Fillet of zander with fresh herbs

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Preparation

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
  • Porcelain dish ⅓ GN
  • Wire shelf
Quantity Ingredient
Pepper
½ bunch of chervil
1 lemon
Salt
150 ml white wine
½ bunch of basil
30 g butter
Paprika
½ bunch of parsley
4 zander fillets

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