Pangasius fillet with tomato sauce

Name: Pangasius fillet with tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 small onion; 4 Tomatoes; 1 TEASPOON pickled green peppercorns; 1 untreated orange; 4 (à 100 g) Pangasius fillets; 7-10 Tbsp Salt; 2 TABLESPOONS Flour; 2 TABLESPOONS Olive oil; 2-3 stem(s) Basil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 small onion
4 Tomatoes
1 TEASPOON pickled green peppercorns
1 untreated orange
4 (à 100 g) Pangasius fillets
7-10 Tbsp Salt
2 TABLESPOONS Flour
2 TABLESPOONS Olive oil
2-3 stem(s) Basil

Directions

1
Peel and finely chop the onion. Wash the tomatoes and grate them dry. Quarter them, remove seeds and cut the flesh into fine cubes. Drain the pepper and let it drain. Wash the orange and grate dry.
2
Peel the skin in fine strips. Halve the orange and squeeze the juice. Wash fish fillets and dab dry. Season with salt and turn in flour. Heat olive oil in a pan and fry the fillets on both sides until golden brown. Remove the fillets and keep warm. Put onion in hot frying fat and sauté. Deglaze with orange juice. Add tomato cubes and pepper and simmer for 2 minutes. In the meantime wash basil and shake dry.
3
Remove the fillets and keep warm. Put onion in hot frying fat and sauté. Deglaze with orange juice. Add tomato cubes and pepper and simmer for 2 minutes. In the meantime wash basil and shake dry. Arrange fish and tomato sauce and sprinkle with basil and orange peel. Serve with mashed potatoes