Grilled Pangasius with Vegetables and Dill Pesto

Ingredients

• 4 pangasius fillets (≈120-150 g)
• 4 tbsp Lemon juice
• Salt
• Pepper (freshly ground)
• 2 zucchinis
• 4 tomatoes
• 2 lemons
• 1 bunch dill (≈20 g)
• 2 garlic cloves (peeled)
• 2 tbsp pine nuts (roasted)
• 2 tbsp parmesan
• 6 tbsp Olive oil

Instructions

1. 1.

   Wash the fish fillets, pat dry, drizzle with 3 tbsp lemon juice and season with salt and pepper. Slice zucchinis into diagonal wedges; halve tomatoes and lemons crosswise. For the dill pesto, wash dill, shake dry, pluck tips from stems, then blend with garlic, pine nuts, parmesan, and olive oil until smooth.

2. 2.

   Season the fillets again with 1 tbsp lemon juice, salt, and pepper. Place the fish and vegetables on a hot grill, turning occasionally for 10-12 minutes until cooked through. Plate the fish with vegetables and drizzle pesto over the top, garnishing with dill tips.