"Lemon & Pepper" Pangasius Fillet (with Parsley Potatoes)

Ingredients for two:
- 250g TopSea Pangasius fillet
- 1 tbsp. butter
- 300g waxy potatoes
- 1 bunch of parsley
- lemon grass (lemon juice may be substituted)
- salt
- white pepper

Preparation time: 20 min.

Peel the potatoes and cook till done. Rinse Pangasius fillets and allow to thaw. If pressed for time, hold the fish under water until completely thawed. Cut the lemon and rub the small fish fillets with lemongrass and white pepper. Let the butter melt in a pan. Place the fish fillets in the pan and fry for three minutes on each side. Finely chop parsley; use to garnish fried fish and boiled potatoes. Salt to taste. BON APPÉTIT!