🍽️ Baked Zander with Potato Mozzarella Topping

Name: Baked Zander with Potato Mozzarella Topping
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Zander fillet (4 Zander fillets); 2 tbsp lemon juice; salt; white pepper; 250 g cooked sweet potatoes (4 cooked sweet potatoes); 0.5 bunch spring onions; 75 g black olives (pitted); 1 tbsp medium-hot mustard; 1 dried Italian herbs (or 400 g from the can); 150 g mozzarella; 2 tbsp melted butter; 1 egg; 1 pinch nutmeg; olives (to garnish to taste); herbs (to garnish to taste)

385 kcal · 30 min · 4 servings

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Ingredients

600 g Zander fillet (4 Zander fillets)
2 tbsp lemon juice
salt
white pepper
250 g cooked sweet potatoes (4 cooked sweet potatoes)
0.5 bunch spring onions
75 g black olives (pitted)
1 tbsp medium-hot mustard
1 dried Italian herbs (or 400 g from the can)
150 g mozzarella
2 tbsp melted butter
1 egg
1 pinch nutmeg
olives (to garnish to taste)
herbs (to garnish to taste)

Instructions

1. Grease a baking dish thinly with melted butter.
2. Pat the zander fillets dry with kitchen paper.
3. Season the fillets with salt and lemon juice.
4. Let the seasoned fillets rest for a moment.
5. Wash the spring onions thoroughly.
6. Shake the spring onions dry.
7. Finely chop the spring onions.
8. Finely chop the olives.
9. Drain the tomatoes well.
10. Cut the tomatoes into very small pieces.
11. Halve the mozzarella.
12. Slice both mozzarella halves into thin slices.
13. Peel the potatoes.
14. Press the potatoes through a potato ricer into a bowl.
15. Mix the potatoes with the egg.
16. Mix the potatoes with the mustard.
17. Season the potato mixture with salt.
18. Season the potato mixture with pepper.
19. Season the potato mixture with grated nutmeg.
20. Preheat the oven to 180 degrees Celsius with top and bottom heat.
21. Fold the spring onions into the potato mixture.
22. Fold the olives into the potato mixture.
23. Fold the tomato pieces into the potato mixture.
24. Fold half of the mozzarella slices into the potato mixture.
25. Pat the zander fillets dry again.
26. Place the fillets side by side in the prepared dish.
27. Salt the fillets in the dish.
28. Pepper the fillets in the dish.
29. Place the potato mixture between two layers of foil.
30. Roll out the potato mixture to about 1 to 2 centimeters thick.
31. Shape the potato mixture into a rectangle.
32. Remove the top layer of foil from the potato mixture.
33. Place the potato plate crosswise over the fish fillets.
34. Top the potato plate with the remaining mozzarella slices.
35. Bake the dish in the preheated oven for about 20 to 25 minutes.
36. Garnish the finished dish with green olives as desired.
37. Garnish the finished dish with fresh herbs as desired.

Nutrition per serving

kcal: 385
Protein: 39 g · Fett/Fat: 18 g · Carbs: 19 g