Pangasius fillets over provençal vegetable concassé
Pangasius fillets over provençal vegetable concassé

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 75 mL (1/3 cup) pitted black olives
  2. To taste, salt and pepper
  3. 450 g (1 lb) pangasius fillets
  4. For garnish crumbled feta cheese
  5. For garnish finely chopped fresh parsley
  6. 2 mL (1/2 teaspoon) basil
  7. 2 mL (1/2 teaspoon) fennel seeds
  8. 5 mL (1 teaspoon) herbes de Provence
  9. 5 mL (1 teaspoon) sugar
  10. 1 tin (540 mL / 19 oz) diced tomatoes, drained
  11. 1/2 yellow sweet pepper, chopped
  12. 1/2 zucchini, diced
  13. 125 mL (1/2 cup) diced eggplant
  14. 1/2 onion, thinly sliced
  15. 15 mL (1 tablespoon) olive oil

Directions

  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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