Pangasius fillet with a honey and panko-breadcrumb crust

Total time: 1hr
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 504 Kcal, 34g Protein, 38g Carbohydrates, 25g Fat


  • Fish
  • 1 garlic clove, pressed
  • 2 tsp tahini
  • 1 tsp chilli powder
  • 0.75 tsp salt
  • 2 tbsp water
  • 600 g pangasius fillets, cut into pieces
  • Crust
  • 1 tbsp honey
  • 3 tbsp panko breadcrumbs
  • 1 tbsp peanut oil
  • Sweet potato mash
  • 50 g butter, cut into pieces
  • 500 g sweet potato, cut into pieces
  • 200 g mealy potatoes, cut into pieces
  • salt and pepper to taste
  • 2 dl vegetable bouillon
  • Herb salad
  • 0.5 lime, use only the juice
  • 2 pinches salt
  • 1 tsp olive oil
  • 0.5 bunch coriander, torn into pieces
  • 0.5 bunch flat-leaf parsley, torn into pieces

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  • Fish

    In a bowl, mix the garlic with all the other ingredients up to and including the salt. Mix in the fish fillets and place on a baking tray lined with baking paper.
  • Crust

    Mix the honey and oil and stir in the panko breadcrumbs. Scatter the crunchy topping over the fish. Cook for approx. 20 mins. in the centre of an oven preheated to 180°C.
  • Sweet potato mash

    Heat the butter in a pan. Sauté the potatoes for approx. 3 mins. Pour in the stock, cover and simmer on a low heat for approx. 20 mins. until soft. Drain the potatoes, mash with a potato masher. Add the butter, mix and season.
  • Herb salad

    Mix the lime juice, oil and salt together well in a bowl, add the herbs and stir. Serve immediately.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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