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

(Pre-)heat cooking space to 220 °C with Top/bottom heat

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.

Put the dish on the wire shelf in the cold cooking space. Bake.

Put the food in

Top/bottom heat 220 °C for 15 Mins