in Recipes

Mediterranean zander fillet

updated

Spread the love

Ingredients for 4 servings:

  • 800 g fish fillet(s) (pike-perch fillet or Nile perch)
  • 250 g cocktail tomatoes
  • 2 tbsp olives, black
  • 1 red chili pepper(s)
  • 2 cloves garlic
  • 1 tbsp capers
  • Leaf parsley
  • ½ lemon(s), the juice
  • 6 tbsp olive oil
  • salt and pepper
  • Fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

well prepared and for guests

Season the zander fillets with salt and pepper and drizzle with lemon juice. Place in a greased, shallow ovenproof casserole dish. Arrange the capers, cherry tomatoes, and olives around and on top of the fillets. Chop the chili pepper, garlic cloves, and parsley and sprinkle over the fillets. Drizzle with olive oil. Bake in a preheated oven at 225°C (top/bottom heat: 200°C) for about 20 minutes. Serve with buttered potatoes or rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegan cheese sauce

Stuffed peppers