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Pangasius fillets on provençal vegetable concassé « Ngoc Ha Jade River
Ngoc Ha Jade River | The True Panga Promise

Pangasius fillets on provençal vegetable concassé

  1. Preheat oven to 230°C (450°F).
  2. Heat oil in a skillet over high heat. Add onion, eggplant, zucchini and yellow pepper. Cook until vegetables are lightly roasted but still crisp.
  3. Add tomatoes, sugar, herbs and olives. Season with salt and pepper to taste. Cook for 3 minutes, or until all liquid has evaporated. Transfer vegetables to a lightly oiled ovenproof dish. Arrange pangasius fillets on vegetables. Season generously with pepper, and add salt to taste.
  4. Bake in the oven for 20 to 25 minutes, or until fish is opaque and flakes easily with a fork. At serving time, sprinkle with feta cheese and garnish with fresh parsley. Serve with couscous.

Variation: Replace eggplant with artichoke hearts and add several finely chopped dried tomatoes.

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