Pangasius fillet in tomato-saffron sauce

Pangasius fillet in tomato-saffron sauce

an easy and surprising oven dish with fish in a tomato safron sauce. This was served with a delicious polenta to make a great meal.
Pangasius fillet in tomato-saffron sauce
Pangasius fillet in tomato-saffron sauce

This recipe is a creation of my own inspiration. I wanted to do something with fish in the oven and saffron sauce. The pangasius fillet was offered with a rebate, so that decision was taken quite fast. Then I looked at the ingredients I had available at home and made this combination.


  • 2 pangasius fillets
  • 2 small onions
  • 1 tomato
  • a handful of capers
  • 200 ml of cream
  • 1 dl white wine
  • a teaspoon of saffron threads
  • 100 grams of polenta
  • a tablespoon of butter
  • olive oil
  • pepper and salt


  • Warm up 400 ml of water for the polenta, it should not be cooking.
  • Then put the fire very low and stir in the polenta.
  • Add a tablespoon of butter, pepper and salt, and stir well until a thick mass is formed.
  • Keep the polenta warm.
  • Preheat the oven to 180 ° C.
  • Chop the onions and cut the tomato very finely.
  • Let the saffron soak in the cream.
  • Bake the onions in olive oil, and quench the wine after a few minutes.
  • Add the tomatoes and reduce.
  • Then add the cream and the capers.
  • Place the pangasius fillet in an oven dish, and spread the sauce over it.
  • Leave to bake in the oven for 10-15 minutes.
  • Arrange the plates with the polenta and enjoy with a glass of white wine.

If you do not have saffron, you can also color the sauce with a little tomato paste, or even some turmeric. I think dark olives would also go very well with this dish. They give a nice Mediterranean touch.



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