🍽️ Baked Zander Fillets with Rosemary and Creamy Potato Gratin

Name: Baked Zander Fillets with Rosemary and Creamy Potato Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 800 g firm-cooking potatoes; 350 ml whipping cream; 50 g grated cheese (e.g. Gruyère, Emmentaler); 2 tbsp crème fraîche; salt; pepper (cracked); nutmeg (freshly grated); 4 zander fillets approx. 180 g each (skinless); 4 tbsp olive oil; sea salt; pepper (from the mill); 1 untreated lemon; 1 sprig rosemary

704 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
800 g firm-cooking potatoes
350 ml whipping cream
50 g grated cheese (e.g. Gruyère, Emmentaler)
2 tbsp crème fraîche
salt
pepper (cracked)
nutmeg (freshly grated)
4 zander fillets approx. 180 g each (skinless)
4 tbsp olive oil
sea salt
pepper (from the mill)
1 untreated lemon
1 sprig rosemary

Instructions

1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. Peel a clove of garlic. Cut it in half. Rub an ovenproof dish with the cut surfaces of the garlic to flavor it.
3. Wash and peel the potatoes. Slice them thinly or grate them finely. Arrange the potato slices in the prepared dish in an overlapping, shingle-like pattern.
4. Whisk together cream, grated cheese, and crème fraîche in a bowl. Season the mixture with salt, pepper, and a pinch of ground nutmeg.
5. Pour the cream mixture over the potatoes. Ensure the potatoes are almost completely covered. Add a little more or less cream if necessary.
6. Place the dish in the preheated oven. Bake the gratin for 35 to 40 minutes until it is golden brown and bubbling.
7. Rinse the zander fillets and pat them dry with kitchen paper. Cut the fillets in half lengthwise.
8. Place the fish fillets in a separate, lightly oiled ovenproof dish. Drizzle them with a little oil.
9. Season the fish with coarse sea salt and freshly ground pepper. Place thin lemon slices on top of the fillets.
10. Strip the needles from the rosemary sprigs and sprinkle them over the fish.
11. Place the dish with the fish in the oven when there are only 8 to 10 minutes left for the gratin. Finish cooking the fish together with the gratin.
12. Remove both dishes from the oven. Divide the hot potato gratin among the plates. Place the baked zander fillets on top and serve the dish immediately.

Nutrition per serving

kcal: 704
Protein: 38 g · Fett/Fat: 45 g · Carbs: 36 g