Zander Mediterraneo

Ingredients for 4 servings:

• 4 zander fillets, 200 – 300 g each
• 1 kg cherry tomatoes, halved
• 100 g arugula, chopped
• 200 ml white wine
• 600 ml fish stock
• 1 chili pepper(s), finely chopped (the amount depends on the strength of the chili)
• 4 cloves garlic, finely chopped
• wheat flour
• Salt and pepper, white
• olive oil

Instructions

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

Light and delicious

With fish dishes, it’s important not to overcook the fish. Prepare the dish in two pans. Sauté half of the chili (seeded) and garlic in olive oil over low heat. Divide the tomatoes between the pans and sauté until softened. Add the wine and simmer until the liquid has reduced slightly. Pour in the fish stock. Lightly season the zander fillets with salt and pepper and coat them in flour. Add two fillets to each of the tomatoes and sauté for two minutes. Turn, add the arugula, and sauté for another 2 minutes. Serve with white bread. The fish requires no additional garnish.