Fillet of zander with fresh herbs

4 zander fillets

each 160 g

Salt

Pepper

Paprika

ground

½ bunch of parsley

½ bunch of chervil

½ bunch of basil

1 lemon

unwaxed, juice and zest

30 g butter

melted

150 ml white wine

Calor superior/inferior (220 °C)

Finely chop the herbs. Zest and juice the lemon. Mix the herbs with the lemon juice and zest.

Season the fillets of zander with salt, pepper and paprika.

Spread ¾ of the herb mixture over the zander fillets. Fold the fillets over and lay them in the greased porcelain dish, broad-side up. Sprinkle the remaining herbs over the top. Pour the melted butter and white wine over the fillets.

Place the dish on the wire shelf in the preheated cooking space. Bake.

Introducir los alimentos

Calor superior/inferior 220 °C durante 15 Min.