Fried Panga with a Buckwheat Salad

2 people

30 minutes

Fried Panga with a Buckwheat Salad

2 people

30 minutes

Ingredients

  • 2 Queens Pangalicious Breaded Panga Fillets with Garlic & Herbs
  • ½ onion
  • ½ fennel
  • ½ jar roasted bell peppers
  • 2 sprigs of dill
  • 200 grams whole buckwheat grains
  • olive oil
  • salt & pepper

Equipment

  • Oven
  • 2 Frying pans
  • Kitchen knife
  • Cutting board

Preparation method

  1. Preheat the oven to 225 degrees and cook the panga fillets in the oven for about 25 minutes, in accordance with the instructions on the packaging.
  2. Finely chop the onion and cut the fennel into strips. Cut the roasted bell pepper into coarse pieces and finely chop the dill.
  3. Place 2 frying pans next to each other. Roast the buckwheat grains with ½ tablespoon of olive oil in one of the pans.
  4. Sauté the onion in 1 tablespoon of olive oil in the other frying pan.
  5. Then fry the fennel for the last 5 minutes. Stir in the roasted bell pepper and dill and season with salt and pepper.
  6. The buckwheat is now ready and this can be stirred through the vegetables. Turn off the heat and pour over a splash of olive oil. Stir well, taste and possibly season if necessary. Serve the baked panga fillets with the buckwheat salad.

Tip

“Buckwheat is the seed of a spicy plant and is now increasingly being consumed because it’s both nutritious and delicious. It boasts a nutty taste, which is further enhanced when you briefly roast the whole buckwheat grains in a pan. The result is a delicious, crispy base for a salad.”

This post is also available in: Dutch