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- Pan-fried Pangasius with Herbs, Lemon and Garlic
Pan-fried Pangasius with Herbs, Lemon and Garlic
Ingredients
Step by step process
Preparation
- 1
Prepare your ingredients for the pan-fried pangasius: peel the garlic and chop finely. Zest the lemon and squeeze out the juice, prepare both in advance so everything is at hand while cooking.
TIP:When grating, use only the thin yellow layer of zest. The white part is bitter and will spoil the dressing's flavor. Before using it, gently wipe it off to leave only the fresh lemon aroma.
- 2
Pat the fish fillets dry with paper towels, then season with salt and pepper on both sides.
Pan-frying
- 3
Heat olive oil in a pan over medium-high heat. Add the fillets and cook for 3 to 4 minutes per side until golden and easily releasing from the pan.
- 4
Add butter, garlic and thyme. Tilt the pan and baste the fillets with the melted butter for about 1 minute.
TIP:Sauté thin garlic slices in warm oil over low heat for 2-3 minutes, watching carefully. When it starts to turn golden, immediately remove the pan from the heat, this prevents it from browning and keeps the garlic deliciously mild.
- 5
Drizzle with lemon juice, sprinkle with lemon zest and let rest in the pan for 30 seconds.
Serving
- 6
Transfer the fillets to warm plates, drizzle with the remaining butter from the pan and sprinkle with freshly chopped parsley. Serve immediately.
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Topic: Czech Cuisine
