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🍽️ Pan-fried Zander with Pumpkin and Zucchini

415 kcal · 30 min · 4 servings

Ingredients

• 500 g Pumpkin
• 1 Zucchini
• 1 Onion
• 4 tbsp Olive oil
• 100 ml Vegetable broth (instant)
• 200 g Whipping cream
• Salt
• Pepper (from the mill)
• 1 tbsp chopped parsley
• 4 pcs Zander fillet (with skin, scaled, approx. 200 g each)
• 2 sprigs Thyme

Instructions

1. 1. Peel and seed the pumpkin.
2. 2. Wash the zucchini thoroughly.
3. 3. Cut the pumpkin and zucchini into 1 cm wide cubes or diamonds.
4. 4. Peel the onion.
5. 5. Dice the onion into small cubes.
6. 6. Heat 2 tablespoons of olive oil in a shallow pot.
7. 7. Sauté the pumpkin and onion in the hot oil.
8. 8. Pour in vegetable broth.
9. 9. Let the vegetables cook for 5 minutes.
10. 10. Add the cream and zucchini.
11. 11. Simmer everything for another 7 minutes.
12. 12. Season the vegetables with salt and pepper.
13. 13. Sprinkle the dish with parsley.
14. 14. Wash the fish.
15. 15. Pat the fish dry with a kitchen towel.
16. 16. Season the fish with salt and pepper.
17. 17. Rinse the thyme.
18. 18. Shake the thyme dry.
19. 19. Heat an ovenproof pan with the remaining olive oil.
20. 20. Fry the fish together with the thyme sprigs in the pan on the skin side.
21. 21. Turn the fish.
22. 22. Preheat the oven to 180 degrees Celsius.
23. 23. Finish cooking the fish in the preheated oven for about 6 to 8 minutes.
24. 24. Plate the zander with the pumpkin vegetables.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 415
• Protein: 33 g · Fett/Fat: 27 g · Carbs: 10 g