pangasius 750 g of fillet
150 g cherry tomatoes
in thin slices
1 red onion
2 cloves garlic
100 g chorizo
8 firm-fleshed potatoes
Preheat the oven to 200 °C.
Add salt and pepper to the pangasius fillets.
Do not peel the potatoes, but wash them well and cut them into 4 pieces.
Sprinkle 2 oven dishes with olive oil.
Put the fish in the first dish and divide the zucchini slices and place the cherry tomatoes on top. Then add the chorizo, garlic and onion. Sprinkle with lime juice and olive oil, and garnish with a sprig of rosemary.
Place the potatoes in the second dish, sprinkle with olive oil, salt and pepper and add a little rosemary.
Bake the pangasius for 20 minutes and the potatoes for 25 minutes. Sprinkle the potatoes with fresh parsley.