Directions Preheat oven to 230ºC. Heat oil in a skillet over high heat. Add onion, eggplant, zucchini and yellow pepper. Cook until vegetables are lightly roasted but still crisp. Add tomatoes, sugar, herbs and olives. Season with salt and pepper to ta …
Ingredients :
75 ml pitted black olives
1/2 teaspoon each: basil and fennel seeds
1 teaspoon herbs de Provence
1 teaspoon sugar
1 tin (approx. 540 ml) diced tomatoes, drained
1/2 yellow sweet pepper, chopped
1/2 zucchini, diced
125 ml diced eggplant
1/2 onion, thinly sliced
1 tablespoon olive oil
Salt and pepper
450 g pangasius fillets
For garnish: crumbled feta cheese and finely chopped fresh parsley
Directions:
Preheat oven to 230ºC.
Heat oil in a skillet over high heat. Add onion, eggplant, zucchini and yellow pepper. Cook until vegetables are lightly roasted but still crisp.
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.
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.
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%)
