Baked Pangasius with Garlic, Lemon and Butter
Pangasius fillets baked with lemon, garlic, herbs and a little butter until opaque and flaky.
Pangasius is a mild fillet that takes well to garlic, lemon and fresh herbs. The original article offers both frying and baking as separate options; this recipe card follows the baked method, which also matches its featured photograph. Thaw frozen fillets in the refrigerator, pat them dry and coat them with oil, garlic, lemon and a little seasoning. Set them in a baking dish with the source’s measured butter and bake at 180°C until the thickest part reaches 63°C (145°F), or the fish is opaque and flakes easily. Check thinner pieces early because their cooking time can be shorter than the original twenty to twenty-five minutes. Scatter dill or parsley over the hot fish and serve with another squeeze of lemon. The flour mentioned in the source belongs only to its separate fried variation.
Helpful tips
- Thaw frozen fish in the refrigerator.
- Pat fillets dry so the seasoning clings.
- Check thin fillets before the full stated time.
- Use a thermometer for thicker pieces.
Serving ideas
- Serve with mashed potatoes.
- Pair with rice and cooked vegetables.
- Add a green salad.
- Finish with fresh dill and lemon.
Food safety
Keep raw fish refrigerated and cook it thoroughly. The lemon rest is for flavor, not a substitute for cooking.
Storage
Refrigerate cooked fish promptly and use within 2 days; reheat thoroughly.
Ingredients and directions
Recipe card
Baked Pangasius with Garlic, Lemon and Butter
Equipment: Baking dish, fish spatula, food thermometer
Ingredients
Main ingredients
Instructions
Thaw and dry
Thaw frozen fillets in the refrigerator. Pat dry with paper towels and cut large pieces into even portions. Heat oven to 180°C (350°F).
Season
Rub with minced garlic, a little lemon juice, oil, salt, pepper and optional fish seasoning. Cover and refrigerate about 10 minutes.
Arrange for baking
Put the fillets in a baking dish, add small pieces of the measured butter, and place a few lemon slices alongside.
Bake to doneness
Bake about 20–25 minutes, checking thinner pieces sooner. The thickest center must reach 63°C (145°F), or the flesh must be opaque and flake easily.
Serve
Transfer to clean plates, add fresh herbs and lemon wedges.
Frequently asked questions
Can I pan-fry the fillets instead?
The source has a separate fried variation, but this card gives the baked method and its ingredients.
How should I store baked pangasius with garlic and lemon?
Refrigerate cooked fish promptly and use within 2 days; reheat thoroughly.
How to tell when it is ready
Thickest fillet reaches 63°C (145°F), or becomes opaque and flakes easily.
Tips
- Thaw frozen fish in the refrigerator.
- Pat fillets dry so the seasoning clings.
- Check thin fillets before the full stated time.
- Use a thermometer for thicker pieces.
Troubleshooting
- Thaw frozen fish in the refrigerator.
- Pat fillets dry so the seasoning clings.
Serving suggestions
- Serve with mashed potatoes.
- Pair with rice and cooked vegetables.
- Add a green salad.
- Finish with fresh dill and lemon.
Make ahead
Prepare ingredients ahead and observe the stated chilling, resting or rising time.
Storage
Refrigerate cooked fish promptly and use within 2 days; reheat thoroughly.
Food safety
Keep raw fish refrigerated and cook it thoroughly. The lemon rest is for flavor, not a substitute for cooking.
Frequently asked questions
Can I pan-fry the fillets instead?
The source has a separate fried variation, but this card gives the baked method and its ingredients.
How should I store baked pangasius with garlic and lemon?
Refrigerate cooked fish promptly and use within 2 days; reheat thoroughly.
Serve baked pangasius with garlic and lemon according to the doneness and storage notes.
More recipes to try
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