- INGREDIENTS
FISH
1 pangasius fillet (approx. 200gr)
1 slice of spelt bread
2 small garlic cloves
1/2 tbs fennel seeds
3 anchovy filets
70gr sundried tomatoes
1/4 bunch fresh basil
20gr grated parmesan cheese
1/2 lemon
1/2 tbs balsamic vinegar
2 sprigs fresh rosemary
3 sprigs fresh thyme
Olive oil
Salt & Pepper
SALAD:
50 gr corn salad
6 cherry tomatoes (cut in half)
Parmesan cheese (grated)
1 tbs roasted pine nuts
2 slices of Serrano ham
2 tbs extra virgin olive oil, 1 tbs balsamic vinegar (dressing)
The perfect combination of soft pangasius fillet with a crunchy crust, accompanied by a fresh and healthy salad.
- DIRECTIONS
- Preheat your oven grill. Add a large splash of olive oil into a baking dish. Add a pinch of salt, pepper and the fennel seeds and rub the pangasius with this mixture. Put it in the baking dish and add a little bit more olive oil on top. Put the baking dish in the middle of your oven under the grill for 5 minutes.
- Meanwhile make the crust. Tear the bread in pieces and put in your food processor and mince. Add one crushed garlic clove, and some drops of the oil from the anchovy filets. Put the crumbly mixture in a bowl and set aside.
- Then, without cleaning the food processor, add the anchovy filets, sundried tomatoes, the other crushed garlic clove, fresh basil, and the grated parmesan cheese. Finely grate the zest of the lemon and add it to the mixture together with the juice of half a lemon and the balsamic vinegar. Mix until it is a smooth paste.
- Get the fish out of the oven and spread the sundried tomato mixture on the fish, followed by the bread crust. Put the fresh thyme and rosemary on top and sprinkle on some olive oil. Put the fish back under the grill for about 10 minutes until they are golden brown and crunchy.
- Mix the salad ingredients, but only add the dressing as you start eating.
- Get the fish out of the oven and serve with the salad.
