Pan-fried pangasius on asparagus risotto with roasted cherry tomatoes
Recipes Pan-fried pangasius on asparagus risotto with roasted cherry tomatoes
- 4 tbsp grated parmesan cheese
- ½ bunch chopped parsley + extra for garnish
- 4 tbsp olive oil
- 4 tbs water, cold
- Zest and juice of ½ organic lemon
- 1 small onion
- 25g butter
- 100g risotto rice
- 200ml vegetable stock
- 75ml white wine
- 150g green asparagus
- Salt to taste
Medium Cooking time: 45 minutes
Pangasius may be less well known than salmon or tuna, but it’s super tasty and versatile. Enjoy this delicious pangasius recipe as a dinner for two.
- Use a blender or mortar and pestle to mix a pesto of parsley, oil, water, lemon and a pinch of salt.
- Cut the asparagus diagonally into thin slices. Leave the heads whole.
- Peel and finely dice the onion. Melt the butter in a saucepan and sauté the onion until it is translucent. Add the rice and sauté another minute or two.
- Deglaze the pan with white wine, then let the rice cook on low heat for about 20 minutes, slowly adding the broth a few spoonfuls at a time. Let the rice soak up the broth before adding more.
- Add the asparagus to the pan 5 minutes before the risotto is done. Add 2 spoonfuls of pesto to the risotto just before you take it off the heat. Use the rest as a garnish later.
- Preheat the oven to 250 C.
- While the risotto is cooking, place the tomatoes in an oven proof dish along with other ingredients and bake for 10 minutes, until the tomato skins begin to split.
- Rinse the pangasius filets with cold water and pat dry.
- Mix flour with lemon zest. Salt and pepper filets on both sides, then coat them well with the lemon flour.
- Heat the oil in a pan and fry the fish on high heat for 2 minutes. Lower the heat and add the butter. Cook for 2 more minutes, using a tablespoon to baste the fish with the melted butter. Deglaze with lemon juice.
- Create a bed of risotto on which to nest the pangasius filets and roasted tomatoes. Garnish with pesto and parsley leaves.