← All recipes

🍽️ Spicy Zander Fillets with Roasted Peppers

405 kcal · 30 min · 4 servings

Ingredients

• 2 Bell Peppers (1 red, 1 green)
• 3 Shallots
• 1 Can Corn (212 g net weight)
• 5 Stalks Parsley
• 1 Lemon
• 3 tbsp Olive Oil
• Salt
• 0.5 tsp Pepper
• 1 Garlic Clove
• 3 tsp Paprika Powder (2 tsp sweet, 1 tsp hot)
• 1 tsp Dried Oregano
• 1 tsp Cumin
• 1 Pinch Chili Flakes
• 340 g Zander Fillet (with skin, 2 Zander Fillets)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the stems and the inside of the bell peppers.
3. 3. Cut the bell peppers into four large pieces.
4. 4. Place the pepper pieces skin-side up on a baking sheet.
5. 5. Preheat your oven's grill function.
6. 6. Roast the pepper pieces under the hot grill.
7. 7. Wait until the skin of the peppers forms black blisters.
8. 8. Take the roasted peppers out of the oven.
9. 9. Place the pepper pieces into a bowl.
10. 10. Cover the bowl with a plate.
11. 11. Let the peppers cool down for ten minutes.
12. 12. Take the cooled peppers out of the bowl.
13. 13. Peel the black skin off the pepper pieces using a knife.
14. 14. Peel the shallots.
15. 15. Cut the shallots into thin strips.
16. 16. Rinse the corn under cold water.
17. 17. Let the corn drain well in a sieve.
18. 18. Wash the parsley thoroughly.
19. 19. Spin the parsley dry.
20. 20. Pick the parsley leaves off the stems.
21. 21. Chop the parsley leaves roughly.
22. 22. Rinse the lemon under hot water.
23. 23. Dry the lemon with a cloth.
24. 24. Grate the lemon zest finely.
25. 25. Squeeze the juice out of the lemon.
26. 26. Heat one tablespoon of oil in a pan.
27. 27. Add the shallot strips to the hot pan.
28. 28. Sauté the shallots for three minutes.
29. 29. Make sure the shallots do not take on any color.
30. 30. Add the peeled pepper to the pan.
31. 31. Add the drained corn to the pan.
32. 32. Simmer the vegetables over low heat.
33. 33. Let the vegetables simmer for five minutes.
34. 34. Season the vegetable mixture with salt.
35. 35. Season the vegetable mixture with a little pepper.
36. 36. Add the lemon juice to the vegetable mixture.
37. 37. Peel the garlic while the vegetables are simmering.
38. 38. Chop the garlic finely.
39. 39. Place the chopped garlic into a small bowl.
40. 40. Add paprika powder to the garlic mixture.
41. 41. Add oregano to the garlic mixture.
42. 42. Add cumin to the garlic mixture.
43. 43. Add the remaining pepper to the garlic mixture.
44. 44. Add chili flakes to the garlic mixture.
45. 45. Mix all spices well with the garlic.
46. 46. Place the spice mixture onto a plate.
47. 47. Pat the zander fillets dry with kitchen paper.
48. 48. Lightly salt the zander fillets.
49. 49. Turn the zander fillets in the spice mixture.
50. 50. Heat the remaining oil in a second pan.
51. 51. Place the seasoned zander fillets into the hot pan.
52. 52. Fry the zander fillets over very high heat.
53. 53. Fry the zander fillets for three minutes on one side.
54. 54. Turn the zander fillets.
55. 55. Fry the zander fillets for three minutes on the other side.
56. 56. Add the chopped parsley to the vegetables.
57. 57. Add the lemon zest to the vegetables.
58. 58. Gently fold the parsley and lemon zest into the vegetables.
59. 59. Place the vegetables onto a plate.
60. 60. Place the fried zander fillets on top of the vegetables.
61. 61. Serve the dish immediately.

Nutrition per serving

• kcal: 405
• Protein: 43 g · Fett/Fat: 15 g · Carbs: 21 g