Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Pangasius fillets in a light crust
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filet-pangasius-croute-4878.jpg
PT15M
PT15M
PT30M
Preheat the oven to 375°F (190°C).Pour the corn flakes in a large bowl and crush the flakes with the back of a spoon until they're the same size as the sesame seeds. Add the sesame seeds and lemon zest. Set aside.Mix the egg and milk in a rimmed dish.Pour the flour into another plate.Make a simple breading by following these steps: dredge the fish in the flour and shake to remove the excess flour. Quickly dip into the egg-milk mixture and then the cereal mix. It should adhere well to the fish.Lay each fillet flat on a baking sheet lined with lightly oiled parchment paper.Bake in the oven for 15 minutes.Remove from the oven and sprinkle with lemon juice.
4
Metro
3
14
5
1
3 cups (750 mL) corn flakes
1/4 cup (60 mL) sesame seeds
1 lemon, chopped zest
1 eggs, beaten
1 Tbsp. (15 mL) milk
2 Tbsp. (30 mL) flour
4 x 6 oz (4 x 175 g) pangasius fillets
2 Tbsp. (30 mL) olive oil
Salt and freshly ground pepper to taste
1 lemon, cut in quarters
Pangasius fillets in a light crust
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
3 cups
(750 mL)corn flakes
-
1/4 cup
(60 mL)sesame seeds
-
1
lemon, chopped zest
-
1
eggs, beaten
-
1 Tbsp.
(15 mL)milk
-
2 Tbsp.
(30 mL)flour
-
4 x 6 oz
(4 x 175 g)pangasius fillets
-
2 Tbsp.
(30 mL)olive oil
-
Salt and freshly ground pepper to taste
-
1
lemon, cut in quarters
Preparation
Preheat the oven to 375°F (190°C).
Pour the corn flakes in a large bowl and crush the flakes with the back of a spoon until they're the same size as the sesame seeds. Add the sesame seeds and lemon zest. Set aside.
Mix the egg and milk in a rimmed dish.
Pour the flour into another plate.
Make a simple breading by following these steps: dredge the fish in the flour and shake to remove the excess flour. Quickly dip into the egg-milk mixture and then the cereal mix. It should adhere well to the fish.
Lay each fillet flat on a baking sheet lined with lightly oiled parchment paper.
Bake in the oven for 15 minutes.
Remove from the oven and sprinkle with lemon juice.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
