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🍽️ Zander with Colorful Vegetables

370 kcal · 30 min · 4 servings

Ingredients

• 800 g Zander fillet
• 2 Sesame oil
• 0.25 Hokkaido pumpkin
• 1 bunch Spring onions
• 2 red Bell peppers
• 1 large Blue onion
• 1 head Fennel
• 5 Rosemary sprigs
• 1 tsp Chili flakes
• Salt
• Pepper
• 1 tsp Honey
• 1 small jar Capers
• 2 Butter
• 100 ml Vegetable broth

Instructions

1. 1. Remove the seeds from the pumpkin and peel it.
2. 2. Slice the pumpkin into thin strips.
3. 3. Clean the spring onions.
4. 4. Halve the spring onions lengthwise.
5. 5. Wash the bell pepper.
6. 6. Remove the stem and seeds from the bell pepper.
7. 7. Cut the bell pepper in half.
8. 8. Remove the white inner membrane of the bell pepper.
9. 9. Slice the bell pepper into strips.
10. 10. Cut the red onion into half rings.
11. 11. Wash the fennel.
12. 12. Slice the fennel thinly lengthwise.
13. 13. Drain the capers in a sieve.
14. 14. Wash the rosemary sprigs.
15. 15. Dry the rosemary sprigs with a cloth.
16. 16. Pluck the leaves from one rosemary sprig.
17. 17. Heat butter in a large pot.
18. 18. Add the prepared vegetables and spices to the butter.
19. 19. Sauté the vegetables briefly.
20. 20. Deglaze the vegetables with broth.
21. 21. Let the vegetables cook for about 10 minutes.
22. 22. Clean the zander.
23. 23. Drizzle lemon juice over the fish.
24. 24. Season the fish with salt.
25. 25. Heat sesame oil in a pan.
26. 26. Sear the fish in the hot sesame oil.
27. 27. Mix the cooked vegetables with honey.
28. 28. Season the honey-vegetable mixture to taste.
29. 29. Plate the vegetables.
30. 30. Place the cooked rosemary sprigs on the vegetables.
31. 31. Place the fried zander on the vegetables.
32. 32. Garnish the dish with the drained capers.

Nutrition per serving

• kcal: 370
• Protein: 31 g · Fett/Fat: 22 g · Carbs: 12 g