half an hour, simply rub pangasius fillets with the sliced garlic clove, soak, season with salt and pepper.
For the parsley potatoes:
Make potatoes and remove the skin. Toss in a mixture of olive oil and butter, sprinkle with enough chopped parsley and season with salt.
For the salad marinade:
Stir through plenty of olive oil with balsamic vinegar-vinegar, season with salt parsley, pepper, mustard and lovage. Rinse salads, drain well and mix with dressing.
Heat a mixture of olive oil and butter in a frying pan and lightly fry the garlic clove in it, then remove it. Roast the pangasius fillets on both sides in the oil-butter mixture, bring to the table garnished with lemon wedges and cherry tomatoes.
Serve parsley potatoes and leaf salad separately.