Pangasius on a bed of spinach, quinoa and zucchini
The true pangasius superfood recipe. Quinoa and fish, served with slices of serrano ham, spinach and zucchini.
Ingredients:
1 zucchini
200gr pangasius fillet
Handful of spinach
50gr (precooked) quinoa
Butter
2 lemons
2 slices of serrano ham
Fresh dill
Salt & pepper
Olive oil
Directions:
Preheat your oven to 200 degrees Celsius, boil some water in the kettle and cook the quinoa as stated on the package.
Cut the zucchini lengthwise into long slices of about half a centimetre thick. Sprinkle them with salt & pepper and rub them lightly with half a tablespoon of olive oil. Put them into a baking dish and bake them for 20 minutes in the oven.
Sprinkle the pangasius with pepper and put a thin slice of butter on top of each filet. Put the pangasius on the zucchini, squeeze the juice of one lemon over the fish and put the baking dish back in the oven for about 10 minutes or until the fish is cooked.
Meanwhile bake the serrano ham in a frying pan without any oil or grease and break it into little pieces.
Bring the quinoa to taste with the juice of one lemon. Put a handful of spinach on your plate with the quinoa on top. When the fish is done put the zucchini with fish on top of the quinoa. Sprinkle with the small pieces of Serrano ham and serve with some lemon wedges.
Size: A/. 65 gr/pc +/- 5g (50mm x 66mm x 15mm); B/. 100 gr/pc +/- 5g (50mm x 106mm x 15mm); C/. 125 gr/pc +/- 5g (50mm x 132mm x 15mm); D/. 210 gr/pc +/- 5g (45mm x 82MM x 178mm x 15mm
Packing: IQF 1kg/PE bag with header card, 10 kgs/ master Carton with strapped.
Quantity: 20’ FCL about 1,100 ctns; 40’ FCL about 2,200 ctns (+/- 10%)
