Pangasius fillet with braised cherry tomatoes and ribbon noodles

Name: Pangasius fillet with braised cherry tomatoes and ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 120 g frozen pangasius fillet; 200 g cherry tomatoes; 1 small red onion; 2 stem(s) Basil; 50 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Flour; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Olive oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

120 g frozen pangasius fillet
200 g cherry tomatoes
1 small red onion
2 stem(s) Basil
50 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
2 TABLESPOONS Flour
1 TABLESPOON Butter or margarine
1 TABLESPOON Olive oil

Directions

1
Defrost the fish at room temperature. Wash and halve the tomatoes. Peel and roughly dice the onion. Wash basil, shake dry, pluck leaves from the stalks and chop, except for a little to garnish. Cook the pasta in boiling salted water according to the instructions on the packet. Wash the fish, dab dry and season with salt and pepper. Drizzle with lemon juice and turn in flour.
2
Heat the fat in a pan and fry the fish for about 5 minutes while turning. Heat 1 tbsp. oil in a second pan and braise onion cubes and tomatoes for approx. 4 minutes while turning. Season to taste with salt, pepper and basil. Drain the pasta in a sieve. Arrange fish, tomatoes and noodles on a plate and garnish with basil
3
Waiting time approx. 1 hour