Baked Pangasius
4 servings
60 minutes
Baked pangasius is a tender and aromatic dish inspired by European cuisine. The fish, with its mild flavor, gains special juiciness from a rich creamy cheese sauce with herbs. Layers of mushrooms and fresh tomatoes add depth of flavor, creating a harmonious blend of tenderness and slight acidity. This dish is perfect for a cozy family dinner or a festive feast. Its simplicity in preparation makes it an excellent choice for lovers of light yet exquisite dishes. Baking gives the fish an appetizing golden crust, while the aroma of herbs and spices turns each bite into a true gastronomic delight.
1
Season the thawed pangasius fillets (4 pieces - about 500 g) and fry on medium heat with the lid closed for 5-7 minutes on each side.
- Pangasius (basa) fillet: 4 pieces
2
For the sauce, mix sour cream, cream, grated cheese, and herbs (usually parsley, dill, and green onions). It results in a fairly thick mixture. You can add minced garlic, black pepper, and basil to taste.
- Sour cream: 4 tablespoons
- Cream 20% fat: 200 g
- Hard cheese: 150 g
- Fresh herbs: 1 bunch
3
Prepare the mushrooms. They can be sautéed in a pan for 5 minutes. Alternatively, after thawing in the microwave, I leave them to cook there for 7-10 minutes.
- Button mushrooms: 100 g
4
Slice the tomatoes thinly. For quantity: I usually need 4 small plum ones.
- Tomatoes: 4 pieces
5
Layer in a deep dish: pangasius fillet, a third of the sauce, mushrooms, another third of the sauce, tomatoes, the remaining sauce.
- Pangasius (basa) fillet: 4 pieces
- Sour cream: 4 tablespoons
- Button mushrooms: 100 g
- Tomatoes: 4 pieces
- Fresh herbs: 1 bunch
6
Bake for 30 minutes at 180 degrees.
- Pangasius (basa) fillet: 4 pieces
