Lemon Glazed Pangasius


  • 2 Fresh Ors Buzz Buttons for garnish (you can also use parsley)
  • Half a kilo of Pangasius filet (about 4 filets)
  • 250 ml. Mushroom, sliced
  • 1/4 onion, chopped coarsely
  • Olive oil
  • Salt, Pepper


  • 5 Fresh Origins Buzz Buttons, crumbled (you can also use parsley)
  • 1/2 cup White Wine (not dry)
  • 2 tsp Flour
  • 1 tbsp. Large Capers, chopped
  • 1 tbsp. Chicken stock paste
  • 1/2 Lemon, juice only


4 persons


  • Apply salt and pepper to Pangasius (both sides), reserve.
  • Combine all sauce ingredients in a cup or small bowl, reserve.
  • Heat olive oil in pan. Add onion, cook onion until clear.
  • Add mushrooms, cook until browned. Add sauce to pan, stir until thickened.
  • Cook the fish quickly in separate pan with olive oil over high heat to sear the outsides. Inside will be done at this point.
  • Serve: place the sauce on the plate first, then the pangasius over the sauce. Garnish with 2 Fresh Origins Buzz Buttons

Original recipe from: http://www.freshorigins.com