Fillet of zander with fresh herbs

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Preparation

4 fillets of zander, 160 g each
Salt
Pepper
Paprika powder
½ bunch of parsley, leaves pulled off from stalks and chopped
½ bunch of chervil, finely chopped
½ bunch of basil, finely chopped
1 unwaxed lemon, zest and juice
30 g butter, melted
1½ dl white wine
Season the fillets of zander with salt, pepper and paprika.
Mix all the herbs together with the lemon juice and zest.
Spread the zander fillets with three quarters of the herb mixture and fold over. Lay the fillets in the greased porcelain dish, broad side up, and sprinkle the remaining herbs over the top. Pour the melted butter and white wine over the fish.
Start the recipe. Appliance preheats. Put the porcelain dish on to the wire shelf at level 3 of the preheated cooking space. Press OK to continue. Grill 250 °C, 15 minutes.
  • Porcelain dish, ½ GN
  • Wire shelf
Quantity Ingredient
4 fillets of zander
Salt
½ bunch of parsley
30 g butter
Paprika powder
1½ dl white wine
Pepper
1 unwaxed lemon
½ bunch of chervil
½ bunch of basil

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