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Portico® Pangasius fillets baked to perfection And paired with boiled Yukon gold potatoes And fresh steamed vegetables!
![](http://tfs-marketplace.com/wp-content/uploads/2023/11/pangasius.jpg)
Ingredients:
- 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.
Directions:
- 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.
- Rinse the thawed Pangasius fillet under cold water and pat dry using a single use towel.
- 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.
- 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.
- While fish is finishing baking, heat/sauté the side of fresh vegetables and parboiled Yukon Gold Potatoes.
- Plate baked fish fillet onto the plate with a piece of butter lettuce underneath. Top with 2 lemon slices.
- Add steamed Veggies and Yukon Golds to the plate. Garnish with Dill and/or fresh chopped Parsley.
- Serve Hot!