Fried zander on curry vegetables

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 zucchini
• 2 shallots
• 4 tomatoes
• 8 tbsp olive oil
• 1 garlic clove(s)
• 2 tsp curry powder or curry paste, hot
• 4 zander fillets with skin, approx. 150 – 200 g each

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the bell peppers, peel them thinly with a vegetable peeler, and cut into small cubes. Clean the zucchini and shallots and dice them finely. Blanch the tomatoes in boiling water, rinse, peel, quarter, deseed, and finely dice. Heat 4 tablespoons of oil. Sauté the shallots, crushed garlic, and diced bell pepper. Add the curry and zucchini and sauté for 2 minutes. Mix in the tomatoes, season with salt, pepper, and sugar, and set aside. Debone the zander fillets, score the skin crosswise with a sharp knife, not too deeply, and season with salt and pepper. Heat the remaining oil in a non-stick pan and fry the zander fillets, skin-side down, over medium heat for about 8 minutes until crispy. Then carefully turn them over, remove the pan from the heat, and let the zander simmer for a while. Arrange the vegetables on a plate and place the fish on top. Serve with basmati rice.