Pangasius fillets with cherry tomatoes Recipe
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Ingredients for 2 peoplePreparation time: 15 minutes
Difficulty: normal
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Pangasius fillets at 150 to 200 g each |
| 1 EL | coconut oil |
| 20 g | rosemary |
| 1 | clove of garlic |
| 1 | red chili pepper |
| 1 TL | ginger lemon coconut spice oil |
| 100 ml | vegetable broth |
| 150 g | cherry tomatoes |
| pepperc or ns |
Preparation
Roughly chop garlic and chili pepper. Wash cherry tomatoes and cut in half. Wash fish fillets, pat dry and fry from both sides in coconut oil over moderate heat until golden brown. Season with salt and pepper and place on preheated plates. Briefly sauté garlic and chili in the pan, deglaze with vegetable broth and allow to boil down. Add rosemary, a few peppercorns and ginger lemon coconut spice oil. Add cherry tomatoes and simmer for a few minutes. Season with salt and pepper. Pour over the fish fillets and serve.
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