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🍽️ Crispy Zander on Pumpkin Rice

569 kcal · 30 min · 4 servings

Crispy Zander on Pumpkin Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring water to a boil and salt it. Cook the rice in it according to the package instructions.
  2. 2. Wash the bell peppers, remove the inside, and cut them into quarters.
  3. 3. Wash the zucchini and prepare it for cooking.
  4. 4. Peel the pumpkin and remove the seeds.
  5. 5. Cut the bell pepper, zucchini, and pumpkin into small cubes.
  6. 6. Peel the onion and cut it into small cubes as well.
  7. 7. Rinse the thyme and strip the leaves from the stems.
  8. 8. Heat a large pan and toast the pine nuts in it without fat until golden brown.
  9. 9. Remove the pine nuts from the pan and place them on a plate.
  10. 10. Add olive oil to the same pan and heat it.
  11. 11. Sauté the onions and the diced vegetables in it for 12 to 15 minutes.
  12. 12. Add the thyme and cranberries in the last few minutes of cooking.
  13. 13. Remove the pot from the heat and stir the cooked rice and pine nuts into the vegetables.
  14. 14. Season the mixture with salt and pepper to taste.
  15. 15. Wash the lemon and grate the peel using a zester.
  16. 16. Squeeze the lemon to extract the juice.
  17. 17. Stir the lemon zest and juice into the rice.
  18. 18. Keep the rice warm until the fish fillet is ready.
  19. 19. Rinse the zander fillets and pat them dry with kitchen paper.
  20. 20. Cut the fillets into suitable portion sizes.
  21. 21. Season the fish pieces with salt and pepper.
  22. 22. Heat oil in a separate pan.
  23. 23. Fry the zander first with the skin side down for about 2 to 3 minutes.
  24. 24. Turn the fish and fry it for another 1 to 2 minutes.
  25. 25. Place the fried zander on top of the warm rice.

Nutrition per serving