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Pangasius fillet with lemon-herb topping
A tasty recipe. The main course contains the following ingredients: fish, lemon (cleaned), pangasius fillet (of approx. 125 g), flat parsley (finely chopped), fresh mint (finely chopped) and olive oil (with basil).
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Ingredients
Directions
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Grate the yellow skin thinly from the lemon and squeeze out the fruit. Rub the fish fillets with a little lemon juice. Put them in the refrigerator for 1 hour, so that the fillets are nice and firm.
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In a small bowl, mix the grated lemon peel with the parsley, fresh mint and a little bit of the lemon juice. Keep this in the refrigerator until use.
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Sprinkle the pangasius fillets with salt and brush them with 1 tablespoon of oil. Heat the frying pan and fry the fillets over medium heat on each side for about 3 minutes.
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Spoon the fillets each on a hot plate and spoon the lemon-mint topping on it. Drip the rest of the oil over the fish. Tasty with mashed potatoes with garlic and grilled cherry.
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Nutrition
190Calories
Sodium3% DV60mg
Fat15% DV10g
Protein50% DV25g
Carbs0% DV0g
Fiber4% DV1g
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