Recipe

Sautéed zander filet with roasted chard and smoked bell pepper

Name: Sautéed zander filet with roasted chard and smoked bell pepper
Prep time: 480 min
Cook time: PT-425M
Total time: 55 min
Yield: 4
Ingredients: 200 g Mangold (in feine Streifen schneiden und gut abtrocknen); 1 tbsp olive oil; 1 red onions ((120 g) cut into fine strips); 1 garlic cloves (chop finely); Salt and pepper (Freshly ground); 1 tbsp dried tomatoes (chop); 1 pinch sweet smoked paprika; 1 tbsp pine nuts (brown); 4 pike-perch fillets; 1 pinch salt; 1 tbsp sunflower oil; 1 tbsp butter; 4 sprigs dill; Grated lemon peel and juice (Fresh)

medium

APPROX. 55 mins

Enough For

4 persons

Cookware

frying pan

Nutritional Value

1377 kJ / 328 kcal (Per person)

Ingredients

Carbohydrates4 g
Sugar4 g
Fat14 g
Protein51 g

Allergens

fish
lactose
nuts

Ingredients

Side dish

»200 g Mangold in feine Streifen schneiden und gut abtrocknen
»1 tbsp olive oil
»1 red onions (120 g) cut into fine strips
»1 garlic cloves chop finely
» Salt and pepper Freshly ground
»1 tbsp dried tomatoes chop
»1 pinch sweet smoked paprika
»1 tbsp pine nuts brown

Fish

»4 pike-perch fillets
»1 pinch salt
»1 tbsp sunflower oil
»1 tbsp butter
»4 sprigs dill
» Grated lemon peel and juice Fresh

Preparations

1. If the fish was frozen, defrost overnight in the fridge.

2. Warm the plates.

Instructions

Side dish

1. Heat a frying pan, fry the onions and sliced chard at a high heat, then add garlic and fry for a few moments longer.

2. Add the remaining ingredients, toss briefly and season to taste.

Fish

1. Pat the zander fillets dry with a paper towel and then heat a little sunflower oil in a non-stick frying pan.

2. Season the zander on both sides and place into the pan, skin side down. Cook over a medium heat, skin side down, until the flesh is 2/3 cooked.

3. Now add butter and dill to the pan, flip the fish over to the flesh side, take the pan off the hob and allow the fillets to rest for around 1 minute.

4. Sprinkle with a little grated lemon peel and juice.