Restaurants›Malaga›Panga Fish Recipe

Panga Fish Recipe

Inspired by Malaga
Time45m
Serves4

Panga fish is a type of freshwater fish known for its mild flavor and tender texture, often used in various culinary preparations. This recipe features panga fillets marinated in a mixture of olive oil, garlic, and lemon juice, highlighting its delicate taste and pairing well with richly flavored sauces like almond and champagne. Here's how to make it at home.

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Ingredients

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Panga Fish

Almond Sauce

Champagne Sauce

Method

Panga Fish

1

Prepare the Fish

Rinse the panga fish fillets under cold water and pat dry with paper towels.

2

Marinate the Fish

In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the fish fillets and coat them well. Let them marinate for about 15 minutes.

3

Cook the Fish

Heat a skillet over medium heat. Add a little more olive oil if needed. Cook the marinated fish fillets for about 4-5 minutes on each side or until golden brown and cooked through.

Almond Sauce

4

Prepare the Almond Sauce

In a blender, combine the toasted almonds, minced garlic, olive oil, water, salt, and lemon juice. Blend until smooth and creamy. Adjust the thickness by adding more water if necessary.

5

Serve

Once the fish is cooked, serve it with the almond sauce drizzled on top or on the side.

Champagne Sauce

6

Prepare the Champagne Sauce

In a saucepan over medium heat, combine the champagne and shallots. Simmer until reduced by half.

7

Add Cream

Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 5-7 minutes.

8

Season the Sauce

Add salt and black pepper to taste. Stir in the chopped parsley just before serving.

9

Serve

Once the fish is cooked, serve it with the champagne sauce drizzled on top or on the side.