Hi dearest readers!
Today I want to show you what I make when I don’t cook very extensive. Last week the broccoli and the Pangasius fillet were on sale in the supermarket, so I bought bigger quantities. I ate half of it last week and half of it yesterday and I have found a way to make a wonderful crust for the fish so I wanted to share. It looks a bit boring, but it is really nice!
I have written this in cup measurements, because I don’t do this super exactly. It is simply not necessary.
What you need (for 1 person)
- half a broccoli
- 1 piece of firm white fish (I used Pangasius)
- half a cup of flour (whole wheat)
- pesto (I had store-bought Genovese (nut- free))
- 1/4 cup of breadcrumbs
- hot cajun spices
- salt& pepper
How to make it
- Make the crumb coat by mixing the flour and breadcrumbs 2:1, the cajun spices, salt and pepper.
- Bring a pot with water to the boil. Cut the broccoli into smaller florets.
- In a frying pan, heat some butter and olive oil.
- Cover your fish with the crumb coat. Pangasius is most of the time wet enough to get the crumb coat to stick without egg.
- Bake your fish until it is golden brown and cooked. In the mean time boil your broccoli.
- Drain the broccoli, put it back in the pan and add two teaspoons of pesto. Heat this on a low fire until your fish is cooked (if it wasn’t already). Broccoli cools down really fast.
- Serve and enjoy!
What is your favorite way to eat broccoli?