Pike-perch from the oven

Ingredients for 2 servings:

• 1 pike-perch, approx. 1.4 kg, scaled and gutted
• 2 large potatoes
• 1 pack of sliced ​​breakfast bacon
• ½ head of broccoli
• 1 cup jasmine rice
• 1 ½ cups water
• 30 g butter
• 2 tbsp flour
• lemon juice
• olive oil
• Herbs, frozen or fresh, chopped
• vegetable broth
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

fresh zander with broccoli and rice

Wash the zander, pat dry, season all over with salt and pepper, and drizzle with lemon juice. Brush a baking sheet with olive oil and preheat the oven to 175 degrees Celsius (top/bottom heat). Cut off one side of each potato and place it on the baking sheet. Mix the herbs with a little salt, pepper, and lemon juice, brush the belly of the zander with this, and place it on the potatoes. Then brush the zander with olive oil and wrap it in bacon slices. Bake in the oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 35-40 minutes. Trim the broccoli, cut it into florets, and place it in a microwave-safe bowl with a lid. Add 1 tablespoon of butter and 2-3 tablespoons of water, season with salt and pepper, and sprinkle with a little nutmeg. Melt 1-2 tablespoons of butter in a small saucepan and make a roux with the flour. Bring to a boil with the vegetable stock, stirring constantly, until a creamy sauce forms. Season with herbs, salt, pepper, and lemon juice. About 15 minutes before the zander is ready to cook, bring the rice to a boil with the water and a pinch of salt. Cover and let simmer for 10 minutes on the turned-off heat. Stir occasionally. Steam the broccoli, covered, in the microwave for about 7-8 minutes until al dente, stirring occasionally. Remove the tray of zander from the oven and slice into the fillets using a large, sharp knife. Serve with the roasted bacon, some broccoli, and rice.