Pike-perch with chili-garlic-caper topping

Ingredients for 4 servings:

• 4 zander fillets
• 1 tbsp clarified butter
• salt and pepper
• 1 tbsp butter
• 1 red chili pepper(s)
• 2 garlic cloves
• 2 tbsp capers
• ½ lemon(s), juice
• 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

spicy topping also for other types of fish

First, prepare the topping. Remove the inner walls and seeds from the chili pepper and cut into fine strips. Peel the garlic and slice or dice it. Heat the butter in a small pan and let it brown slightly. Then sweat the capers, chili, and garlic in it for a while. Remove from the heat and set aside. Season the zander with salt and pepper and fry it in a pan with clarified butter, skin-side down first. Finally, turn off the heat, turn the fish over, and let it cook on the flesh side using the residual heat. Season the topping with lemon juice, parsley, salt, and pepper. Spread it over the fish fillets (flesh-side down) and serve immediately. We served it with baby potatoes, which I tossed in parsley butter at the end.