze with milk, cream, and vegetable stock. Season with salt and pepper and then add a little lemon juice (about 1-2 teaspoons). Stir in the horseradish. Place the fish in the sauce and let it cook until tender. Arrange on plates with the potatoes and serve hot. WW: 7.7 pts. LF30: 31%. Calories: approx. 380 kcal. Fat: approx. 13 g. Side dish tip: Balsamic onions. Quarter 2 medium-sized onions, place them in a freezer bag, add about 2 tablespoons of balsamic vinegar, and season with salt. Close the bag and mix well. Let it soak in for a while. Pour into a sieve and drain. Place the potatoes on the baking sheet in the hot oven about 5 minutes after they have been added to the potatoes.