Pangasius on zucchini cream with roast potatoes

Ingredients

For 1 serving

• Pangasius200 g
• Zucchini200 g
• Potatoes180 g
• Basil5 g
• Shallot20 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: May – September

Method

1. Preheat a fan oven to 210 °C. Peel the potatoes, cut into roughly 2 cm cubes and toss in a tray with half the oil and the salt.
2. Roast the potatoes for 25 minutes, turning halfway, until golden and crisp.
3. Meanwhile peel and slice the shallot; wash and trim the courgettes and slice into rounds. In a frying pan heat a little of the oil over medium-low heat, add the shallot, courgettes, a splash of water and a pinch of salt, cover and stew for 10 minutes, until very soft.
4. Blend the courgettes with the basil leaves until smooth and bright green; adjust the salt.
5. Pat the pangasius dry and season with salt and pepper. Heat the remaining oil in a non-stick pan over medium heat and cook it for 3 minutes per side, until golden and flaky.
6. Spread the courgette cream on the plate, lay the fish on top and serve with the potatoes.