This pangasius fillet with tomato-saffron sauce is delicious and easy. I wanted to do something with fish in the oven and saffron sauce. The pangasius fillet was offered with a rebate, so that decision was taken quite fast. Then I looked at the ingredients I had available at home and made this combination.
Pangasius fillet with tomato saffron sauce
- 2 Pangasius fillets
- 200 ml cream
- 1 dl white wine
- 2 onions small
- 1 tomato
- capers a handful
- saffron threads a few
- olive oil
- 100 gram polenta
- 400 ml water
- 1 tablespoon butter
- Warm up 400 ml of water for the polenta, it should not be cooking.
- Then put the fire very low and stir in the polenta.
- Add a tablespoon of butter, pepper and salt, and stir well until a thick mass is formed. Keep the polenta warm.
- Preheat the oven to 180 Â° C.
- Chop the onions and cut the tomato very finely.
- Let the saffron soak in the cream.
- Bake the onions in olive oil, and quench the wine after a few minutes.
- Add the tomatoes and reduce.
- Then add the cream and the capers.
- Place the pangasius fillet in an oven dish, and spread the sauce over it.
- Leave to bake in the oven for 10-15 minutes.Arrange the plates with the polenta and enjoy with a glass of white wine.
If you don’t like pangasius, you can also use another kind of white fish of course. Pangasius is a typical fish of the South-East Asian region. Internationally it is known under different names: basa fish in North America and Australia. In the UK it is marketed as panga or cobbler, often with the addition “catfish”.
Please check also some of my other surprising fish recipes: