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🍽️ Zander fillets with coriander, savoy cabbage and sharon fruit

285 kcal · 30 min · 4 servings

Ingredients

• 400 g light savoy cabbage
• salt, pepper from the mill
• 200 g leaf spinach
• 1 clove of garlic
• 2 tbsp olive oil
• 2 sharon fruits
• juice of one lime
• 4 portions zander fillet (125g each)
• coriander
• 4 tbsp butter

Instructions

1. 1. Thoroughly wash the savoy cabbage and cut it into small, bite-sized pieces.
2. 2. Briefly cook (blanch) the savoy cabbage in salted boiling water for 4 to 5 minutes.
3. 3. Drain the savoy cabbage and immediately shock it with ice-cold water.
4. 4. Let the savoy cabbage drain completely in a sieve.
5. 5. Clean the leaf spinach of any tough stems and wash it thoroughly.
6. 6. Blanch the leaf spinach in boiling water for 1 minute.
7. 7. Drain the spinach and let it drain well.
8. 8. Peel the garlic clove.
9. 9. Heat 1 tablespoon of olive oil in a pan.
10. 10. Press the garlic into the hot oil and sauté the savoy cabbage in it for 5 minutes.
11. 11. Add the leaf spinach and sauté it briefly.
12. 12. Season the vegetable mixture with salt and pepper.
13. 13. Wash the sharon fruit and slice it into thin slices.
14. 14. Drizzle the sharon slices with the juice of half a lime.
15. 15. Season the zander fillets with salt and pepper.
16. 16. Drizzle the zander fillets with the remaining lime juice.
17. 17. Rinse the coriander, shake it dry and cut off the stems.
18. 18. Heat 2 tablespoons of butter together with the remaining olive oil in a pan.
19. 19. Place the coriander leaves on the zander fillets.
20. 20. Fry the zander fillets in the hot fat for 2 to 3 minutes on each side.
21. 21. Heat the remaining butter in a separate pan.
22. 22. Fry the sharon slices briefly on each side.
23. 23. Plate the dish: Place the savoy cabbage and spinach mixture on the plate.
24. 24. Add the fried sharon slices and the zander fillet.

Nutrition per serving

• kcal: 285
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 13 g