Name: Pangasius in the oven with lemon and herbs
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 600 g pangasius fillets (fresh or thawed); 30 g butter (sliced for the fish); 15 ml olive oil (for greasing the baking dish/sheet); 30 ml lemon juice (approx. 1 small lemon); 1 small lemon, sliced (for the fish, optional); 2 garlic cloves (finely chopped or crushed); 10 g fresh parsley or chives (chopped); 4 g soli (podle chuti); 2 g freshly ground pepper; For serving (optional); 10 g fresh herbs more for sprinkling; lemon slices for serving

Pangasius in the oven with lemon and herbs

Baked pangasius with lemon and herbs is exactly the kind of “lazy” recipe that’s perfect for days when you want to eat lightly but don’t want to spend half the evening in the kitchen. Just salt the fish fillet, drizzle with lemon, place a pat of butter and herbs on top, and the oven does all the work for you. The result? Tender white flesh that flakes apart, smelling of lemon and parsley, and goes great with potatoes, mashed potatoes, or a simple green salad. An ideal lunch or dinner for the whole family—even for those who are a bit “scared of fish.”

⏱ 30 min● easy♨ 2 servings

Step by step

Instructions

0 z 6

1Step 1Preheat the oven to 180 °C (top/bottom heat). Line a roasting pan or baking sheet with parchment paper and lightly brush it with olive oil so the fish doesn't stick. If you use frozen pangasius, make sure it is fully thawed and patted dry with paper towels — this prevents it from “steaming” in the oven and ensures gentle roasting.
2Step 2Salt and pepper the pangasius fillets on both sides. Squeeze the lemon into a bowl, add finely chopped garlic and some of the chopped herbs to the juice. Mix the mixture — you'll get a simple herb-lemon “marinade” to briefly flavor the fish.
3Step 3Arrange the pangasius on the prepared baking sheet in a single layer. Drizzle the fillets with the lemon-herb mixture — a spoonful over the surface is enough, you don't need to bathe them in it. Place a few thin slices of butter on each fillet and, if desired, a few thin lemon slices. Reserve the rest of the chopped herbs for finishing after baking.
4Step 4Put the baking sheet into the preheated oven and bake for about 15–18 minutes depending on the thickness of the fillets. Pangasius is done when the flesh begins to gently flake and is no longer translucent inside. Do not overbake — dry fish is a shame; a few minutes really suffice here.
5Step 5Once the fish is done, remove the baking sheet from the oven and let the pangasius rest for 2–3 minutes so the juices can settle. Spoon some buttery pan juices over the fillets, sprinkle with the remaining fresh herbs and, if desired, finish with a drop of lemon juice directly on the plate.
6Step 6Serve with potatoes to taste – boiled, roasted, or as mashed potatoes – and a green salad. The meal is light, but thanks to the butter and lemon it has a full, pleasantly “restaurant” flavor without complicated steps.

Kitchen tip

Pangasius is a mild, neutral fish, so it can stand a bit bolder seasoning – if you know you like stronger flavors, don’t be afraid to add a pinch of garlic powder or smoked paprika to the herbs. And if you roast a tray of potatoes alongside the fish, you’ll have the whole lunch done with a single oven use.

Customize this recipe

Variants and alternatives

Herb butter: mix butter in advance with chopped herbs and a drop of lemon, chill briefly in the fridge and then place it on the fillets – the fish will be coated with the herb juices more evenly.

Approximate per serving

Nutritional values

Energie210 kcalProteins28 gSacharidy2 gTuky10 g

Pangasius in the oven with lemon and herbs

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Řecké kuře s citronem, bramborami a olivami z jednoho pekáče

Kuřecí shawarma miska s rýží, zeleninou a česnekovým jogurtem

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Write a comment Cancel reply

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