Zander fillet in a zucchini coating with pine nuts

Ingredients for 4 servings:

• 4 zucchini (approx. 150 g each)
• 2 tbsp oil (garlic oil)
• 1 tbsp butter
• 1 tbsp olive oil
• ½ bunch lemon thyme
• 4 fish fillets, from pike-perch
• salt and pepper
• 2 tbsp pine nuts
• 4 slices of lemon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash and trim the zucchini and cut into thin slices. If you have a bread maker, use that to ensure the zucchini slices are even. Heat the garlic oil in a pan and fry the zucchini briefly on each side until golden brown. Remove and drain on kitchen paper. Keep warm. Toast the pine nuts in a non-stick pan without oil and set aside. Pick the thyme leaves from the stalks. Rinse the zander, pat dry and season on both sides with salt and pepper. Heat olive oil and butter in a pan and fry the fillets for 2-4 minutes on each side. Briefly fry the thyme leaves in the pan. Remove the zander from the pan and wrap in the warm zucchini strips. Arrange the fish on plates and garnish with the lemon wedges, fried thyme and pine nuts and serve. Serve with diced potatoes or mashed potatoes.