Baked Pangasius with Yukon Golds

Portico® Pangasius fillets baked to perfection And paired with boiled Yukon gold potatoes And fresh steamed vegetables!


  • 7-9 oz. Portico® Classic Pangasius Filet IQF 7-9 oz. – SUPC: 7077653
  • Cooking Spray, as needed
  • 1 TBLS Garlic Butter, melted
  • 3 ea. Yukon Gold Potatoes, peeled
  • Chicken or Vegetable Stock, as needed for boiling potatoes
  • #100 Dish of Sysco Classic whipped margarine
  • 1 tsp fresh dill
  • 1 Leaf – BIB Butter Lettuce
  • 6 oz. Fresh Vegetables. Yellow, Red and Green Bell Peppers, Peas, Red Onions, & Zucchini
  • Garnish: Lemon Wheels, Italian flat leaf parsley.


  1. Begin by parboiling the Yukon Gold potatoes in a stock pot with enough Chicken stock to cover about 1” over the potatoes. When just under fork tender, pull & cool potatoes. Portion cooled potatoes with a #100 disher of Sysco Classic whipped margarine.
  2. Rinse the thawed Pangasius fillet under cold water and pat dry using a single use towel.
  3. Spray the bottom of a baking dish with Sysco Supreme Professional Cooking Spray. Place the pangasius into the dish, skin side down and brush with garlic butter (melted).  Season fillet with Salt and Pepper.
  4. Bake Pangasius in a 375F oven for 8-12 minutes, until firm & opaque; until the thickest part of the fillet reaches a minimum internal temperature of 145F.
  5. While fish is finishing baking, heat/sauté the side of fresh vegetables and parboiled Yukon Gold Potatoes.
  6. Plate baked fish fillet onto the plate with a piece of butter lettuce underneath. Top with 2 lemon slices.
  7. Add steamed Veggies and Yukon Golds to the plate. Garnish with Dill and/or fresh chopped Parsley.
  8. Serve Hot!