Sautéed zander filet with roasted chard and smoked bell pepper

Side dish

• »7 ounces Mangold in feine Streifen schneiden und gut abtrocknen
• »1 tbsp olive oil
• »1 red onions (4 oz.) 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

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.