Pangasius bassoon
Instructions
Let marinate for a quarter of an hour the Pangasius fillet in an emulsion of olive oil, lemon, salt and pepper. After this time you begin to prepare the bassoon with < a href = "http://www.cucinare.meglio.it/carta-fata.htm" title = "Carta Fata" > Carta Fata ; the bacon rolled Pangasius fillet and place them on < a href = "http://www.cucinare.meglio.it/carta-fata.htm" title = "Carta Fata" > Carta Fata . Add the tomatoes cut into four and the olives. Close the bassoon with String (produced by Decorfood Italy for use with Paper Fairy) and bake in hot oven 200 degrees for 20 minutes.
As an alternative to < a href = "http://www.cucinare.meglio.it/carta-fata.htm" title = "Carta Fata" > Carta Fata use the parchment paper, but the baking time will be calculated by doubling back and the flavor will be slightly less intense.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing
- 4 catfish fillets (frozen)
- 100 g of bacon cut into thin slices
- 4 cherry tomatoes
- about 50 g of pitted black olives
- lemon juice (1/2 lemon)
- salt and pepper q. b