Pangasius fillet with ratatouille

Recipes

When the weather is this nice I always crave a light meal. Preferably one that can be cooked in a single pan or dish, so it’s also easy to take with you to enjoy in the park, for example.

Recipe

Pangasius fillet with ratatouille

Pangasius fillet topped with a colorful ratatouille of zucchini, bell pepper and onion, served with brown rice. An easy and nutritious dish that’s quick to get on the table.

Course	Main course
Kitchen	French
Servings	2

Preparation time

Preparation time	10 min
Time in oven	20 min
Total	10 min

Equipment

Sauté pan
shallow baking dish
oven (at 200°C)

Ingredients

Pangasius fillet 200 g per person
brown rice
zucchini
yellow bell pepper
2 red onions
2 cloves of garlic
1/2 tbsp paprika powder
1/2 tbsp Herbes de Provence
juice of 1/2 lemon
olive oil
salt & pepper

Pangasius fillet with ratatouille

Rub the pangasius fillets with olive oil, pepper, salt and lemon juice and place them in the oiled baking dish. Finely chop the onion and garlic and dice the bell pepper and zucchini. Sauté the onion, garlic and vegetables for about 3 minutes in a sauté pan until just tender, then add the herbs. Spoon the ratatouille over the fish and bake in the oven for about 20 minutes. Cook the rice; after draining, leave it to sit (off the heat) with the lid on the pan for a moment.

That’s basically it! Super easy, quick, nutritious and (most importantly) very tasty. Enjoy your meal!

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This dish is ideal for weekdays: it’s quick to make, low in calories and packed with flavor thanks to the Herbes de Provence and fresh vegetables. Perfect for anyone who wants to eat healthily without spending a lot of time in the kitchen.

Serve the pangasius fillet with ratatouille straight from the baking dish and spoon the rice alongside. A slice of lemon completes the plate. Enjoy your meal!

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