Fried zander fillet on fennel and pepper vegetables

Ingredients for 4 servings:

• 750 g pike-perch fillet(s) with skin
• 1 lemon(s), untreated
• salt and pepper
• 1 onion(s)
• 2 peppers, red, approx. 400 g
• 2 fennel bulb(s), approx. 400 g
• 1 tbsp olive oil for sautéing
• 200 ml vegetable broth, instant
• 2 tbsp sour cream
• some fennel, the green part, chopped
• some horseradish, grated (fresh or jar)
• a little oil for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

suitable for diabetics and GLYX diet

Divide the fish into 4 portions. Wash the lemon in hot water and zest, then set aside. Squeeze the juice and drizzle it over the fish, then season lightly with salt and pepper on both sides. Halve the onion and slice it thinly. Trim the bell pepper and fennel and cut into 1 cm squares or strips. Heat 1 tablespoon of olive oil in a saucepan. Sauté the onion slices. Add the bell pepper pieces and fennel strips and sauté for about 2 minutes. Then pour in the vegetable stock and simmer for 10 minutes over low heat. Meanwhile, brush a non-stick pan with a little oil. Place the fish fillets skin-side down and fry for about 3 minutes on each side over medium heat. Add the sour cream and lemon zest to the vegetables and season with salt and pepper. Divide the fish among 4 plates and arrange the fish on top. Sprinkle with chopped fennel greens or dill and garnish with horseradish, if desired. Serve with a wild rice mix (50g per person for a diet) or boiled potatoes (2 small potatoes per person for a diet). Note: If desired, half of the vegetable broth can be replaced with dry white wine. Even those who don’t like fennel should try this recipe – the essential oils mellow out through steaming.