Pangasius with Broad Beans

My grandmother and grandfather-in-law are coming over for dinner and I want to make them something special, but also easy to digest. My choice for tonight is some nice oven baked pangasius.

Unfortunately I slipped on the bathroom floor two hours before their arrival – keeping my balance is really hard with this belly that is due in 12 days – so  it was a bit of a race against the clock and I had to skip the planned soup as a starter

Oven baked pangasuis 
Dinner for 4

½ a liter of fish stock

300 gr broad beans

25 ml white wine

A bit saffron

125 ml cream

4 pangasius filets

100 ml white wine

2 shallots, halved

Big knob of butter

Preheat the oven at 180C. Boil the stock down to about half. When the fish stock is boiled down add the white wine, saffron and cream. Bring to a boiling point, add the beans and lower the heat to simmer until the fish is done.

Put in the pagasius in a baking dish together with the white wine, shallots, butter and some salt and pepper. Put in the oven for 12 minutes.

Take the fish out of the baking dish, put on a preheated plate, a spoon of broad beans and pour over some of the white wine sauce. We had some potatoes and a green salad to go with it.