Pangasius with carrots and potatoes in a roasting bag

Ingredients for 4 servings:

• 4 medium-sized potatoes, waxy
• 4 large fish fillets (Pangasius)
• 3 m.-sized carrot(s)
• 4 stalks of lemongrass
• 1 bunch of parsley
• 5 spring onions
• 40 g butter
• 1 lemon(s)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and slice the carrots and potatoes. Season with salt and pepper. Finely slice the spring onions and toss with the chopped parsley. Remove any bones in the fillet. Pepper the fish. Stack the potato slices, carrots, and the spring onion and parsley mixture one after the other in the roasting bag. Spread 10g of butter over the vegetables and place the fish on top. Split the lemongrass stalks and place them on the fish. Seal the roasting bag and bake in the oven at 140°C (convection oven) for about 15 minutes. Cut open the bag, remove the lemongrass, drizzle the fish with lemon juice, and serve in the open bag. Addition from the Chefkoch.de recipe edit: After 15 minutes, the fish will be cooked, but the potatoes and carrots will still be firm to the bite. We therefore recommend either extending the oven time to about 40 minutes or pre-cooking the potatoes and carrots.